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Title: CHARACTERIZATION OF TWO EXOPOLYSACCHARIDES FROM LACTOCOCCUS LACTIS

Author
item Ahlgren, Jeffrey
item KNOSHAUG, E - OREGON STATE UNIVERSITY
item TREMPY, J - OREGON STATE UNIVERSITY

Submitted to: Society of Industrial Microbiology Annual Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 8/6/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Lactic acid bacteria (LAB) have a long history for use in making fermented milk products containing a variety of exopolysaccharides. A recently isolated lactococcal strain produced two novel exopolysaccharides when cultured for 24 hours on 10% nonfat milk. They were isolated from the viscous milk culture and the sugar compositions of the polysaccharides were examined by gas chromatography/mass spectrophotometry. A mutant of this strain which had lost the ability to form viscous cultures was also shown to be lacking one of the two exopolysaccharides found in the parent strain, indicating that the missing polysaccharide is essential for the viscous nature of the culture. Cultures of this isolate in 10% nonfat milk reached a viscosity of 44000 mPa-s after 24 hours, while those of the mutant did not change substantially during the same time frame. The chemical composition and physical properties of these polysaccharides will be discussed.