Related Experiment Videos
Structural characterisation and enzymic modification of the exopolysaccharide produced by Lactococcus lactis subsp.
W H van Casteren1, P de Waard, C Dijkema
1Department of Food Technology and Nutritional Sciences, Wageningen University, The Netherlands.
Carbohydrate Research
|September 16, 2000
Abstract:
Lactococcus lactis subsp. cremoris B891 grown on whey permeate produced an exopolysaccharide containing D-Gal and D-Glc in a molar ratio of 2:3. The polysaccharide was partially O-acetylated. By means of HF solvolysis, O-deacetylation, enzymic modification, sugar linkage analysis and ID/2D NMR studies the exopolysaccharide was shown to be composed of repeating units with the following structure: [structure: see text].