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Isolation and Characterization of Exopolysaccharide-Producing Bacteria from Korean Fermented Vegetables  

Kwon, Tae-Yeon (Department of Food Science and Biotechnology, Kyonggi University)
Shim, Sang-Min (Department of Food Science and Biotechnology, Kyonggi University)
Heo, Min-Young (Department of Food Science and Biotechnology, Kyonggi University)
An, Doo-Hyun (Department of Food Science and Biotechnology, Kyonggi University)
Shin, Kwang-Soon (Department of Food Science and Biotechnology, Kyonggi University)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Microbiology and Biotechnology Letters / v.35, no.3, 2007 , pp. 191-195 More about this Journal
Abstract
Four bacteria producing viscous exopolysaccharides (EPSs) were isolated from Korean fermented vegetables (Cucumber kimchi, Young radish kimchi, Green onion kimchi) using a selection medium intended for isolating bacteria with tannin-degrading activity. They were identified phylogenetically by 16S rDNA sequence analysis and found to be very close to Enterobacter cowan ii, Escherichia senegalensis, Enterobacter asburiae, and Enterobacter ludwigii. Strain CK31, the most efficient EPS-producer, produced a heteropolysaccharide with an approximate molecular weight of 420 kDa. The neutral sugar fraction of the EPS was composed of rhamnose, fucose, arabinose, mannose, galactose, and glucose.
Keywords
Exopolysaccharide; fermented vegetable; Enterobacter;
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