Dextran synthesized by Leuconostoc mesenteroides BD1710 in tomato juice supplemented with sucrose

• Published in: Carbohydrate polymers 2014-11, Vol.112, p.556-562
• Main Authors: Han, Jin, Hang, Feng, Guo, Benheng, Liu, Zhenmin, You, Chunpin, Wu, Zhengjun
• Format: Article
• Language: English
• Subjects: Applied sciences; Beverages; Bioconversions. Hemisynthesis; Biological and medical sciences; Biotechnology; Culture Media - chemistry; Dextran; Dextrans - biosynthesis; Dextrans - chemistry; Exact sciences and technology; Fermentation; Fructose - analysis; Fundamental and applied biological sciences. Psychology; Glucose - analysis; Hydrogen-Ion Concentration; Leuconostoc - growth & development; Leuconostoc - metabolism; Leuconostoc mesenteroides BD1710; Lycopersicon esculentum; Magnetic Resonance Spectroscopy; Methods. Procedures. Technologies; Molecular Weight; Monosaccharides - analysis; Natural polymers; Physicochemistry of polymers; Spectroscopy, Fourier Transform Infrared; Starch and polysaccharides; Sucrose - analysis; Sucrose - chemistry; Sucrose - metabolism; Tomato juice sucrose medium
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2014.06.035

•The growth characteristic of Leuconostoc mesenteroides BD1710 in tomato juice supplemented with 15% sucrose was investigated.•L. mesenteroides BD1710 synthesized 32gL−1 dextran in the tomato juice sucrose medium, comparable to the yield in chemical defined medium.•The L. mesenteroides BD1710 dextran was with a peak molecular weight of 6.35×105Da, a linear backbone composed of consecutive α-(1→6)-linked d-glucopyranosyl units and approximately 6% α-(1→3) branches.•The BD1710 dextran could be easily solubilized in deionized water at 0.1%, and formed glutinous, translucent solution at higher concentrations. The characteristics of the growth of Leuconostoc mesenteroides BD1710 and the synthesis of dextran in tomato juice supplemented with 15% sucrose were assayed. L. mesenteroides BD1710 could synthesize approximately 32gL−1 dextran in the tomato-juice–sucrose medium when cultured at 28°C for 48h, which was on the same level as the dextran yield in a chemically defined medium. The viscosity of the cultured tomato-juice–sucrose medium with various dextran contents was also measured. The results of the monosaccharide composition, molecular-weight distribution, Fourier transform infrared spectra (FTIR) and nuclear magnetic resonance spectra (NMR) showed that the polysaccharide synthesized by L. mesenteroides BD1710 in the tomato-juice–sucrose medium was dextran with a peak molecular weight of 6.35×105Da, a linear backbone composed of consecutive α-(1→6)-linked d-glucopyranosyl units and approximately 6% α-(1→3) branches.