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Extracellular Polysaccharide from Encapsulated Streptococcus sajivarius subsp. thermophilus OR 901 Isolated from Commercial Yogurt
Author(s) -
ARIGA H.IDEKO,
URASHIMA T.ADASU,
MICHIHATA E.IJI,
ITO M.ANABU,
MORIZONO N.OBUHIRO,
KIMURA T.SUTOMU,
TAKAHASHI S.ETSUKO
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08057.x
Subject(s) - streptococcus thermophilus , polysaccharide , extracellular polysaccharide , extracellular , food science , microbiology and biotechnology , streptococcaceae , chemistry , streptococcus , bacteria , biology , biochemistry , fermentation , antibiotics , lactobacillus , genetics
ABSTRACT Strains of S. thermophilus grown on partially deproteinized whey produced an exocellular polysaccharide which contained L‐rhamnose and D‐galactose in the ratio 1:1.47. Methylation analysis showed the existence of 3 and 6‐substituted D‐galactose, 2‐substituted L‐rhamnose and nonreducing terminal D‐galactose. A polysaccharide was also obtained from the cell surface after sonication. Molecular weights of both polysaccharides were estimated by gel filtration on HPLC at about 9,000,000 and 1,100,000, respectively. These polysaccharides were different from the previously reported products by S. thermophilus strains and their presence may contribute to the ropy property of yogurt.