Characterization of the polysaccharides from a Lactobacillus brevis and from sugary kefir grains

The gel-forming polysaccharide of the sugary kefir grains (11.5% of dry matter) or one taken from a Lactobacillus brevis culture were identified as dextrans with some 1)-Gp-(3 links in the main chain, with a ratio (branched/total units) of 0.19 and 0.14 respectively, instead of 0.07 for the non-gell...

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Bibliographic Details
Published in:Biotechnology letters 1988-01, Vol.10 (6), p.415-420
Main Authors: Pidoux, M, Brillouet, J.M, Quemener, B
Format: Article
Language:English
Subjects:
beverages
Biological and medical sciences
Biotechnology
carbohydrate composition
dextran
Fermented food industries
food grains
Food industries
Food processing
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
kefir
Lactobacillus brevis
Life Sciences
Other fermented food industries
polysaccharides
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Summary:The gel-forming polysaccharide of the sugary kefir grains (11.5% of dry matter) or one taken from a Lactobacillus brevis culture were identified as dextrans with some 1)-Gp-(3 links in the main chain, with a ratio (branched/total units) of 0.19 and 0.14 respectively, instead of 0.07 for the non-gelling polysaccharide.
ISSN:0141-5492
1573-6776
DOI:10.1007/BF01087442