相关实验视频

Updated: May 1, 2026

Concanavalin A-Based Sedimentation Assay to Measure Substrate Binding of Glucan Phosphatases

Concanavalin A-Based Sedimentation Assay to Measure Substrate Binding of Glucan Phosphatases

Published on: December 23, 2022

昆酸酵母酵母分离所产生的葡萄糖AK7的物理化学特征 Leuconostoc mesenteroides AK7

Hümeyra İspirli¹, Şeyma Arslan², Fatma Tuncer¹

¹Bayburt University, Faculty of Engineering, Food Engineering Department, Bayburt, Türkiye.

International journal of biological macromolecules

|June 23, 2025

概括

一种新型的德克斯类型外聚糖 (EPS) 是由昆酸奶粉中的Leuconostoc mesenteroides AK7产生的. 这种EPS表现出独特的结构和热性能,表明了潜在的食品工业应用.

科学领域:

微生物学微生物学
生物化学生物化学
食品科学食品科学食品科学

背景情况:

来自乳酸细菌 (LAB) 的外聚糖 (EPS) 对于食品,生物技术和健康应用至关重要.
Leuconostoc mesenteroides是已知的EPS生产者,但新的菌株具有独特的特性.

研究的目的:

鉴定和描述一种由乳酸细菌 (LAB) 菌株从瓜酸面粉中分离出来的新型外聚糖 (EPS).
为潜在的工业应用研究新型EPS的结构,物理和热性能.

主要方法:

隔离和鉴定从昆酸奶粉中获得的Leuconostoc mesenteroides AK7菌株.
高性能液体染色学 (HPLC) 用于单体单体分析.
核磁共振 (NMR) 光谱和气色谱-质谱 (GC-MS) 用于结构阐明.
福里埃转换红外光谱 (FTIR) 用于功能组识别.
热重力测量分析 (TGA) 和差分扫描热量测量 (DSC) 用于测量热性能.
扫描电子显微镜 (SEM) 用于形态学和X射线衍射 (XRD) 用于结晶性.

主要成果:

一种新的德克斯类型的EPS,被指定为EPS AK7,是由Leuconostoc mesenteroides AK7生产的.
结构分析证实了分支的右,主要由 (1→6) 连接的α-D-葡萄糖单元组成,有 (1→3,6) 连接的分支点.
这款EPS AK7的平均分子量为1.2 × 10^6 Da.
在FTIR,TGA,DSC,SEM和XRD分析中,分别发现了特定的功能组,300°C的降解温度,粗/密度/多孔形态和半晶性质.

结论:

从昆酸酵母中分离出来的Leuconostoc mesenteroides AK7是一种结构独特的德克斯类型EPS的新型生产者.
德克斯AK7特有的结构,热和形态特性表明它适用于各种食品工业应用.
这一发现扩大了微生物EPS用于功能性食品成分开发的范围.

更多相关视频

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Isolation and Purification of Fungal β-Glucan as an Immunotherapy Strategy for Glioblastoma

Published on: June 2, 2023

Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction

Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction

Published on: July 26, 2024

相关概念视频

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Microbes in the Production of Fermented Foods

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...