An EPS produced by Weissella confusa H2 was purified through Sephadex G-100, and the preliminary structure characteristics and biological activities of H2 EPS were analyzed. Molecular mass of purified H2 EPS was 2.705 × 10 Da as measured with gel permeation chromatography (GPC). Composition of monosaccharides, nuclear magnetic resonance (NMR) spectroscopy spectroscopy and fourier transform infrared (FT-IR) showed that the EPS was a linear homopolysaccharide, mainly constituted of glucose and it is suggested that the EPS was dextran with α-(1 → 6) glycosidic bonds and a few α-(1 → 3) branches. Atomic force micrograph (AFM) and scanning electron microscopy (SEM) analysis of dextran further revealed sheets branched microstructure anchored with many irregular protuberances in aqueous solution. The XRD pattern reflected non-crystalline amorphous nature. In addition, the solubility, water-holding capacity, thermal property, rheological property and heavy metal chelating activity of the purified H2 dextran were determined. The dissolution percentage and water holding capacity of the dextran were 98.78 ± 1.37% and 426.03 ± 7.26%, respectively. The dextran exhibited good hydrophilicity, thermal stability and heavy metal chelating activity. Rheological studies exhibited rotational speed, pH, temperature, metal ions solutions dependent semiviscous nature. These results support its use as an additive in the food and environmental protection fields.
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http://dx.doi.org/10.1016/j.ijbiomac.2022.02.038 | DOI Listing |
Int J Mol Sci
November 2024
Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico City 09340, Mexico.
The growing challenge of antibiotic resistance has intensified the search for new antimicrobial agents. Promising alternatives include peptidoglycan hydrolases (PGHs) and certain ribosomal proteins, both of which exhibit antimicrobial activity. This study focuses on a strain, isolated from fermented meat, capable of inhibiting pathogens such as , , , , and .
View Article and Find Full Text PDFAnimals (Basel)
November 2024
College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China.
The objective of this study was to assess the impact of , , and a lignocellulolytic enzyme system on the nutritional value, fermentation profiles, rumen digestion, and bacterial community of fresh waxy corn stalk silage. Fresh waxy corn stalks harvested after 90 days of growth were treated with no additives (CON), compound multiple lactobacilli (ML, comprising at 1.0 × 10 cfu/g fresh weight and at 1.
View Article and Find Full Text PDFJ Food Sci
December 2024
Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza, Chachapoyas, Amazonas, Peru.
Int J Food Microbiol
January 2025
School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland, Australia. Electronic address:
Consumers often seek healthier options but still desire the familiar eating experience of traditional dairy. Incorporating exopolysaccharide (EPS)-producing cultures into fermented plant-based milk alternatives (PBMAs) offers a promising approach to improving the textural quality of these products. For this, it is essential that the EPS-producing cultures are able to produce EPS in the plant-based substrate.
View Article and Find Full Text PDFFoods
November 2024
The Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains insufficiently understood. In this study, the differences in physicochemical properties, microorganisms, volatile flavor compounds, and their correlations in the traditional and mechanized processes of producing Xifeng Baijiu were compared. High-throughput sequencing revealed that the abundance and diversity of bacteria and fungi were higher in the traditional process compared to the mechanized one.
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