EXTRACELLULAR POLYSACCHARIDE FROM ENCAPSULATED STREPTOCOCCUS-SALIVARIUS SUBSP THERMOPHILUS OR-901 ISOLATED FROM COMMERCIAL YOGURT

被引：34

作者：

ARIGA, H ^{[1
]}

URASHIMA, T ^{[1
]}

MICHIHATA, E ^{[1
]}

ITO, M ^{[1
]}

MORIZONO, N ^{[1
]}

KIMURA, T ^{[1
]}

TAKAHASHI, S ^{[1
]}

机构：

[1] HOKKAIDO COLL ARTS & SCI,EBETSU,HOKKAIDO 069,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期

关键词：

STREPTOCOCCUS-THERMOPHILUS; POLYSACCHARIDE; RHAMNOSE; GALACTOSE; METHYLATION MOLECULAR WEIGHT; GEL FILTRATION;

D O I：

10.1111/j.1365-2621.1992.tb08057.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Strains of S. thermophilus grown on partially deproteinized whey produced an exocellular polysaccharide which contained L-rhamnose and D-galactose in thc ratio 1:1.47. Methylation analysis showed the existence of 3 and 6-substituted D-galactose, 2-substituted L-rhamnose and nonreducing terminal D-galactose. A polysaccharide was also obtained from the cell surface after sonication. Molecular weights of both polysaccharides were estimated by gel filtration on HPLC at about 9,000,000 and 1,100,000, respectively. These polysaccharides were different from the previously reported products by S. thermophilus strains and their presence may contribute to the ropy property of yogurt.

引用

页码：625 / 628

页数：4

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