Production and properties of a dextransucrase from Leuconostoc mesenteroides IBT-PQ isolated from ' pulque ', a traditional Aztec alcoholic beverage

Chellapandian, M.; Larios, C; Sánchez-González, Mónica Noel; Munguía, Agustín López

doi:10.1038/sj.jim.2900560

Cited by 32 publications

(21 citation statements)

References 12 publications

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“…Kim and Robyt [17] reported an activity band of 240 kDa in the constitutive mutant L. citreum B-742CB. Nevertheless, Chellapandian et al [9] suggested that the 240 kDa protein may represent a multimer of dextransucrase subunits. It is possible that the 220-240 kDa cell-associated dextransucrase from L. citreum B/110-1-2 described in this study is a similar multimer since no alternansucrase activity was detected in this strain.…”

Section: Resultsmentioning

confidence: 98%

“…2II-b, II-b 0 ). Enzymes with similar sizes have been found in several L. mesenteroides strains, for example: in L. mesenteroides NRRL B-512F the principal dextransucrase produced is a protein of 170 kDa (DSR-S) that corresponds to the product of the gene (dsrS) [43], DSR-B in L. mesenteroides NRRL B-1299 [23], DSR-D in L. mesenteroides Lcc4 [27], DSR-P in L. mesenteroides IBT-PQ [9,30], DsrX in L. mesenteroides CGMCC [44], and dexYG in L. mesenteroides 0323 [46]. Recently it has been reported that the gene encoding dextransucrase (LcDS) from L. citreum HJ-P4 is also around 170 kDa [1].…”

Section: Resultsmentioning

confidence: 99%

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A novel dextransucrase is produced by Leuconostoc citreum strain B/110-1-2: an isolate used for the industrial production of dextran and dextran derivatives

Vidal¹,

Martínez²,

Moulis³

et al. 2011

J Ind Microbiol Biotechnol

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The industrial Leuconostoc strain B/110-1-2 producing dextran and dextran derivatives was taxonomically identified by 16S rRNA as L. citreum. Its dextransucrase enzymes were characterized according to their cellular location and reaction specificity. In the presence of sucrose, the strain B/110-1-2 produced two cell-associated dextransucrases (31.54% of the total glucosyltransferase activity) with molecular weights of 160 and 240 kDa and a soluble dextransucrase (68.46%) at 160-180 kDa. Two open reading frames (ORF) coding for L. citreum strain B/110-1-2 dextransucrases were identified. One of them shared a 52% identity with the alternansucrase ASR of L. citreum NRRL B-1355 and with a putative annotated alternansucrase sequence found in the genome of L. citreum KM20. The structural analysis (HPAEC-PAD, HPSEC, and (13)C-NMR) of the polymer and oligodextrans produced by the B/110-1-2 dextransucrases suggest this novel glucansucrase has specificity similar to a dextransucrase but not to an alternansucrase, producing a soluble linear dextran with glucose molecules linked mainly in α-1,6 and α-1,3 with α-1,4 branches. These results enhance the understanding of this industrially significant strain and will aid in distinguishing between physiologically similar Leuconostoc spp. strains.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

A novel dextransucrase is produced by Leuconostoc citreum strain B/110-1-2: an isolate used for the industrial production of dextran and dextran derivatives

Vidal¹,

Martínez²,

Moulis³

et al. 2011

J Ind Microbiol Biotechnol

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“…The synthesis of EPS performed by Leuconostoc species including L. mesenteroides and L. kimch i resulting in the production of dextran and fructan exopolysaccharides from sucrose by enzymes such as glucosyl- and fructosyl-transferases, respectively (Chellapandian et al, 1998; Torres-Rodríguez et al, 2014). Z. mobilis is also a levan producer (Xiong He et al, 2014).…”

Section: Microbiology and Biochemistry Of The Fermentationmentioning

confidence: 99%

“…Results include the identification of dextran with a linear backbone linked in α1 → 6 D-Glc p linkages with branching in α1 → 3 D-Glc p produced by a cell-associated glycosyltransferase (GTF) from L. mesenteroides isolated from pulque collected from the Apan region, in the state of Hidalgo (Chellapandian et al, 1998). In the same context, two EPS LAB identified as L. kimchii were isolated from pulque produced in Huitzilac, in the state of Morelos.…”

