Microbial Polysaccharide Products

Sutherland, Ian W.

doi:10.1080/02648725.1999.10647976

Cited by 39 publications

(25 citation statements)

References 55 publications

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“…The diversity observed among different SCWP structures of Bacillaceae follows a general theme which is well known from other cell surface structures, such as the serotypes of lipopolysaccharides (Raetz & Whitfield, 2002) and capsular polysaccharides (Sutherland, 1999). Presumably, this diversity is responsible for creating microenvironments in which different organisms can survive under unfavourable conditions.…”

Section: Discussionmentioning

confidence: 98%

The structure of secondary cell wall polymers: how Gram-positive bacteria stick their cell walls together

2005

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The cell wall of Gram-positive bacteria has been a subject of detailed chemical study over the past five decades. Outside the cytoplasmic membrane of these organisms the fundamental polymer is peptidoglycan (PG), which is responsible for the maintenance of cell shape and osmotic stability. In addition, typical essential cell wall polymers such as teichoic or teichuronic acids are linked to some of the peptidoglycan chains. In this review these compounds are considered as ‘classical’ cell wall polymers. In the course of recent investigations of bacterial cell surface layers (S-layers) a different class of ‘non-classical’ secondary cell wall polymers (SCWPs) has been identified, which is involved in anchoring of S-layers to the bacterial cell surface. Comparative analyses have shown considerable differences in chemical composition, overall structure and charge behaviour of these SCWPs. This review discusses the progress that has been made in understanding the structural principles of SCWPs, which may have useful applications in S-layer-based ‘supramolecular construction kits' in nanobiotechnology.

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Section: Discussionmentioning

confidence: 98%

The structure of secondary cell wall polymers: how Gram-positive bacteria stick their cell walls together

2005

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“…Düşük gerilim stresinde yüksek viskoziteye sahiptir ve çok iyi süspansiyon özelliği gösterir [25]. Ayrıca ksantan gibi jel oluşturmayan polisakkaritler bitki galakto veya gluko mannanlarla birlikte sinerjistik etki ile karışım içinde jel oluşturabilir [10]. Ksantan, çözeltide sağladığı yüksek viskozite, suda çözünebilirlik, emülsiyon stabilitesi, 90 ˚C'ye kadar ve pH 2-11 aralığındaki stabilitesi, düşük konsantrasyonda tadı etkilemeden işlev görmesi özellikleri ile gıda bileşenleri arasında yer almıştır [38].…”

Section: Ksantan (Xanthan)unclassified

“…Doner ve Douds (1995) jellanın multivalent iyonlardan arındırıldığında algal aljinatlarla benzer yapıda jel oluşturduğunu ancak Ca+2 ilave edildiğinde çok farklı yapıda jel oluşturduğunu göstermişlerdir [10]. Moritika ve ark.…”

Section: Jellan (Gellan)unclassified

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Mikrobiyel ekzopolisakkaritler

ERGENE¹,

Avcı²

2016

SAUFenBilDer

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ÖZMikrobiyel ekzopolisakkaritler (EPS) birçok mikroorganizma tarafından üretilerek dış ortama salgılanan karbonhidrat yapısındaki biyopolimerlerdir. EPS, mikroorganizmayı kurumadan, fagositozdan, faj etkisinden korur, ısı, ışık, ses gibi stres ortamında bariyer görevi görür. Endüstriyel amaçla üretilen EPS'ler genellikle gıda, kozmetik, petrol, kimya gibi alanlarda kullanılmaktadır. Mikrobiyel ekzopolisakkaritler gıdalarda stabilizatör, emülgatör, jelleştirme ajanı, nem tutucu, kıvam verici gibi amaçlarla kullanılmaktadır. Bu amaç için en çok kullanılan mikrobiyel ekzopolisakkaritlerin başında ksantan ve jellan gelmektedir. Bunların yanında, dekstran, kurdlan, levan, pullulan, bakteriyel aljinatlar gibi önemli özelliklere sahip EPS'lerin kısıtlı da olsa kullanımları mevcuttur. Bu derlemede, mikrobiyel EPS'lerin özellikleri ve önemi üzerinde durulmuştur. Anahtar Kelimeler: EPS, mikrobiyel ekzopolisakkritler, KsantanMicrobial exopolisaccharides ABSTRACT Microbial exopolysaccharides (EPSs) are carbohydrate biopolymers that are produced and secreted by various microorganisms into their surroundings. EPS protects the microorganism against drying, phagocytosis and phage attack and acts as a barrier in stress conditions such as light, heat and sound. Various microbial EPSs are produced industrially and used in food, petroleum, chemistry and cosmetics for various purposes. They are used in food industry as stabilizer, emulsifier, gelling agent, humectant, thickener etc. Xanthan and gellan are the most extensively used EPSs for these purposes. Other important EPSs such as dextran, curdlan, levan, pullulan and bacterial alginates have also limited applications in the industry. In this review, features and importance of microbial EPSs are discussed.

