[논문]Isolation of Exopolysaccharide-Producing Lactic Acid Bacteria from Pa-Kimchi and Characterization of Exopolysaccharides

Yun Ji Kang; Tae Jin Kim; Min Jae Kim; Ji Yeon Yoo; Jeong Hwan Kim

doi:10.48022/mbl.2305.05004

Isolation of Exopolysaccharide-Producing Lactic Acid Bacteria from Pa-Kimchi and Characterization of Exopolysaccharides 원문보기

Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.51 no.2, 2023년, pp.157 - 166

Yun Ji Kang (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) , Tae Jin Kim (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) , Min Jae Kim (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) , Ji Yeon Yoo (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) , Jeong Hwan Kim (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University)

Abstract ▼ AI-Helper

Three lactic acid bacteria (LAB) producing exopolysaccharides (EPSs) were isolated from Pa (green onion)-kimchi, and identified as Weissella confusa (SKP 173), Weissella cibaria (SKP 182), and Leuconostoc citreum (SKP 281), respectively by 16S rRNA gene sequencing. The yields of EPS were 21.27, 18.53, and 15.4 g/l for EPS from SKP 173, 182, and 281, respectively when grown in MRS broth containing sucrose (5%, w/v). Total sugar contents were 64.39, 62.84, and 65.16% (w/w) for EPS from SKP 173, 182, and 281, respectively while the protein contents were 0.33, 0.31, and 0.25% (w/w), respectively. EPSs from W. confusa SKP 173 and W. cibaria SKP 182 contained glucose only but EPS from L. citreum SKP 281 contained glucose and glucitol. Viscosities of the 2% (w/w) freeze-dried EPS solution were 9.60, 8.00, and 8.20 centipoise (cP) for EPS from SKP 173, 182, and 281, respectively. Viscosities of culture grown in MRS broth with 5% sucrose (no glucose) were 92.98, 57.19, and 18.8 cP, respectively. The average molecular weights of EPSs were larger than 2 × 107 Da. Fourier transform infrared spectroscopy (FT-IR) analyses of EPSs showed typical carbohydrate peaks, suggesting that the EPSs consisted of pyranose saccharides with α-(1,6) and α-(1,3) glycosidic linkages. L. citreim SKP 281 was used as the starter for yogurt fermentation, and EPS production was confirmed.

주제어

표/그림 (8)

그림 Fig. 1. Growth of EPS-producing LAB on MRS broth under different conditions. (A) temperature: ●, 4℃; ○, 15℃; ▼, 25℃; △, 30℃; ■, 37℃; □, 45℃. (B) initial pH: ●, pH 4; ○, pH 5; ▼, pH 6; △, pH 7; ■, pH 8. (C) NaCl content: ●, 0%; ○, 3%; ▼, 5%; △, 7%.
표 Table 1. Acid tolerance of EPS-producing three isolates.
표 Table 2. Bile acid tolerance of EPS-producing three isolates.
그림 Fig. 2. GC analysis of EPSs after acid hydrolysis. (A) 8-fold diluted acid hydrolysis product of EPS from W. confusa SKP 173 (B) 8-fold diluted acid hydrolysis product of EPS from W. cibaria SKP 182 (C) 4-fold diluted acid hydrolysis product of EPS from L. citreum SKP 281.
표 Table 3. Viscosity of the fermentation medium and EPS solution.
그림 Fig. 3. FT-IR spectra of 3 EPSs. (A) W. confusa SKP 173, (B) W. cibaria SKP 182, (C) L. citreum SKP 281.
그림 Fig. 4. pH, TA, and LAB counts of yogurt samples during fermentation. (A) pH and TA, (B) LAB counts. ●, yogurt 1 (L. citreum SKP 281 with 5% sucrose); ○, yogurt 2 (L. citreum SKP 281 with 0% sucrose); ▼, yogurt 3 (control, S. thermophilus and L. bulgaricus with 5% sucrose); △, yogurt 4 (S. thermophilus and L. bulgaricus with 0% sucrose); ■, yogurt 5 (control plus L. citreum SKP 281 with 5% sucrose); □, yogurt 6 (control plus L. citreum SKP 281 with 0% sucrose).
표 Table 4. Properties of yogurt samples after 24 h of storage.

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