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Polysaccharide production by Pediococcus pentosaceus from wine
M C Manca de Nadra1, A M Strasser de Saad
1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina.
International Journal of Food Microbiology
|October 1, 1995
Summary
Two Pediococcus pentosaceus strains produced polysaccharides during early growth, with increased production in the presence of ethanol and sulfur dioxide (SO2). These wine-derived polymers consist of glucose, fructose, and galactose with specific alpha-linkages.
Area of Science:
- Microbiology
- Food Science
- Polymer Chemistry
Background:
- Pediococcus pentosaceus is known for its role in fermentation.
- Wine microorganisms can produce exopolysaccharides (EPS).
- Understanding EPS production is crucial for wine quality and microbial interactions.
Purpose of the Study:
- To investigate polysaccharide production by Pediococcus pentosaceus strains from Argentinian wines.
- To determine the influence of growth conditions on polysaccharide yield and composition.
- To characterize the structure of the produced polysaccharides.
Main Methods:
- Cultivation of Pediococcus pentosaceus strains under varying conditions (carbon source, ethanol, SO2).
- Quantification of polysaccharide production during the early logarithmic growth phase.
- Chemical analysis of polysaccharide composition (monosaccharides) and glycosidic linkages.
Main Results:
- Polysaccharide production occurred independently of the carbon source during early growth.
- Increased ethanol and sulfur dioxide (SO2) concentrations enhanced specific polymer production.
- The polysaccharides were composed of glucose, fructose, and galactose.
- Predominant glycosidic linkages were alpha-1,4- and alpha-1,6- in a 1:1 ratio.
- The polymers consisted of approximately 5500 hexose molecules.
Conclusions:
- Growth conditions, particularly ethanol and SO2, significantly impact polysaccharide synthesis in Pediococcus pentosaceus.
- The characterized polysaccharides possess a defined structure with potential implications for wine matrix.
- Further research can explore the functional properties of these microbial polymers in food systems.