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Isolation of exopolysaccharide‐producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides
Author(s) -
Chen Zhina,
Shi Junling,
Yang Xijuan,
Liu Yang,
Nan Bo,
Wang Zhongfu
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12276
Subject(s) - acetic acid bacteria , bacteria , kefir , lactic acid , microbiology and biotechnology , chemistry , food science , acetic acid , biology , isolation (microbiology) , biochemistry , genetics
Fifteen organisms were isolated from Tibetan kefir. Six of them were exopolysaccharide ( EPS )‐producing strains cultured in skim milk medium, which included two yeasts ( Kazachstania unispora ), one acetic acid bacterium ( Acetobacter okinawensis ) and three lactic acid bacteria ( Leuconostoc pseudomesenteroides ). The protein oxidative damage protection assay revealed that preincubation of exopolysaccharides (EPSs) could restore the levels of protein oxidation in a dose‐dependent manner. The SEM images indicated that there were great differences in the microstructures and surface morphologies among the EPS s. The GC analysis of the EPS s showed that all of the EPS s were composed of more than one kind of monosaccharide.