Section: Functional Properties Of Aguamiel and Pulquementioning

confidence: 99%

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

et al. 2016

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Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

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“…El tiempo de fermentación puede durar de 12 a 48 hora a 25º C, cuidando que los recipientes no tenga ninguna sustancia que inhiba los microorganismos mesofílicos (Detergentes, perfumes, desinfectantes, entre otros). A medida que pasa el tiempo se presentan cambios importantes como un incremento en el porcentaje de etanol y formación de exopolisacaridos como b-glucanos y dextranos; que generan un incremento en la viscosidad transformado el fluido de newtoniano a no newtoniano (3).…”

Section: Introductionunclassified

El Pulque: Características Microbiológicas y Contenido Alcohólico Mediante Espectroscopia Raman

Cervantes-Contreras¹,

Pedroza-Rodríguez²

2007

nova

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ResumenA partir de cuatro muestras de pulque (bebida mexicana prehispánica) en diferentes etapas de fermentación denominadas aguamiel, semilla, contrapunta y corrida; se aislaron e identificaron un hongo levaduriforme, un cocobacilo Gram negativo y un bacilo Gram positivo pertenecientes a los géneros Saccharomyces sp, Zymomonas sp, y Lactobacillus sp. El consorcio desarrollado fue el responsable de la fermentación, alcohólica, ácida y viscosa propias de esta bebida tradicional Mexicana. El contenido alcohólico varió en función del tiempo de fermentación alcanzando porcentajes de 10.35 (v/v) y 9.01 (v/v) determinados por cromatografía de gases y espectroscopia Raman para la etapa denominada «corrida». El producto terminado tiene un elevado contenido de proteínas (1 g/L), azúcares reductores (4.75 g/L) y poblaciones microbianas en ordenes de 45x10 8 UFC/mL para Saccharomyces sp, 41x10 7 UFC/mL para Zymomonas sp y 34x10 6 UFC/mL para Lactobacillus sp, que le dan a la bebida un elevado valor nutricional y los microorganismos aislados podrían tener un efecto benéfico sobre sistema digestivo al ser consumido por vía oral. Palabras claves: espectroscopia Raman etanol, Lactobacillus sp, probióticos, pulque, Saccharomyces sp, Zymomonas spl. AbstractThree strains were isolated from a pulque in Tlaxcala México. Different morphological groups were identified: Gram-negative coccobacilli, regular nonsporing Gram-positive rods and yeast. Each strain was identified with Zymomonas sp, Lactobacillus sp and Saccharomyces sp. The developed consortium was the responsible for the alcoholic, acid, and viscous fermentation which are special characteristics of this traditional Mexican beverage. The alcohol content varies in function of the fermentation time reaching percentages of 10.35 % (v/v) and 9.01 % (v/v) in the so called «run» stage. They are determined by gas chromatography and Raman spectroscopy. The end product has a high content of proteins (1 g/l), sugar reducers (4.75 g/l) and microbial populations in ranks of 45x10 8 UFC/mL for Saccharomyces sp., 41x10 7 UFC/mL for Zymomonas sp and 34x10 6 UFC/mL for Lactobacillus sp, that give the drink a high nutritional value. The microorganisms could be beneficial to the digestive system when ingested orally.

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Production and properties of a dextransucrase from Leuconostoc mesenteroides IBT-PQ isolated from ' pulque ', a traditional Aztec alcoholic beverage

Cited by 32 publications

References 12 publications

A novel dextransucrase is produced by Leuconostoc citreum strain B/110-1-2: an isolate used for the industrial production of dextran and dextran derivatives

A novel dextransucrase is produced by Leuconostoc citreum strain B/110-1-2: an isolate used for the industrial production of dextran and dextran derivatives

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

El Pulque: Características Microbiológicas y Contenido Alcohólico Mediante Espectroscopia Raman

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