Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food

Kavitake, Digambar; Devi, Palanisamy Bruntha; Singh, Sanjay; Shetty, Prathapkumar Halady

doi:10.1016/j.ijbiomac.2016.01.099

Cited by 113 publications

(44 citation statements)

References 41 publications

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“…Afterwards, it was encased in a dialysis bag (12–14 KDa) and dialyzed at 4 °C with Milli Q water for 48 h for partial purification. The sugar content of EPS was analysed using phenol sulphuric acid method [16]. The EPS was characterized by using FT-IR, HPTLC, NMR, AFM, SEM, TGA and XRD analysis which revealed the presence of only glucose monomers, indicating the glucan nature of EPS consisting α-(1 → 6) and α-(1 → 3) glycosidic linkages [15].…”

Section: Methodsmentioning

confidence: 99%

Synthesis of silver nanoparticles using bacterial exopolysaccharide and its application for degradation of azo-dyes

Saravanan

Rajesh

Kaviarasan

et al. 2017

Biotechnology Reports

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164

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HighlightsThe green synthesis of AgNPs using bacterial EPS was performed.Spherical-shaped stabilized AgNPs and thin bio-film was observed in SEM and TEM.UV–Vis spectroscopy and XRD spectral analysis revealed the confirmation of the EPS-stabilized AgNPs.These AgNPs were shown to be highly thermo-stable up to 437.1 °C in TGA-DTA analysis.EPS-stabilized AgNPs revealed application in textile for degradation of azo-dyes.

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Section: Methodsmentioning

confidence: 99%

Synthesis of silver nanoparticles using bacterial exopolysaccharide and its application for degradation of azo-dyes

Saravanan

Rajesh

Kaviarasan

et al. 2017

Biotechnology Reports

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164

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“…Similar, a-1 ? 6 linkage was observed with galactan EPS of Weissella confusa KR 780676 from an acidic fermented food (Kavitake et al 2016).…”

Section: Resultsmentioning

confidence: 99%

Production, partial characterization and antioxidant properties of exopolysaccharide α-d-glucan produced by Leuconostoc lactis KC117496 isolated from an idli batter

et al. 2018

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Exopolysaccharide (EPS) produced from Leuconostoc lactis KC117496 isolated from the naturally fermented idli batter has been reported earlier. Here, study aimed to optimize the carbon source to enhance the yield of EPS production, partial characterization and antioxidant activity of aD -glucan EPS. Among different disaccharides (sucrose, maltose, lactose) and monosaccharides (glucose, galactose and fructose), combination of sucrose and glucose at 2% showed highest EPS production of 4.55 g/L in MRS medium. The molecular weight was identified as * 4.428 9 10 3 kDa with MALDI-TOF mass spectroscopy. 1D and 2D NMR results exhibited the presence of a-1-6 and a-1-3 linked glucose revealed EPS as a glucan. Antioxidant properties of glucan (500 lg/mL) revealed the significant oxidation alleviation potential such as DPPH (74%) and Hydroxyl radical activity (97.8%), whereas metal chelating activity (70%) was lower as compare to control standard. These characteristics of glucan EPS reveals its potential application in food and pharmaceutical industry.

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“…EPS produced by LAB are becoming recognised in the production of bakery products especially gluten‐free bread owing to their health benefits and technological characteristics (Kavitake et al , ). EPS production result is shown in Table .…”

Section: Resultsmentioning

confidence: 99%

“…According to Quattrini et al (2019), the addition of some strains of LAB in sourdough fermentation results in the production of acetic acid which exerts antifungal effect on Aspergillus niger and Penicillum roqueforti. EPS production EPS produced by LAB are becoming recognised in the production of bakery products especially gluten-free bread owing to their health benefits and technological characteristics (Kavitake et al, 2016). EPS production result is shown in Table 2.…”

Section: Organic Acid Productionmentioning

confidence: 99%

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

Aregbe

Sun

2019

Int J of Food Sci Tech

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Summary This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7 and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods. Weissella sp. strain IMAU50209 showed good acidification and proteolytic ability. More so, it generated more volatile compounds and recorded the highest exopolysaccharide content (824.44 ± 4.19 mg L−1). Saccharomyces cerevisiae strain YJM1592 recorded high gas retention value (VR) 1740.00 ± 86.27 mL and produced beneficial volatile compounds, as compared to Pichia sp. strain AQGWD7. Therefore, Weissella sp. strain IMAU50209 and Saccharomyces cerevisiae strain YJM1592 could enhance gluten‐free potato bread quality.

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Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food

Cited by 113 publications

References 41 publications

Synthesis of silver nanoparticles using bacterial exopolysaccharide and its application for degradation of azo-dyes

Synthesis of silver nanoparticles using bacterial exopolysaccharide and its application for degradation of azo-dyes

Production, partial characterization and antioxidant properties of exopolysaccharide α-d-glucan produced by Leuconostoc lactis KC117496 isolated from an idli batter

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

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