Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana

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dc.authoridSimsek, Omer/0000-0003-0624-9352
dc.contributor.authorZehir Senturk, Duygu
dc.contributor.authorDertli, Enes
dc.contributor.authorErten, Huseyin
dc.contributor.authorSimsek, Omer
dc.date.accessioned2024-10-04T18:53:48Z
dc.date.available2024-10-04T18:53:48Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExopolysaccharide producing starter cultures enable manufacturing clean labeled foods with improved textural and nutritional properties. The structural and technological analyses were performed on the ropy exopolysaccharides of six Lactobacillus plantarum. The incubation temperature, time and pH affected the exopolysaccharide production and high exopolysaccharide was produced in the presence of sucrose and maltose. The viscosity of exopolysaccharide was high at acidic conditions except PFC311E that showed viscous at neutral pH. Lactobacillus plantarum strains produced between 120 and 400 mg/L exopolysaccharide in which the highest was observed at L. plantarum PFC311. Exoploysaccharides were degraded over 300 degrees C except PFC311E that degraded at 295.7 degrees C. The NMR analyses revealed that the exopolysaccharides were synthesized by alpha 1-6, alpha 1-3 and alpha 1-4 bonds with glucose, galactose and fructose moieties. In conclusion, L. plantarum PFC311 produced ropy exopolysaccharide with different structural, rheological and thermal properties and reveals potential to be used in food industry.en_US
dc.identifier.doi10.1007/s10068-019-00641-5
dc.identifier.endpage129en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue1en_US
dc.identifier.pmid31976134en_US
dc.identifier.scopus2-s2.0-85071496775en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage121en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-019-00641-5
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3704
dc.identifier.volume29en_US
dc.identifier.wosWOS:000511493500013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLactobacillus plantarumen_US
dc.subjectExopolysaccharideen_US
dc.subjectRopinessen_US
dc.subjectStructureen_US
dc.subjectRheologyen_US
dc.titleStructural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhanaen_US
dc.typeArticleen_US

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