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dc.contributor.authorDomingos‐Lopes, M.F.P.
dc.contributor.authorLamosa, P.
dc.contributor.authorStanton, C.
dc.contributor.authorRoss, R.P.
dc.contributor.authorSilva, C.C.G.
dc.date.accessioned2023-02-27T15:41:46Z
dc.date.available2023-02-27T15:41:46Z
dc.date.issued2018-10-18
dc.identifier.citationDomingos-Lopes MFP, Lamosa P, Stanton C, Ross RP, Silva CCG. Isolation and characterization of an exopolysaccharide-producing Leuconostoc citreum strain from artisanal cheese. Lett Appl Microbiol. 2018 Dec;67(6):570-578. doi: 10.1111/lam.13073. Epub 2018 Oct 18. PMID: 30218539.en_US
dc.identifier.urihttp://hdl.handle.net/11019/2911
dc.descriptionpeer-revieweden_US
dc.description.abstractHigh molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry. This study aimed to identify the EPS produced by Leuconostoc citreum L3C1E7 isolated from Pico cheese and characterize the strain for technological and probiotic potential. Purified EPS was isolated from the culture of L. citreum L3C1E7 by ethanol precipitation, with a yield of 520 mg ml−1. The EPS-producing strain had a mucoid phenotype and average molecular weight of 5·88 × 106 Da. The structural characterization of the purified EPS was determined by 1H, 13C and two-dimensional NMR spectroscopy. EPS was composed of alternating α-(1→6)-linked and α-(1→3)-linked D-glucopyranyl units, suggesting the existence of an alternan. The strain was slow acidifying, produced diacetyl and displayed high esterase/lipase and aminopeptidase activities, which promote the desirable flavours in dairy products. Moreover, L. citreum showed moderate resistance to the adverse conditions of the gastrointestinal (GI) tract and high adhesion to GI cells. This work provides a better understanding of EPS produced by L. citreum and the potential application of EPS-producing strain in food and/or as a probiotic culture.en_US
dc.description.sponsorshipFuel Cycle Technologies
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofseriesLetters in Applied Microbiology;Vol 67
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://onlinelibrary.wiley.com/termsAndConditions#am
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectbiopolymersen_US
dc.subjectexopolysaccharideen_US
dc.subjectfermented foodsen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectprobioticsen_US
dc.titleIsolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheeseen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1111/lam.13073
dc.contributor.sponsorFCTen_US
dc.contributor.sponsorFRCTen_US
dc.contributor.sponsorGrantNumberPTDC/AGR-ALI/104385/ 2008en_US
dc.contributor.sponsorGrantNumberM3.1.2/F/009/2011en_US
dc.source.volume67
dc.source.issue6
dc.source.beginpage570
dc.source.endpage578
refterms.dateFOA2023-02-27T15:41:47Z
dc.source.journaltitleLetters in Applied Microbiology


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