title: Exopolysaccharide-producing lactic acid bacteria strains from traditional Thai fermented foods: isolation, identification and exopolysaccharide characterization.
abstract: Lactic 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 alpha-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.
authors.affiliation: National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Rajdhevee, Bangkok, Thailand. thita@biotec.or.th
authors.forename: T
authors.initials: T
authors.lastname: Smitinont
authors.forename: C
authors.initials: C
authors.lastname: Tansakul
authors.forename: S
authors.initials: S
authors.lastname: Tanasupawat
authors.forename: S
authors.initials: S
authors.lastname: Keeratipibul
authors.forename: L
authors.initials: L
authors.lastname: Navarini
authors.forename: M
authors.initials: M
authors.lastname: Bosco
authors.forename: P
authors.initials: P
authors.lastname: Cescutti
mesh_terms: D000818:Animals; D001431:Bacteriological Techniques; D033364:Decapoda / Q000382:microbiology; D005285:Fermentation; D005396:Fish Products / Q000382:microbiology; D005516:Food Microbiology; D006095:Gram-Positive Cocci / Q000302:isolation & purification*; D019344:Lactic Acid; D009682:Magnetic Resonance Spectroscopy; D008461:Meat Products / Q000382:microbiology; D012275:Oryza / Q000382:microbiology; D010376:Pediococcus / Q000302:isolation & purification; D011135:Polysaccharides, Bacterial / Q000302:isolation & purification*; D013552:Swine; D013662:Tea / Q000382:microbiology; D013785:Thailand
chemical_list: D011135:Polysaccharides, Bacterial; D013662:Tea; D019344:Lactic Acid