韦塞拉·西巴利亚 (DSM14295) 的Dextrans:微生物的生产,结构和功能
Carsten Nachtigall1, Verena Hassler2, Daniel Wefers2
1Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.
International journal of biological macromolecules
|July 3, 2023
概括
微菌 (Weissella cibaria) 的细菌会产生具有多种特性的德克斯. 这些德克斯显示出食品应用的潜力,其功能可根据发酵条件调节.
科学领域:
- 食品微生物学 食品微生物学
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 韦塞拉细菌有助于食品发酵,但由于安全性评估,缺乏初始培养的地位.
- 一些韦塞拉菌株产生外聚糖类,如德克斯,具有潜在的技术功能性质.
研究的目的:
- 调查来自W. cibaria DSM14295.5的德克斯的技术功能.
- 为了将德克斯结构和宏分子性质与发酵条件相关联.
主要方法:
- 在不同的条件下种植W. cibaria,包括"冷转"温度制度.
- 使用HPSEC-RI/MALLS,甲基化分析和HPAEC-PAD对德克斯的表征.
- 评估酸乳凝中的德克斯功能,并分析水分吸附和分支特性.
主要成果:
- 通过"冷移"方法获得的高德克斯产量 (23.1 g/L).
- 德克斯呈现出不同的分子质量 (9-22×10^8 Da),内在粘度 (52-73 mL/g) 和分支度 (3.8-5.7%).
- 在酸奶凝中,德克斯的度与增加的硬度有线相关.
结论:
- 来自W. cibaria DSM14295的Dextrans对于食品应用具有显著的潜力.
- 发酵条件可以量身定制德克斯的功能和特性.
- 需要进行进一步的研究,以解决Weissella初始培养应用的安全性评估.
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