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“…The genus is a dynamic group of bacterial isolates with respect to taxonomy and phylogeny, metabolic diversity and the ability to produce extracellular gellan-like polysaccharides (sphingans). Although members of the genus Sphingomonas have created much interest for biotechnological applications in the fields of novel catalysts, bioremediation, fossil fuel desulfurization, novel enzymes and biotin and polysaccharide production (Sutherland, 1999), reorganization of the genus Sphingomonas has also long been a subject of discussion for many taxonomists Yabuuchi et al, 2002). Many Gram-negative organisms previously classified as members of the genera Beijerinckia (Khan et al, 1996), Flavobacterium (Yabuuchi et al, 1990) and Pseudomonas (Yrjala et al, 1998), and even Grampositive organisms from the genus Arthrobacter, have been reclassified as members of the genus Sphingomonas.…”

mentioning

confidence: 99%

Proposal to reclassify [Sphingomonas] xenophaga Stolz et al. 2000 and [Sphingomonas] taejonensis Lee et al. 2001 as Sphingobium xenophagum comb. nov. and Sphingopyxis taejonensis comb. nov., respectively

Pal

Bhasin

Lal

2006

International Journal of Systematic and Evolutionary Microbiology

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The sphingomonad group contains bacterial isolates that are quite diverse in terms of their phylogenetic, ecological and physiological properties. Thus, the genus Sphingomonas was divided into four distinct genera, Sphingomonas sensu stricto, Sphingobium, Novosphingobium and Sphingopyxis on the basis of 16S rRNA gene sequence phylogenetic analysis, signature nucleotides, fatty acid profiles and polyamine patterns and this classification is currently widely accepted. In this study, a complete analysis of the 16S rRNA gene sequences of all the members of the group of sphingomonads encompassed in the genera Sphingomonas sensu stricto, Sphingobium, Novosphingobium and Sphingopyxis was inferred by using tree-making algorithms. [Sphingomonas] xenophaga DSM 6383T was found to form a distinct clade with the members of the genus Sphingobium, whereas [Sphingomonas] taejonensis DSM 15583T forms a clade with the members of the genus Sphingopyxis. The respective positions of these strains were also supported by the data for signature nucleotides, 2-hydroxy fatty acid profiles, polyamine patterns and the nitrate reduction properties of the strains. We therefore propose the reclassification of [Sphingomonas] xenophaga and [Sphingomonas] taejonensis as Sphingobium xenophagum comb. nov. (type strain DSM 6383T=CIP 107206T) and Sphingopyxis taejonensis comb. nov. (type strain DSM 15583T=KCTC 2884T=KCCM 41068T), respectively.

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Microbial Polysaccharide Products

Cited by 39 publications

References 55 publications

The structure of secondary cell wall polymers: how Gram-positive bacteria stick their cell walls together

The structure of secondary cell wall polymers: how Gram-positive bacteria stick their cell walls together

Mikrobiyel ekzopolisakkaritler

Proposal to reclassify [Sphingomonas] xenophaga Stolz et al. 2000 and [Sphingomonas] taejonensis Lee et al. 2001 as Sphingobium xenophagum comb. nov. and Sphingopyxis taejonensis comb. nov., respectively

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