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Table 1 EPS produced from sucrose by LAB isolated from traditional fermented products

From: Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage

EPS type

EPS structure (producing LAB)

Source

Reference

Dextran

Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→3) D-Glcp produced by a cell-associated GTF (L. mesenteroides IBT-PQ strain)

Pulque (fermented alcoholic beverage)

(Chellapandian et al. 1998)

Dextrana

Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→2) (L. mesenteroides).

Palm wine

(Uzochukwu et al. 2001)

Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→3) with minor α-(1→4) linked branches (L. dextranicum).

Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→3) (Lactobacillus spp. AW strain)

Fructan

Inuline-like structure with β-(2→1) glycosidic linkages produced by a cell-associated fructosyltransferase (L. citreum)

Pozol (maize fermented dough)

(Olivares-Illana et al. 2002)

Dextrana

Dextran type I containing α-(1→2) D-Glcp and α-(1→3) linked branches (L. citreum VTT E-93497 strain).

Malting process

(Maina et al. 2008)

Dextran type I containing few α-(1→3) linked branches (W. confusa VTT E-90392 strain)

Soured carrot mash

Dextran

Dextran type I linked mainly in α-(1→6) D-Glcp with few α-(1→3) linked branches produced by soluble GTF (Several L. mesenteroides and Weissella spp isolates)

Traditional French wheat sourdough

(Bounaix et al. 2009)

Dextran type I linked mainly in α-(1→6) D-Glcp with α-(1→2) linked branches produced by soluble GTF (several L. mesenteroides and L. citreum isolates)

Dextran type I linked mainly in α-(1→6) D-Glcp with high α-(1→3) linked branches produced by soluble GTF (Several L. citreum isolates)

Dextran/levan mixture

Dextran type I linked mainly in α-(1→6) D-Glcp with high α-(1→3) linked branches produced by soluble and cell-associated GTF mixed with a levan (several L. mesenteroides isolates)

Traditional French wheat sourdough

(Bounaix et al. 2009)

Dextran

Dextran type I linked mainly in α-(1→6) D-Glcp with few α-(1→2) linked branches (W. confusa LBAE C39-2)

Traditional French wheat sourdough

(Amari et al. 2012)

Dextrana

Linear backbone linked mainly in α-(1→6) D-Glcp (Lactobacillus curvatus 69B2 strain and Leuconostoc lactis 95A strain)

Wheat sourdough

(Palomba et al. 2012)

Dextran

Linear backbone linked mainly in α-(1→6) D-Glcp with α-(1→3) linked branches produced by soluble and cell-associated GTF (L. mesenteroides)

Bulgarian fermented vegetables

(Vasileva et al. 2012)

Dextran/levan mixture

Dextran linked mainly in α-(1→6) D-Glcp (56%) and a levan (44%) (L. mesenteroides URE and Lm 17 strains)

Bulgarian fermented vegetables

(Vasileva et al. 2012)

Dextrana

Linear backbone linked mainly in α-(1→6) D-Glcp (L. mesenteroides and W. confusa)

Kimchi (traditional fermented vegetable food)

(Park et al. 2013)

Dextran

Linear backbone linked mainly in α-(1→6) D-Glcp with α-(1→2) and α-(1→3) linked branches produced by a soluble and cell-associated GTF (L. kimchii EPSA strain)

Pulque

This work

Dextran type I containing few α-(1→3) linked branches produced by a soluble GTF (L. kimchii EPSB strain)

Levan/dextran mixture

Polymer mixture composed by linear chains of (2→6)-linked β-D-fructofuranosyl residues with connections β-(2→6) (79%), and a dextran Type I (21%) produced by the cell-associated GTF fraction (L. kimchii EPSB strain)

Pulque

This work

  1. aNo information about GTF producing enzymes is provided.