Abstract:
:Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and texture of fermented products. In this work, EPS production by two Lactobacillus suebicus strains, which were isolated from ropy ciders, was examined in a semidefined medium. The existence of priming glycosyltransferase encoding genes was detected by PCR. In addition, the preliminary characterization of the polymers was undertaken. Molecular masses were determined by size exclusion chromatography revealing the presence of two peaks, corresponding to polymers of high- and low-molecular-weight in all fractions. The composition of the EPS fractions was analyzed by gas chromatography-mass spectrometry after acid hydrolysis, revealing that they contained glucose, galactose, N-acetylglucosamine and phosphate, although in different ratios, suggesting that a mixture of polysaccharides is being synthesized. We also examined the influence of the sugar source (glucose, ribose, xylose, or arabinose) and pH conditions on growth and EPS production.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Ibarburu I,Puertas AI,Berregi I,Rodríguez-Carvajal MA,Prieto A,Dueñas MTdoi
10.1016/j.ijfoodmicro.2015.07.012subject
Has Abstractpub_date
2015-12-02 00:00:00pages
54-62eissn
0168-1605issn
1879-3460pii
S0168-1605(15)30066-0journal_volume
214pub_type
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