Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26 from Traditional Water Kefir Produce Dextrans with Technological Roles

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dc.authorid0000-0002-5385-8858
dc.authorid0000-0002-8895-9210
dc.contributor.authorEdis, Kader Korkmaz
dc.contributor.authorIspirli, Huemeyra
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-02-28T12:17:44Z
dc.date.available2026-02-28T12:17:44Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThe significance of exopolysaccharides (EPS) in various applications has garnered increasing attention. In this study, two bacteria, Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26, isolated from traditional water kefir grains, produced 8.89 g/L and 7.2 g/L of homopolymeric glucan, respectively. NMR analysis revealed that both glucans were dextrans composed of (1 -> 6)-linked alpha-d-glucose units, with (1 -> 3)-linked alpha-d-glucose units serving as branching points, accounting for 5.3 +/- 0.2% in dextran SK6 and 2.7 +/- 0.15% in SK26. FTIR and XRD analyses further confirmed the amorphous nature of the dextrans, although dextran SK6 exhibited micro-arranged structures. Thermal characterization using TGA and DSC showed degradation temperatures of 298.5 degrees C for dextran SK6 and 282.1 degrees C for dextran SK26. Clear differences in morphological properties were observed using AFM and SEM. These findings provide valuable insights into dextran-producing strains and their potential applications in various industries.
dc.description.sponsorshipYimath;ldimath;z Technical University Scientific Research Projects (BAP) [TSA-2023-5314]; Deanship of Scientific Research (DSR) at King Abdulaziz University, Jeddah [GPIP:1519-135-2024]
dc.description.sponsorshipThis study was supported by Y & imath;ld & imath;z Technical University Scientific Research Projects (BAP) with the project number TSA-2023-5314. The authors would like to thank Y & imath;ld & imath;z Technical University BAP for the technical and financial support. This Project was also funded by the Deanship of Scientific Research (DSR) at King Abdulaziz University, Jeddah, under grant no. (GPIP:1519-135-2024). The authors, therefore, acknowledge with thanks DSR for technical and financial support. This study is mainly compiled from the master's thesis of Kader Korkmaz Edis.
dc.identifier.doi10.1007/s12010-024-05081-4
dc.identifier.endpage1629
dc.identifier.issn0273-2289
dc.identifier.issn1559-0291
dc.identifier.issue3
dc.identifier.pmid39601972
dc.identifier.scopus2-s2.0-85210484054
dc.identifier.scopusqualityQ2
dc.identifier.startpage1610
dc.identifier.urihttps://doi.org/10.1007/s12010-024-05081-4
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5952
dc.identifier.volume197
dc.identifier.wosWOS:001365151300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofApplied Biochemistry And Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectWater kefir
dc.subjectGlucan
dc.subjectExopolysaccharides (EPS)
dc.titleLiquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26 from Traditional Water Kefir Produce Dextrans with Technological Roles
dc.typeArticle

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