This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated . A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named MC3. The molecular mass of the EPS measured via gel permeation chromatography was found to be 9.85 × 10 Da. Moreover, the monosaccharide composition in the EPS was analyzed by gas chromatography-mass spectrometry. Consequently, the EPS was discovered to be a heteropolysaccharide with the appearance of two main sugars-D-glucose and D-mannose-in the backbone. The results of one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance spectroscopy analyses prove the repeating unit of this polysaccharide to be [→6)-β-D-Glc-(1→3)-β-D-Man-(1→6)-β-D-Glc-(1→], which appears to be a new EPS. The obtained results open up an avenue for the production of novel EPSs for biomedical applications.
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http://dx.doi.org/10.3390/polym12071531 | DOI Listing |
Food Res Int
December 2024
Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences, Nanning 530007, China; National Engineering Research Center for Non-Food Biorefinery, Guangxi Academy of Sciences, Nanning 530007, China. Electronic address:
Microbial metabolism plays a critical role in the flavor development of Guangxi fermented bamboo shoots (GFBS). To clarify the role of microorganisms in flavor formation and predict the metabolic pathways of key characteristic flavor compounds, this study employed metabolomics, Odor Activity Value (OAV), and Taste Activity Value (TAV) calculations, integrated with Partial Least Squares Discriminant Analysis (PLS-DA), to investigate changes in GFBS flavors-represented by volatile flavor compounds, organic acids, and free amino acids-across a 30-day fermentation period. Metagenomic datasets were used to identify taxonomic and functional changes in the microbial community.
View Article and Find Full Text PDFInt Microbiol
November 2024
Department of Microbiology, Periyar University, Salem, Tamil Nadu, India.
Food Chem
February 2025
College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China. Electronic address:
Effects of two different Lactobacillus plantarum fermentation processes on microbial communities and metabolic functions were evaluated using metagenomics and metatranscriptomics. Dominant species in Lactobacillus plantarum DACN4208 (LPIF8) and DACN4120 (LPIF10) were Lactobacillus pentosus and Lactobacillus plantarum, with Lactiplantibacillus comprised 75.31 % of the microbial community in LPIF10.
View Article and Find Full Text PDFHeliyon
October 2024
Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Samdur, Tadong, Gangtok, 737102, Sikkim, India.
This study investigates the diverse fungal community and their probiotic functions present in ethnic fermented bamboo shoots of Arunachal Pradesh. Among 95 yeast isolates, 13 demonstrated notable probiotic attributes. These included growth at pH 3, bile tolerance, autoaggregation, co-aggregation, hydrophobicity, lysozyme tolerance and antimicrobial activity.
View Article and Find Full Text PDFFood Microbiol
December 2024
Hunan Jiapin Jiawei Biological Technology Co.Ltd, Changde, Hunan, 415400, China.
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