Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran

Prechtl, Roman M.; Wefers, Daniel; Jakob, Frank; Vogel, Rudi F.

doi:10.1016/j.foodhyd.2018.04.003

Cited by 31 publications

(19 citation statements)

References 46 publications

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“…Some HoPS‐producing strains are able to produce up to 40 g/L EPS under optimal conditions (30 °C for 60 hr), which was, for instance, shown for Lactobacillus sanfranciscensis LTH2590 in a sucrose‐MRS medium (Korakli et al., ). Furthermore, the molecular weight of the EPS produced by L. sakei 1.411 was investigated by Prechtl, Wefers, Jakob, and Vogel (). The molecular weight of the produced EPS was influenced by the fermentation conditions and the highest molecular weight was determined at 10 °C with 3.0 × 10 8 Da followed by 30 °C with 1.8 × 10 8 Da, respectively.…”

Section: Resultsmentioning

confidence: 99%

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

Hilbig

Hildebrandt

Herrmann

et al. 2020

Journal of Food Science

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The purpose of the study was to investigate the effect of a reduced pH value (5.1 instead of 5.5 to 5.6) on the properties of highly perishable, spreadable raw fermented sausages (onion mettwurst) with or without the addition of homopolysaccharide (HoPS)-producing lactic acid bacteria (LAB). Hence, sausages with HoPS-producing LAB and a pH value of 5.1 were produced and compared to sausages (pH 5.1) produced with a non-exopolysaccharide (EPS)-forming strain (Lactobacillus sakei TMW 1.2037). Microbial growth and pH values were monitored during processing (24°C for 48 hr, 10°C for 24 hr) and storage (14 days at 0 to 2°C). Furthermore, fat (Weibull-Stoldt) and EPS contents were determined in the final products. Sausages were characterized using texture profile and sensory analysis. The fat contents ranged from 16% to 19% and the determined EPS concentrations ranged from 0.17 to 0.59 g/kg for L. sakei TMW 1.411 and Lactobacillus curvatus TMW 1.1928 and from 0.67 to 1.58 g/kg for L. curvatus TMW 1.51. The strains L. sakei TMW 1.411 and L. curvatus TMW 1.51 reduced the hardness of the samples significantly (P < 0.05) compared to the control samples. Regarding spreadability and mouthfeel, sausages containing an EPS-forming culture were rated slightly better than the control samples and the taste was not negatively influenced.Practical Application: This study clearly demonstrated that it is promising to apply HoPS-producing LAB to maintain the spreadability of pH-reduced (pH 5.1) spreadable raw fermented onion mettwurst, which may prospectively give the opportunity to increase the safety of this highly perishable product.

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Section: Resultsmentioning

confidence: 99%

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

Hilbig

Hildebrandt

Herrmann

et al. 2020

Journal of Food Science

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“…The biological functions of dextran are not completely revealed, but there are many studies concerning the role of dextran in biofilm formation [15][16][17][18][19]. As LAB are naturally subjected to pH fluctuations, changes in pH during growth are crucial factors influencing the release of dextransucrases as well as their activity [20][21][22][23] implying the…”

Section: Introductionmentioning

confidence: 99%

A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

et al. 2019

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Background Dextransucrases are extracellular enzymes, which catalyze the formation of α-1→6-linked glucose polymers from sucrose. These enzymes are exclusively expressed by lactic acid bacteria, which commonly acidify the extracellular environment due to their physiology. Dextransucrases are thus confronted with steadily changing reaction conditions in regards to the environmental pH, which can further affect the amount of released dextransucrases. In this work, we studied the effect of the environmental pH on the release, the productivity and the product specificity of the dextransucrase expressed by Lactobacillus (L.) hordei TMW 1.1822. Dextransucrases were recovered as crude extracts at pH 3.5–pH 6.5 and then again used to produce dextrans at these pH values. The respectively produced dextran amounts and sizes were determined and the obtained results finally systematically correlated. Results Maximum dextran amounts were produced at pH 4.0 and pH 4.5, while the productivity of the dextransucrases significantly decreased at pH 3.5 and pH 6.5. The distribution of dextran amounts produced at different pH most likely reflects the pH dependent activity of the dextransucrases released by L. hordei, since different transglycosylation rates were determined at different pH using the same dextransucrase amounts. Moreover, similar hydrolysis activities were detected at all tested conditions despite significant losses of transglycosylation activities indicating initial hydrolysis prior to transglycosylation reactions. The molar masses and rms radii of dextrans increased up to pH 5.5 independently of the stability of the enzyme. The gelling properties of dextrans produced at pH 4.0 and pH 5.5 were different. Conclusions The presented methodological approach allows the controlled production of dextrans with varying properties and could be transferred and adapted to other microbes for systematic studies on the release and functionality of native sucrases or other extracellular enzymes.

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“…Due to the higher branching compared to homopolysaccharides, a lower amount of EPS is usually needed to cause visible effects. In contrast, L. sakei 1.411 produces homopolysaccharides which are formed extracellularly in this case by dextransucrases (Prechtl et al ., ). The study by Prechtl et al .…”

Section: Resultsmentioning

confidence: 97%

“…The study by Prechtl et al . () demonstrated that the strain L. sakei 1.411 is able to produce EPS under both salt and cold stress conditions. Moreover, no bacterial growth or viable cells are needed for the formation of these polysaccharides, but the enzyme is (Monsan et al ., ).…”

Section: Resultsmentioning

confidence: 99%

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The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham

Hilbig

Loeffler

Herrmann

et al. 2019

Int J of Food Sci Tech

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The influence of in-situ-formed exopolysaccharides (EPS) by lactic acid bacteria (LAB; Lactobacillus sakei TMW 1.411 and Lactobacillus plantarum TMW 1.1478) on the yield and texture of reconstructed ham was investigated. No differences in yield (P > 0.05) were observed but weight loss during storage was significantly higher (P < 0.05) for hams produced with L. sakei 1.411. Furthermore, the produced EPS decreased the hardness (P < 0.05; 50.22 N for control compared to 44.81 N) but did not influence the cohesiveness (P > 0.05) of hams. Products with L. plantarum 1.1478 showed no significant differences in comparison to the control. This could be attributed to the lower amount of EPS formed during ripening. L. sakei 1.411 produced 194.49 AE 5.34 mg kg À1 EPS, whereas L. plantarum 1.1478 formed 60.26 AE 2.96 mg kg À1 EPS. Thus, the use of the examined LAB is not recommended in reconstructed ham, since they have no or even a negative influence on the product quality.

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Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran

Cited by 31 publications

References 46 publications

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham

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