Isolation of exopolysaccharide‐producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides | Zendy

Chen Zhina | Zendy; Shi Junling | Zendy; Yang Xijuan | Zendy; Liu Yang | Zendy; Nan Bo | Zendy; Wang Zhongfu | Zendy

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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.

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