Polysaccharide production by Pediococcus pentosaceus from wine

• Published in: International journal of food microbiology Vol. 27; no. 2; pp. 101 - 106
• Main Authors: de Nadra, María C.Manca, de Saad, Ana M.Strasser
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.10.1995; Elsevier
• Subjects: BACTERIAS ACIDOLACTICAS; BACTERIE LACTIQUE; Biological and medical sciences; Culture Media - chemistry; Ethanol - pharmacology; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; LACTIC ACID BACTERIA; Molecular Weight; PEDIOCOCCUS; Pediococcus - drug effects; Pediococcus - growth & development; Pediococcus - metabolism; Pediococcus pentosaceus; POLISACARIDOS; POLYHOLOSIDE; Polysaccharide; POLYSACCHARIDES; Polysaccharides - biosynthesis; Polysaccharides - chemistry; Sulfur Dioxide - pharmacology; VIN; VINOS; Wine; Wine - microbiology; WINES; Wines and vinegars; South America; Argentina; America; Wine; Pediococcus pentosaceus; Polysaccharide; Streptococcaceae; Lactic acid bacteria; Production; Microorganism culture; Bacteria; Micrococcales; Environmental factor; Chemical composition; Extracellular
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/0168-1605(94)00118-P

Two polymer-forming strains of Pediococcus pentosaceus from Argentinian wines were grown under different conditions. Polysaccharides were produced independently of carbon source at the early logarithmic phase of growth. With the presence of ethanol and SO 2, the specific polymers production was greater. The polysaccharides comprised of glucose, fructose and galactose, with predominant linkages of α-1,4- and α-1,6-glucosidic with a ratio 1:1. They contained approximately 5500 hexose molecules.