Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk)

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dc.authoridTuncil, Yunus Emre/0000-0002-9421-2332
dc.authoridDere, Sevda/0009-0001-5794-4497
dc.authoridAyyash, Dr. Mutamed/0000-0002-9312-500X
dc.contributor.authorOzpinar, Fatma Beyza
dc.contributor.authorIspirli, Huemeyra
dc.contributor.authorKayacan, Selma
dc.contributor.authorKorkmaz, Kader
dc.contributor.authorDere, Sevda
dc.contributor.authorSagdic, Osman
dc.contributor.authorAlkay, Zuhal
dc.date.accessioned2024-10-04T18:52:38Z
dc.date.available2024-10-04T18:52:38Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExopolysaccharide (EPS) producing Lactic Acid Bacteria (LAB) species can be presented in distinct environments. In this study, Turkish fermented sausage (sucuk) was tested for the presence of EPS producer LAB strains and slimy-mucoid colonies were selected for further tests. Among the isolates, Weissella confusa strain S6 was identified and tested for the physicochemical characterisation of its EPS. This strain was found to produce 0.74 g L-1 of EPS in modified BHI medium conditions. Structural characterisation of EPS S6 by 1H and 13C NMR demonstrated that EPS S6 was a highly branched dextran type glucan formed by mainly (1 -* 2)-linked alpha-D- glucose units together with low levels of (1 -* 3)-linked alpha-D-glucose units as branching points. This structure was further confirmed by methylation analysis detected by GC-MS. An average molecular weight of 8 x 106 Da was detected for dextran S6. The FTIR analysis supported the dextran structure and revealed the presence of distinct functional groups within dextran S6 structure. A strong thermal profile was observed for dextran S6 detected by DSC and TGA analysis and dextran S6 revealed a degradation temperature of 289 degrees C. In terms of physical status, dextran S6 showed amorphous nature detected by XRD analysis. SEM analysis of dextran S6 demonstrated its rough, compact and porous morphology whereas AFM analysis of dextran S6 detected in its water solution showed the irregularity with no clear cross -link within the dextran chains. These technological features of dextran S6 suggests its potential to be used for in situ or ex situ application during meat fermentations.en_US
dc.description.sponsorshipYildiz Technical University Scien- tific Research Projects Coordination Unit [TSA- 2023-5314]en_US
dc.description.sponsorshipThis work has been supported by Yildiz Technical University Scien- tific Research Projects Coordination Unit under project number TSA- 2023-5314. We thank Dr. Murat Topuzog y ullar & imath; for the critical help during the GPC analysis.en_US
dc.identifier.doi10.1016/j.ijbiomac.2024.130507
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38428765en_US
dc.identifier.scopus2-s2.0-85186516550en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.130507
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3595
dc.identifier.volume264en_US
dc.identifier.wosWOS:001204262700001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermented sausageen_US
dc.subjectExopolysaccharides (EPS)en_US
dc.subjectDextranen_US
dc.subjectWeissella confusaen_US
dc.subjectPhysicochemical characterisationen_US
dc.titlePhysicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk)en_US
dc.typeArticleen_US

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