酸奶发酵剂产生胞外多糖及其单体组成

Production and monomer composition of exopolysaccharides by yogurt starter cultures.

作者信息

Frengova G I, Simova E D, Beshkova D M, Simov Z I

机构信息

Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy Sciences, Plovdiv.

出版信息

Can J Microbiol. 2000 Dec;46(12):1123-7. doi: 10.1139/w00-103.

DOI:10.1139/w00-103

PMID:11142402

Abstract

As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.

摘要

作为保加利亚酸奶发酵剂的成分，嗜热唾液链球菌和德氏保加利亚乳杆菌在全脂牛奶中培养时表现出广泛的胞外多糖（EPS）产生活性。嗜热链球菌的聚合物形成活性（230 - 270 mg EPS/L）低于乳杆菌（400 - 540 mg EPS/L）。混合培养物在酸奶生产中刺激了EPS的产生，牛奶完全凝固后记录到的最大浓度为720 - 860 mg EPS/L。酸奶发酵剂培养物形成的胞外多糖的单体结构主要由半乳糖和葡萄糖（1:1）组成，含有少量木糖、阿拉伯糖和/或甘露糖。