Open AccessDecoding the Capability of Lactobacillus plantarum W1 Isolated from Soybean Whey in Producing an Exopolysaccharide
Author(s) -
Thi Bich Thuy,
Bao Khanh Tran,
Thị Văn Thi Trần,
Lê Trung Hiếu,
Margo Cnockaert,
Peter Vandamme,
Thi Hong Chuong Nguyen,
Chinh Chien Nguyen,
Sung Hyun Hong,
Soo Young Kim,
Quyet Van Le
Publication year - 2020
Publication title -
acs omega
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.779
H-Index - 40
ISSN - 2470-1343
DOI - 10.1021/acsomega.0c05256
Subject(s) - lactobacillus plantarum , food science , lactic acid , lactobacillus , bacteria , strain (injury) , bacterial strain , chemistry , microbiology and biotechnology , biology , biochemistry , fermentation , genetics , anatomy
This study aims at producing exopolysaccharides (EPS) from a lactic acid bacterial strain. The soybean whey-isolated Lactobacillus plantarum W1 (EPS-W1), which belongs to genus Lactobacillus , is identified using the phenylalanyl-tRNA sequencing method. Of all the examined strains, R-49778 (as numbered by BCCM/LMG Bacteria Collection, Ghent University, Belgium) showed the highest capability of producing exopolysaccharides. Structural characterization revealed a novel exopolysaccharide consisting of repeating units of →6)-d-Glcp-(1→; →3)-d-Manp-(1→; →3)-d-Glcp-(1→ and a branch of →6)-d-Manp-(1→; →2)-d-Glcp-(1→. This discovery opens up avenues for the production of EPS for food industries, functional foods, and biomedical applications.
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