Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: Isolation, identification and exopolysaccharide characterization

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dc.contributor.authorT. Smitinont
dc.contributor.authorC. Tansakul
dc.contributor.authorS. Tanasupawat
dc.contributor.authorS. Keeratipibul
dc.contributor.authorL. Navarini
dc.contributor.authorM. Bosco
dc.contributor.authorP. Cescutti
dc.contributor.correspondenceT. Smitinont; Natl. Ctr. for Genet. Eng./Biotech., Natl. Sci./Technol. Devmt. Agency, Rajdhevee, Bangkok 10400, 73/1 Rama VI Road, Thailand; email: thita@biotec.or.th
dc.date.accessioned2025-03-10T07:38:30Z
dc.date.available2025-03-10T07:38:30Z
dc.date.issued1999
dc.description.abstractLactic Acid Bacteria (LAB) isolated from various traditional Thai fermented foods were screened for exopolysaccharides (EPS) production. From 104 isolates, two rod-shaped and five coccal-shaped LAB were able to produce EPS from sucrose on solid media. However, only the cocci were capable of producing EPS in liquid media and these were identified as Pediococcus pentosaceus. Pediococcus pentosaceus strains AP-1 and AP-3 produced EPS in high yield. In liquid media containing sucrose as carbon source, the amount of EPS produced by AP-1 and AP-3 strains was 6.0 and 2.5 g/L, respectively. The isolated and purified EPSs were chemically characterized. On the basis of sugar composition, methylation analysis and nuclear magnetic resonance spectroscopy, both the EPSs were shown to belong to the same dextran class. In particular, both EPSs differed from linear dextran by branching through 3,6-di-Osubstituted _-d-glucopyranosyl residues. The EPS from P. pentosaceus AP-3 was characterized by a relatively higher degree of branching and by a higher molecular weight than that from P. pentosaceus AP-1.
dc.identifier.citationInternational Journal of Food Microbiology
dc.identifier.doi10.1016/S0168-1605(99)00094-X
dc.identifier.issn1681605
dc.identifier.scopus2-s2.0-0032869158
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/5088
dc.languageEnglish
dc.rights.holderScopus
dc.subjectDextran
dc.subjectExopolysaccharide
dc.subjectFermented food
dc.subjectLactic acid bacteria
dc.subjectPediococcus pentosaceus
dc.titleExopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: Isolation, identification and exopolysaccharide characterization
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-0032869158&doi=10.1016%2fS0168-1605%2899%2900094-X&partnerID=40&md5=7e3d843277256377a6f6897954a260a9
oaire.citation.endPage111
oaire.citation.issue2-Mar
oaire.citation.startPage105
oaire.citation.volume51
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