期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 57, 期 22, 页码 10889-10897出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf902068t
关键词
Glucans; homopolysaccharides; exopolysaccharides; sourdough; Leuconostoc; Weissella; lactic acid bacteria
The distribution and diversity of natural exopolysaccharides (EPS) produced from sucrose by thirty heterofermentative lactic acid bacteria strains from French traditional sourdoughs was investigated. The EPS production was found to be related to glucansucrase and fructansucrase extracellular activities. Depending on the strain, soluble and/or cell-associated glycansucrases were secreted. Structural characterization of the polymers by H-1 and C-13 NMR spectroscopy analysis further demonstrated a high diversity of EPS structures. Notably, we detected strains that synthesize glucans showing amazing variations in the amount of alpha-(1 -> 2), alpha-(1 -> 3) and alpha-(1 -> 6) linkages. The representation of Leuconostoc strains which produce putative alternan polymers and alpha-(1 -> 2) branched polymers was particularly high. The existence of glucan- and fructansucrase encoding genes was also confirmed by PCR detection. Sourdough was thus demonstrated to be a very attractive biotope for the isolation of lactic acid bacteria producing novel polymers which could find interesting applications such as texturing agent or prebiotics.
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