Yun U J, Park H D
Department of Food Science and Technology, Kyungpook National University, Daegu, South Korea.
Lett Appl Microbiol. 2003;36(5):282-7. doi: 10.1046/j.1472-765x.2003.01309.x.
In this study, some physical properties of Bacillus sp. exo-polysaccharide were investigated.
An extracellular polysaccharide was purified by sequential precipitations after homogenization of the diluted culture supernatant of Bacillus sp. CP912. Its physical properties were examined such as lipid emulsifying effect on several vegetable oils and flocculating activity against the activated carbon suspension. The melting point and endothermic calories of the polysaccharide were 128.7 degrees C and 50.864 kCal mol-1, respectively. Its pyrolysis temperature was 284.58 degrees C. The polysaccharide showed high lipid emulsifying activity on oil-water emulsion, against olive, peanut, sunflower and corn oils. It exhibited high flocculating activity as well against activated carbon.
The present findings suggest that the extracellular polysaccharide produced by Bacillus sp. CP912 has a great industrial potential because of its high lipid emulsifying and flocculating activity.
These data represent a novel Bacillus sp. extracellular polysaccharide possessing high emulsifying and flocculating effects.
在本研究中，对芽孢杆菌属的胞外多糖的一些物理性质进行了研究。
通过对芽孢杆菌属CP912稀释培养上清液匀浆后依次沉淀来纯化一种胞外多糖。检测了其物理性质，如对几种植物油的脂质乳化作用以及对活性炭悬浮液的絮凝活性。该多糖的熔点和吸热热量分别为128.7℃和50.864千卡/摩尔。其热解温度为284.58℃。该多糖在油水乳液中对橄榄油、花生油、向日葵油和玉米油表现出高脂质乳化活性。它对活性炭也表现出高絮凝活性。
目前的研究结果表明，芽孢杆菌属CP912产生的胞外多糖因其高脂质乳化和絮凝活性而具有巨大的工业潜力。
这些数据代表了一种具有高乳化和絮凝作用的新型芽孢杆菌属胞外多糖。
