Characterization of Exopolysaccharide Produced by <i>Corynebacterium</i>#98 in Cheese Whey Substrate

Shams, M. A.; Jaynes, H. O.

doi:10.1111/j.1365-2621.1983.tb14825.x

Cited by 6 publications

(4 citation statements)

References 7 publications

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“…Over the past few decades, several microorganisms have been investigated for the production of exopolysaccharides using whey or lactose as fermentation substrate (Shams and Jaynes, 1983;Cerning et al, 1992). Xanthan and gellan gums are examples of well accepted bacterial exopolysaccharides that have significant industrial importance.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the exopolysaccharide produced by a whey utilizing strain of Klebsiella oxytoca

Dlamini¹,

Peiris²,

Bavor³

et al. 2007

Afr. J. Biotechnol.

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Physical, chemical and rheological properties of a polysaccharide produced by an isolate of Klebsiella oxytoca were characterized. Freeze dried samples of the polysaccharide were neutral and were completely soluble in water. Samples did not form gels even in the presence of salt treatments. The major monosaccharide constituents of the polysaccharide were rhamnose (37%, w/w) and glucose (34%, w/w). Residues of cellobiose were detected, suggesting that the polysaccharide had a cellulose backbone. The gum was more comparable to broth apparent viscosities of xanthan gum than to gellan gum. The K. oxytoca polysaccharide (KOP) produced high solution viscosity at low concentrations. At a gum concentration 0.5% (w/v), an apparent viscosity of 400 cP at 24 s -1 was obtained. Rheological behavior showed that the KOP formed non newtonian fluids, indicating that it is a pseudoplastic biopolymer. Although the KOP solutions displayed pseudoplastic behavior, increases in shearing time did not result in significant changes on the apparent viscosity. This indicated that the gum is neither thixotropic nor rheopectic. The conclusion reached about the potential application of the gum was that it could be suitable for use as a stabilizing or suspending agent rather than a gelling agent.

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Section: Introductionmentioning

confidence: 99%

“…des (Stauffer and Leeder, 1978;Shams and Jaynes, 1983;Schwartz and Bodie, 1985;Dlamini and Peiris, 1997a;Fialho et al, 1999). Whey is a by-product of the cheese industry produced at a rate of nine kg per kg of sweet cheese.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the exopolysaccharide produced by a whey utilizing strain of Klebsiella oxytoca

Dlamini¹,

Peiris²,

Bavor³

et al. 2007

Afr. J. Biotechnol.

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“…Microbial production of exopolysaccharides directly from whey has been reported with Corynebacterium sp. (Shams and Jaynes, 1983), Xanthomonas campestris (Schwarts and Bodie, 1986), Pseudomonas elodea (Dlamini and Peiris, 1997a), Lactobacillus plantarum (Martino et al, 1991), Lactobacillus delbrueckii ssp. bulgaricus (Gassem et al, 1997), Rhodotorula glutinis and Lactobacillus helveticus (Frengova et al, 1997), Propionibacterium acidi-propionici (Racine et al, 1991) and Klebsiella oxytoca (Dlamini and Peiris, 1997b).…”

Section: Introductionmentioning

confidence: 99%

Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock

Pintado

Malcata

1999

Journal of Food Science

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The rates were monitored on biomass increase, polysaccharide production and viscosity development of whey broth and a control synthetic broth during fermentation by Rahnella aquatilis and organic acids, lactose, peptides and free amino acids were measured. Growth curves were similar and characterized by maximum specific growth rates of 0.61 h Ϫ1 for whey and 0.63 h Ϫ1 for synthetic medium. The yields of polysaccharide were 0.59 g/g lactose for the synthetic medium and 0.56 for whey. Small peptides (Ͻ4,000 Da) and most free amino acids in both fermentation media were consumed within 24h.

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“…EPS production by this strain was evaluated using as substrates: skimmed milk, whole milk, (Candia, Algeria) and cheese whey collected from the cheese factory "Sidi Saâda" (Relizane, Algeria). The preparation of the whey was performed using the protocol described by Shams and Jaynes [12]. The residues of milk proteins present in the whey samples have been partially precipitated and the medium was adjusted at the same pH of milk substrates.…”

Section: Methodsmentioning

confidence: 99%

Effect of Some Fermentation Substrates and Growth Temperature on Exopolysaccharide Production by Streptococcus Thermophilus BN1

Bennama¹,

Nadra²,

Bensoltane³

2012

IJBBB

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Abstract-The purpose of this research was to evaluate, the effect of incubation temperature and some substrates on exopolysaccharides (EPS) production. The S. thermophilus BN1 an EPS-producer strain isolated from cow milk was examined in this study. Skimmed milk, whole milk and cheese whey, were selected as culture media and two different temperatures were also tested. The EPS produced in the different studied conditions was purified and quantified. The strain BN1 was able to produce EPS in all established conditions. However, significant differences were observed in the amounts of produced EPS. The strain has been shown to produce high amounts of EPS at 37°C compared to 42°C (P<0.05). In skimmed milk at 37°C, the EPS amounts reached 548 PDM mg l-1, followed by 375 PDM mg l-1 and 325 PDM mg l-1 respectively in whey and whole milk. In addition, a slight significant difference was noted on the biomass, pH and lactic acid values obtained from the three fermented substrates (p <0.05). The present results demonstrate that suboptimal growth temperature (37°C) had a significant effect on the EPS production by S. thermophilus BN1.

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Characterization of Exopolysaccharide Produced by Corynebacterium#98 in Cheese Whey Substrate

Cited by 6 publications

References 7 publications

Characterization of the exopolysaccharide produced by a whey utilizing strain of Klebsiella oxytoca

Characterization of the exopolysaccharide produced by a whey utilizing strain of Klebsiella oxytoca

Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock

Effect of Some Fermentation Substrates and Growth Temperature on Exopolysaccharide Production by Streptococcus Thermophilus BN1

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