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Allaith SA, Abdel-aziz ME, Thabit ZA, Altemimi AB, Abd El-Ghany K, Giuffrè AM, Al-Manhel AJA, Ebrahim HS, Mohamed RM, Abedelmaksoud TG. Screening and Molecular Identification of Lactic Acid Bacteria Producing β-Glucan in Boza and Cider. FERMENTATION-BASEL 2022; 8:350. [DOI: 10.3390/fermentation8080350] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The goal of this study was screening and molecular identification of Lactic Acid Bacteria (LAB) producing β-glucan from different species isolated from boza and cider compared to a standard strain for Lactobacillus rhamnosus NRRL 1937 (LGG). From 48 unknown isolates, four LAB strains were selected. Based on the NCBI database, their nomenclature was A3, B6, and C9 for Limosilactobacillus fermentum SH1, SH2, and SH3 along with D6 for Leuconostoc mesenteroides SH4. Also, their similarity values were 100%, 99.8%, 100%, and 100%, respectively. The potential of Exopolysaccharide (EPS) (as β-glucan) production for selected LAB strains by gtf gene, conventional PCR and gene expression using both LGG as a control and LAB 16S rRNA gene as a house-keeping gene was investigated. In addition, EPS (mg/100 mL), cell mass (mg/100 mL), pH, total carbohydrate%, total protein% and β-glucan% by the HPLC for all selected LAB isolates were studied. All results of genetic and chemical tests proved the superiority of B6 treatment for L. fermentum SH2. The results showed the superiority of B6 treatment in gtf gene expression (14.7230 ± 0.070-fold) followed by C9 and A3 treatments, which were 10.1730 ± 0.231-fold and 8.6139 ± 0.320-fold, respectively. while D6 treatment recorded the lowest value of gene expression (0.8566 ± 0.040-fold) compared to the control LGG (one-fold). The results also demonstrated that B6 treatment was superior to the other treatments in terms of EPS formation, with a value of 481 ± 1.00 mg/100 mL, followed by the C9 treatment at 440 ± 2.00 mg/100 mL, compared to the LGG (control) reaching 199.7 ± 3.51 mg/100 mL. Also, the highest % of quantitative and qualitative β-glucan in EPS was observed in B6 followed by C9, D6 and A3 which were 5.56 ± 0.01%, 4.46 ± 0.01%, 0.25 ± 0.008% and 0.12 ± 0.008%, respectively compared to control (0.31 ± 0.01%). Finally, the presented results indicate the importance of screening the local LAB isolates to obtain a superior strain for β-glucan production which will be introduced in a subsequent study under optimum conditions.
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Prete R, Alam MK, Perpetuini G, Perla C, Pittia P, Corsetti A. Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods. Foods 2021; 10:1653. [PMID: 34359523 PMCID: PMC8305620 DOI: 10.3390/foods10071653] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/09/2021] [Accepted: 07/15/2021] [Indexed: 12/30/2022] Open
Abstract
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.
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Affiliation(s)
- Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Mohammad Khairul Alam
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Carlo Perla
- Dalton Biotecnologie srl, Spoltore, 65010 Pescara, Italy;
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
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Lactobacillus fermentum: Could EPS production ability be responsible for functional properties? Food Microbiol 2020; 90:103465. [DOI: 10.1016/j.fm.2020.103465] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 12/02/2019] [Accepted: 02/18/2020] [Indexed: 12/15/2022]
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Liao N, Pang B, Jin H, Xu X, Yan L, Li H, Shao D, Shi J. Potential of lactic acid bacteria derived polysaccharides for the delivery and controlled release of oral probiotics. J Control Release 2020; 323:110-124. [DOI: 10.1016/j.jconrel.2020.04.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/12/2020] [Accepted: 04/13/2020] [Indexed: 01/21/2023]
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Mengi B, Ikeda S, Murayama D, Bochimoto H, Matsumoto S, Kitazawa H, Urashima T, Fukuda K. Factors affecting decreasing viscosity of the culture medium during the stationary growth phase of exopolysaccharide-producing Lactobacillus fermentum MTCC 25067. BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2020; 39:160-168. [PMID: 32775135 PMCID: PMC7392921 DOI: 10.12938/bmfh.2019-051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Accepted: 03/06/2020] [Indexed: 11/05/2022]
Abstract
Lactobacillus fermentum MTCC 25067 produces a hetero-exopolysaccharide (HePS) when cultured which forms supramolecular networks in the culture medium, increasing
the viscosity. In the present study, the viscosity of the bacterial culture reached its maximum at 48 hr of cultivation and then decreased during a stationary growth phase lasting
for up to 144 hr. The monosaccharide composition did not change during the stationary growth phase, whereas degradation of HePS molecules was noticeable, leading to partial
disintegration of their supramolecular networks. The viscosity values of the HePS purified from the culture and dissolved in a fresh medium indicated little contribution of medium
components to the viscosity. Absence of the apparent network structure of the HePS in the surrounding area of bacterial cells was observed during the late growth phase, supporting
the idea that the decreases in culture viscosity during the prolonged period of cultivation were caused mainly by reduced interactions between bacterial cells and the intact
supramolecular networks as a consequence of decreasing bacterial cell wall integrity and partial degradation of HePS molecules.
