Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation of Exopolysaccharide-Producing Lactic Acid Bacteria from Pa-Kimchi and Characterization of Exopolysaccharides

  • Yun Ji Kang (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Tae Jin Kim (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Min Jae Kim (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Ji Yeon Yoo (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Jeong Hwan Kim (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University)
  • Received : 2023.05.17
  • Accepted : 2023.06.10
  • Published : 2023.06.28
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Abstract

Three lactic acid bacteria (LAB) producing exopolysaccharides (EPSs) were isolated from Pa (green onion)-kimchi, and identified as Weissella confusa (SKP 173), Weissella cibaria (SKP 182), and Leuconostoc citreum (SKP 281), respectively by 16S rRNA gene sequencing. The yields of EPS were 21.27, 18.53, and 15.4 g/l for EPS from SKP 173, 182, and 281, respectively when grown in MRS broth containing sucrose (5%, w/v). Total sugar contents were 64.39, 62.84, and 65.16% (w/w) for EPS from SKP 173, 182, and 281, respectively while the protein contents were 0.33, 0.31, and 0.25% (w/w), respectively. EPSs from W. confusa SKP 173 and W. cibaria SKP 182 contained glucose only but EPS from L. citreum SKP 281 contained glucose and glucitol. Viscosities of the 2% (w/w) freeze-dried EPS solution were 9.60, 8.00, and 8.20 centipoise (cP) for EPS from SKP 173, 182, and 281, respectively. Viscosities of culture grown in MRS broth with 5% sucrose (no glucose) were 92.98, 57.19, and 18.8 cP, respectively. The average molecular weights of EPSs were larger than 2 × 107 Da. Fourier transform infrared spectroscopy (FT-IR) analyses of EPSs showed typical carbohydrate peaks, suggesting that the EPSs consisted of pyranose saccharides with α-(1,6) and α-(1,3) glycosidic linkages. L. citreim SKP 281 was used as the starter for yogurt fermentation, and EPS production was confirmed.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No. NRF-2020R1A2C100826711). Kang YJ, Kim MJ, Kim TJ, and Yoo JY have been supported by BK21 four program from MOE, Korea.

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