Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana

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Zehir Şentürk D., Dertli E., ERTEN H., Şimşek Ö.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.29, sa.1, ss.121-129, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s10068-019-00641-5
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.121-129
  • Anahtar Kelimeler: Lactobacillus plantarum, Exopolysaccharide, Ropiness, Structure, Rheology, LACTIC-ACID BACTERIA, ANTIOXIDANT ACTIVITY, FERMENTATION, SOURDOUGH, DIVERSITY
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Exopolysaccharide producing starter cultures enable manufacturing "clean labeled" foods with improved textural and nutritional properties. The structural and technological analyses were performed on the ropy exopolysaccharides of six Lactobacillus plantarum. The incubation temperature, time and pH affected the exopolysaccharide production and high exopolysaccharide was produced in the presence of sucrose and maltose. The viscosity of exopolysaccharide was high at acidic conditions except PFC311E that showed viscous at neutral pH. Lactobacillus plantarum strains produced between 120 and 400 mg/L exopolysaccharide in which the highest was observed at L. plantarum PFC311. Exoploysaccharides were degraded over 300 degrees C except PFC311E that degraded at 295.7 degrees C. The NMR analyses revealed that the exopolysaccharides were synthesized by alpha 1-6, alpha 1-3 and alpha 1-4 bonds with glucose, galactose and fructose moieties. In conclusion, L. plantarum PFC311 produced ropy exopolysaccharide with different structural, rheological and thermal properties and reveals potential to be used in food industry.