title: Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir.
abstract: An exopolysaccharide (EPS) producing strain, ZW3, was isolated from Tibet kefir grain and was identified as Lactobacillus kefiranofaciens. FT-IR spectroscopy revealed the presence of carboxyl, hydroxyl, and amide groups, which correspond to a typical heteropolymeric polysaccharide. The GC analysis of ZW3 EPS revealed that it was glucogalactan in nature. Exopolymer showed similar flocculation stability like xanthan gum but better than guar gum with a melting point of 93.38 degrees C which is lower than xanthan gum (153.4 degrees C) and guar gum (490.11 degrees C). Compared with other commercially available hydrocolloids like xanthan gum, guar gum and locust gum ZW3 EPS showed much better emulsifying capability.
authors.affiliation: Tianjin Key Laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No. 29, 13th street at TEAD, Tianjin 300457, PR China. ypwang40@yahoo.com
authors.forename: Yanping
authors.initials: Y
authors.lastname: Wang
authors.forename: Zaheer
authors.initials: Z
authors.lastname: Ahmed
authors.forename: Wu
authors.initials: W
authors.lastname: Feng
authors.forename: Chao
authors.initials: C
authors.lastname: Li
authors.forename: Shiying
authors.initials: S
authors.lastname: Song
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D043302:Cultured Milk Products / Q000382:microbiology*; D004655:Emulsions / Q000737:chemistry; D005427:Flocculation; D007778:Lactobacillus / Q000737:chemistry / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism*; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature; D013816:Thermodynamics; D018609:Tibet
chemical_list: D002241:Carbohydrates; D004655:Emulsions; D011135:Polysaccharides, Bacterial