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488 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYfoods [21]. Importantly, their related products are safe since LAB are known as generally recognized as safe (GRAS) [10; 21]. In previous literature, a substantial number of EPS-producing LAB have been isolated from fermented foods. Lacticaseibacillus paracasei NC4 was isolated from from fermented eggplant [10], while L. plantarum HY was found in isolated from home-made Sichuan pickle [6]. Besides the EPS production, many reports shed light on bioactivities of EPSs produced by LAB such as antibacterial, antioxidant, and anticancer activities. L. paracasei ZY-1 produced the EPS with strong antioxidant activity against DPPH and hydroxyl radicals [15]. Our earlier work demonstrated that EPS from L. paracasei NC4 showed antioxidant activity against DPPH and hydroxyl radicals as well as cell-protective activities against free radicals generated by oxidative stress using the yeast model Saccharomyces cerevisiae [10]. Moreover, pathogenic bacteria such as Bacillus subtilis and Staphyloccus aureus were inhibited by the EPS produced by L. delbureckii subsp. bulgaricus [2].Recently, EPSs have been reported as an edible film or coating material used for food preservation due to antioxidant and antimicrobial properties. Tomato fruits coating by EPS from Bacillus tequilensisMS01 exhibited a significant reduction in weight loss and maintaining the firmness of fruits resulting an increase of shelf life [13]. Another study demonstrated that EPS yielded by Pediococcus pentosaceus E8 as polysaccharide-based coating prevent the weight loss and malondialdehyde (MDA) content of strawberry during storage at 20%u00b0C [4]. The aims of present work were to evaluate antibacterial and antioxidant properties of EPS produced by L. plantarum MT12 from fermented eggplants and explored the potential of this EPS to be utilized as a coating in the strawberry preservation.