Journal
CARBOHYDRATE POLYMERS
Volume 223, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2019.115111
Keywords
Exopolysaccharide; Dextran; Lactobacillus sakei; Structural characterization
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Funding
- National Science-Technology Support Program of China [2015BAD16B01]
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An exopolysaccharide (EPS)-producing bacterial strain L3 was isolated from Hubei sausage and identified as Lactobacillus sakei via morphological, physiological, biochemical and 16S rDNA analysis. FT-IR spectroscopy and NMR revealed that L3 EPS was a dextran containing D-glucose residues with alpha-1,6 glycosidic linkage. Rheological studies showed that it had high viscosity at high concentration, low temperature, and acidic pH (pH 3.0). Scanning electron microscopy of the L3 dextran demonstrated a porous and branched morphology, and atomic force microscopy showed lumps of varying height on the rough surface of the L3 EPS polymer. The EPS was thermally stable up to 272 degrees C and could coagulate sucrose-supplemented milk. Together, these results suggested that L3 EPS might have potential applications in food processing and other areas.
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