Characterization of New Exopolysaccharides Produced by Coculturing of L. kefiranofaciens with Yoghurt Strains
Abstract
This project was designed to study the coculturing affect of exopolysaccharide (EPS) producing strains Lactobacillus kefiranofaciens (L.k) ZW3, with non EPS producing strains L. bulgaricus (L.b) and Streptococcus thermophilus (S.t) in three different combinations: L.k+L.b, L.k+S.t, and L.k+L.b+S.t. FTIR analysis revealed presence of strong stretch in regions of 3400, 2900 and 1647cm(-1) which is characteristic of a typical polysaccharide. Co-cultured EPSs were composed of glucose, galactose, arabinose and xylose; and their sugar compositions were different from ZW3 polysaccharide that was mainly composed of gluco-galactan. Peak temperature for L.k+L.b, L.k+S.t, L.k+S.t+L.b and ZW3 polymers were 90.59, 87.61, 95.18 and 97.38°C, respectively. Thermal analysis revealed degradation temperature of 326.44, 294.6, 296.7 and 299.62°C for L.k+L.b, L.k+S.t, L.k+S.t+L.b and ZW3 polymers, respectively. SEM and AFM analysis divulged that three cocultured EPSs had different surface morphology than ZW3 polymer. Since co-cultured polymers have different structure than the polymer produced exclusively by EPS producing strain, it can be safely concluded from the study that co-culturing can be one way to change the structure of polymers. Coculturing of L. kefiranofaciens with non-EPS producing strains resulted in yoghurt with increased viscosity and delayed syneresis.
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When a mixed culture containing the EPS-producer strain Lb. kefiranofaciens ZW3 and non-EPS-producer strains of Lb. delbrüeckii subsp. bulgaricus and S. thermophilus was prepared, Lb. kefiranofaciens ZW3 exhibited structurally different EPS compared to the absence of yogurt culture bacteria.
“When a mixed culture was prepared containing the EPS-producer strain of Lb. kefiranofaciens ZW3 and non-EPS-producer strains of Lb. delbrüeckii subsp. bulgaricus and S. thermophilus, Lb. kefiranofaciens ZW3 was found to exhibit structurally different EPS compared to the structure of EPS in the absence of yogurt culture bacteria [71].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [71]
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- Authors
- Ahmed, Z., Wang, Y., Anjum, N., Ahmad, H., Ahmad, A., & Raza, M.
- Affiliations
- Allama Iqbal Open University (PK)
- Tianjin University of Science and Technology (CN)
- Pir Mehr Ali Shah Arid Agriculture University (PK)
- Corresponding author
- Ahmed, Zaheer
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2013-08
- Volume
- 59
- Pages
- 377-383
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W2091092987
- Cited by
- 79
- References
- 24
- Citations by year
- 2026: 1 · 2025: 8 · 2024: 3 · 2023: 9 · 2022: 6 · 2021: 10 · 2020: 7 · 2019: 11 · 2018: 11 · 2017: 5 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 1
- FWCI
- 3.97
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Biological Macromolecules (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Higher Education Commission of Pakistan
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- exopolysaccharides, Lactobacillus kefiranofaciens, Lactobacillus bulgaricus, Streptococcus thermophilus, kefir, polysaccharide structure, sugar composition, thermal degradation, surface morphology, viscosity, syneresis, yogurt
- MeSH terms
- Arabinose, Fermentation, Galactose, Glucose, Lactobacillus, Microscopy, Electron, Scanning, Polysaccharides, Bacterial, Temperature, Viscosity, Xylose, Yogurt, Spectroscopy, Fourier Transform Infrared, Streptococcus thermophilus
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