Production and characterization of the polysaccharide from <i>Propionibacterium acidi‐propionici</i> on whey‐based media

Racine, Monique; Dumont, J.; Champagne, Claude P.; Morin, André

doi:10.1111/j.1365-2672.1991.tb04453.x

Cited by 31 publications

(30 citation statements)

References 14 publications

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“…thermophilus and suggested that this degradation is due to an enzyme, possibly a glucohydrolase, which progressively destroys the polymer. Polymer degradation has also been reported by other investigators (28,29) in strains of L. casei and Propionibacterium acidi-propionici. Our results clearly show the presence of different glycohydrolases in cell extracts.…”

Section: Discussionmentioning

confidence: 53%

“…Polysaccharides should therefore be considered as minor products diverted away from glycolysis rather than as secondary metabolites. It was previously found in other EPS-producing LAB that EPS biosynthesis is growth associated (9,14,18,29,34). The growth-associated biosynthesis of EPS from S. thermophilus LY03 (9) is supported by the need for an equilibrated carbon/ nitrogen ratio and by a direct relationship between optimal growth conditions (temperature, pH, and oxygen tension) and EPS yields.…”

Section: Discussionmentioning

confidence: 99%

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Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Pham

Dupont

Roy

et al. 2000

Appl Environ Microbiol

184

101

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The potential of Lactobacillus rhamnosus R for producing exopolysaccharide (EPS) when grown on basal minimum medium supplemented with glucose or lactose was investigated. EPS production by L. rhamnosus R is partially growth associated and about 500 mg of EPS per liter was synthesized with both sugars. ؊1 ). It was clearly shown that the amount of EPS produced declined upon prolonged fermentation. Degradation of EPS in fermentation processes was also assessed by measuring its molecular weights and viscosities. As these reductions might have a negative effect on the yield and viscosifying properties of EPS, it was essential to examine possible causes related to this breakdown. The decrease in viscosities and molecular weights of EPS withdrawn at different cultivation times permitted us to suspect the presence of a depolymerizing enzyme in the fermentation medium. Our study on enzymatic production profiles showed a large spectrum of glycohydrolases (␣-D-glucosidase, ␤-D-glucosidase, ␣-D-galactosidase, ␤-D-galactosidase, ␤-D-glucuronidase, and some traces of ␣-L-rhamnosidase). These enzymes were localized, two of them (␣-D-glucosidase and ␤-D-glucuronidase) were partially purified and characterized. When incubated with EPS, these enzymes were capable of lowering the viscosity of the polymer as well as liberating some reducing sugars. Upon prolonged incubation (27 h), the loss of viscosity was increased up to 33%.Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) have generated increasing attention among researchers for the last few years. LAB are food-grade organisms, and the EPS that they produce contribute to the specific rheology and texture of fermented milk products. These EPS represent safe additives for novel food formulations and may have applications in nonfood products (8).There exist three important groups of EPSs produced by LAB: (i) ␣-glucans, mainly composed of ␣-1,6-and ␣-1,3-linked glucose residues, namely, dextrans produced by Leuconostoc mesenteroides subsp. mesenteroides and L. mesenteroides subsp. dextranicum and mutans produced by Streptococcus mutans and S. sobrinus; (ii) fructans, mainly composed of ␤-2,6-linked fructose molecules, such as levan produced by S. salivarius; (iii) heteropolysaccharides produced by mesophilic (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) and thermophilic (Lactobacillus delbrueckii subsp. bulgaricus, L. helveticus, and S. thermophilus) LAB (5). The EPS produced by Lactobacillus rhamnosus belong to third group (14). The sugar composition of the EPS produced by L. rhamnosus R studied in this work, as determined on the hydrolysate by high-pressure liquid chromatography (HPLC) and by gas chromatography of the alditol acetates, is the following: Rha, 4; Glc, 2; and Gal, 1 (M. R. Van Casteren, personal communication).A considerable variation can be observed in EPS quantifications. The amount of EPS reported varies from 25 to 132 mg/ liter for L. lactis subsp. cremoris (26) Many studies showed a decrease in the total EPS amount when incuba...

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Section: Discussionmentioning

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Pham

Dupont

Roy

et al. 2000

Appl Environ Microbiol

184

101

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“…shermanii), the single gene gtf encoding for a β-d-glucan synthase that is responsible for the synthesis of surface polysaccharide has been identified [40,116] and the EPS produced was also characterized. Both homopolysaccharide [116,117] and heteropolymers [118] were described and it has been reported that production of EPS by propionibacteria is a strain-dependent property (due to an IS element in the gtf promoting sequence) that is influenced by the medium composition and the fermentation conditions [119,120]. Further studies are needed to elucidate the role of these polymers and their potential applications.…”

Section: Nutraceuticals Production: Cla Vitamins Eps and Trehalosementioning

confidence: 99%

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Zárate¹

2012

Probiotic in Animals

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“…Different nitrogen concentrations in fermentation broths were achieved by addition of different levels of yeast extract and NH 4 NO 3 (organic and inorganic nitrogen sources) to a basal medium. Racine, et al (1991) showed that biopolymer production was enhanced when nitrogen supply was limited and the carbon source was in excess. The results presented in this study Showed that biopolymer production decreased as the nitrogen concentration increased.…”

Section: Discussionmentioning

confidence: 99%

Alginate biopolymer production by Azotobacter chroococcum from whey degradation

Khanafari

Sepahei

2007

Int. J. Environ. Sci. Technol.

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ABSTRACT:The potential of three Azotobacter chroococcum strains for whey degradation and alginate production were investigated. After dilution, samples were spread plated on isolation agar and Manitol agar and incubated at 30 °C for 24 h. Microorganisms were screened for their ability to whey degradation and alginate production based on colony morphology, negative and capsule staining, ability to decrease the apparent turbidity of the fermentation broths in batch and semi continuous culture by spectrophotometer assay at 400 nanometer and tensiometer assay. Of the three strains tested for whey degradation, only Azotobacter chroococcum 1723 produced significant apparent growth on whey broth and could decrease about 70 % of turbidity in fermentation broth during 6 days in batch culture. Colonies of this strain was characteristically yellow, large, moucoid and slimy on whey agar than Manitol agar after 24 h at 30 °C. Transmission electron microscopy assay and Carbazole reagent were used to recognize the alginate biopolymer. After optimizing environmental factors such as pH, salt concentration and temperature, this strain was able to produce exopolysaccharide greater than 5 mg/mL. Optimum results were obtained when using whey broth as a fermentation medium without extra salt, temperature at 35 °C and pH 7. Increasing inorganic and organic nitrogen sources (yeast extract and NH 4 NO 3 ) reduced whey degradation at least 30%. Transmission electron microscopy assay showed a net-structured polysaccharide capsule around the cells. Semi-continuous culture results demonstrated that, alginate production as well as whey degradation was decreased (1 mg/mL and 30 %).

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Production and characterization of the polysaccharide from Propionibacterium acidi‐propionici on whey‐based media

Cited by 31 publications

References 14 publications

Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Alginate biopolymer production by Azotobacter chroococcum from whey degradation

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