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Structural Characterization of Glucan Produced by Lactobacillus sake L-7 from Sausage

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Abstract

A linear glucan was produced by Lactobacillus sake L-7 isolated from homemade sausage. Cultivation of the strain in Man–Rogosa–Sharpe (MRS) medium containing 50 g/L sucrose yielded 5.3 g/L of purified exopolysaccharide (EPS). The EPS was characterized by gas chromatography (GC), Fourier-transform infrared (FT-IR) spectroscopy, high-performance size-exclusion chromatography (HPSEC), nuclear magnetic resonance (NMR) spectroscopy, and scanning electron microscopy (SEM). The monosaccharide composition of the EPS was glucose, and its molecular weight was 1 × 107 Da. The FT-IR and NMR spectra revealed that the L-7 EPS was a linear glucan with α-(1 → 6) glucosidic bonds. SEM images of the dried EPS revealed a hollow tubular structure. The water solubility index and water holding capacity of L-7 EPS were 96 and 272%, respectively. The results of hydrolysis indicated that L-7 EPS was not susceptible to hydrolysis by physiological barriers and can be used as a soluble dietary fiber with health benefits. All these characteristics suggest that L-7 EPS might have potential applications in the food, cosmetic, and pharmaceutical industries.

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Acknowledgements

The work was supported by National Science and Technology Support Program of China (No. 2015BAD16B01).

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Authors and Affiliations

  1. School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300350, China

    Fang Feng, Qingqing Zhou, Yanfang Yang, Fangkun Zhao, Renpeng Du, Ye Han & Zhijiang Zhou

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  1. Fang Feng
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  2. Qingqing Zhou
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  3. Yanfang Yang
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  4. Fangkun Zhao
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  6. Ye Han
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  7. Zhijiang Zhou
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Correspondence to Zhijiang Zhou.

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Feng, F., Zhou, Q., Yang, Y. et al. Structural Characterization of Glucan Produced by Lactobacillus sake L-7 from Sausage. Trans. Tianjin Univ. 25, 78–84 (2019). https://doi.org/10.1007/s12209-018-0150-x

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  • DOI: https://doi.org/10.1007/s12209-018-0150-x

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