Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir
Lactobacillus plantarum SKT109 was isolated and identified from Tibet Kefir, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defined medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.6...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2015-0023/pjfns-2015-0023.xml?format=INT |
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| author | Wang Ji Zhao Xiao Tian Zheng He Congcong Yang Yawei Yang Zhennai |
| author_facet | Wang Ji Zhao Xiao Tian Zheng He Congcong Yang Yawei Yang Zhennai |
| author_sort | Wang Ji |
| collection | DOAJ |
| description | Lactobacillus plantarum SKT109 was isolated and identified from Tibet Kefir, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defined medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purified, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of film by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS-producing strain improved the rheology of the fermented milk without causing post-acidification during storage. Particularly, L. plantarum SKT109 improved the fermented milk flavor by increasing the concentration of characteristic flavor compounds and eliminating those with dis gusting flavors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods. |
| format | Article |
| id | doaj-art-9870f4a8c7bc469a814f06069368c530 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-9870f4a8c7bc469a814f06069368c5302025-02-02T09:06:43ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-12-0165426928010.1515/pjfns-2015-0023pjfns-2015-0023Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet KefirWang Ji0Zhao Xiao1Tian Zheng2He Congcong3Yang Yawei4Yang Zhennai5Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District ,100048 Beijing, P.R. ChinaBeijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District ,100048 Beijing, P.R. ChinaBeijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District ,100048 Beijing, P.R. ChinaBeijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District ,100048 Beijing, P.R. ChinaBeijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District ,100048 Beijing, P.R. ChinaBeijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District ,100048 Beijing, P.R. ChinaLactobacillus plantarum SKT109 was isolated and identified from Tibet Kefir, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defined medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purified, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of film by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS-producing strain improved the rheology of the fermented milk without causing post-acidification during storage. Particularly, L. plantarum SKT109 improved the fermented milk flavor by increasing the concentration of characteristic flavor compounds and eliminating those with dis gusting flavors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods.http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2015-0023/pjfns-2015-0023.xml?format=INTexopolysaccharideLactobacillus plantarumfermented milkcharacterization |
| spellingShingle | Wang Ji Zhao Xiao Tian Zheng He Congcong Yang Yawei Yang Zhennai Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir Polish Journal of Food and Nutrition Sciences exopolysaccharide Lactobacillus plantarum fermented milk characterization |
| title | Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir |
| title_full | Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir |
| title_fullStr | Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir |
| title_full_unstemmed | Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir |
| title_short | Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir |
| title_sort | isolation and characterization of exopolysaccharide producing lactobacillus plantarum skt109 from tibet kefir |
| topic | exopolysaccharide Lactobacillus plantarum fermented milk characterization |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2015-0023/pjfns-2015-0023.xml?format=INT |
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