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Affiliation(s)
- Bharat Mengi
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Shinya Ikeda
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.,Current address: Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
| | - Daiki Murayama
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA
| | - Hiroki Bochimoto
- Health Care Administration Center, Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan.,Current address: Division of Aerospace Medicine, Department of Cell Physiology, The Jikei University School of Medicine, 3-25-8 Nishishinbashi, Minato-ku, Tokyo, Japan
| | - Shinpei Matsumoto
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai 984-0051, Japan
| | - Tadasu Urashima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
| | - Kenji Fukuda
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
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Naghmouchi K, Belguesmia Y, Bendali F, Spano G, Seal BS, Drider D. Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications. Crit Rev Food Sci Nutr 2019; 60:3387-3399. [PMID: 31729242 DOI: 10.1080/10408398.2019.1688250] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Lactic acid-producing bacteria are the most commonly used probiotics that play an important role in protecting the host against harmful microorganisms, strengthening the host immune system, improving feed digestibility, and reducing metabolic disorders. Lactobacillus fermentum (Lb. fermentum) is a Gram-positive bacterium belonging to Lactobacillus genus, and many reportedly to enhance the immunologic response as well as prevent community-acquired gastrointestinal and upper respiratory infections. Additionally, Lb. fermentum strains produce diverse and potent antimicrobial peptides, which can be applied as food preservative agents or as alternatives to antibiotics. Further functions attributed to probiotic Lb. fermentum strains are their abilities to decrease the level of blood stream cholesterol (as cholesterol-lowering agents) and to potentially help prevent alcoholic liver disease and colorectal cancer among humans. Finally, Lb. fermentum is a key microorganism in sourdough technology, contributing to flavor, texture, or health-promoting dough ingredients, and has recently been used to develop new foods stuffs such as fortified and functional foods with beneficial attributes for human health. Development of such new foodstuffs are currently taking important proportions of the food industry market. Furthermore, an increasing awareness of the consumers prompts the food-makers to implement alternative environmental friendly solutions in the production processes and/or suitable biological alternative to limit the use of antibiotics in feed and food. Here, we give an account on the application of Lb. fermentum strains in the biomedical and food preservation fields, with a focus on probiotic features such as bacteriocin production. We also summarize the use of Lb. fermentum as cell factories with the aim to improve the efficacy and health value of functional food.
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Affiliation(s)
- Karim Naghmouchi
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Al Baha University, Saudi Arabia.,Faculté des Sciences de Tunis, Université de Tunis El Manar, LR01ES05 Biochimie et Biotechnologie, Tunis, Tunisie
| | - Yanath Belguesmia
- Université Lille, INRA, ISA, Université d'Artois, Université Littoral Côte d'Opale, EA 7394-ICV Institut Charles Viollette, Lille, France
| | - Farida Bendali
- Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Giuseppe Spano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy
| | - Bruce S Seal
- Biology Program, Oregon State University Cascades, Bend, Oregon, USA
| | - Djamel Drider
- Université Lille, INRA, ISA, Université d'Artois, Université Littoral Côte d'Opale, EA 7394-ICV Institut Charles Viollette, Lille, France
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Abstract
Production of exopolysaccharides by lactic acid bacteria is a common phenomenon. Structural information of these widely diverse biopolymers is rendered by the monosaccharide composition, the anomeric configurations, the type of glycosidic linkages, the presence of repeating units and noncarbohydrate substituents, and finally the presentation of a chemical molecular structure or composite model. The detailed structural analysis of polysaccharides is a time-consuming pursuit, including the use of different techniques, such as chemical degradation methods (e.g., hydrolysis), separation methods (e.g., SEC-chromatography and HPLC/HPAEC), and identification methods (e.g., GLC-EIMS and 1H/13C NMR spectroscopy). In this chapter, some analytical methods are described and demonstrated for two different exopolysaccharides from lactic acid bacteria.
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Affiliation(s)
- Gerrit J Gerwig
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands.
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Ikeda S, Murayama D, Tsurumaki A, Sato S, Urashima T, Fukuda K. Rheological characteristics and supramolecular structure of the exopolysaccharide produced by Lactobacillus fermentum MTCC 25067. Carbohydr Polym 2019; 218:226-233. [PMID: 31221325 DOI: 10.1016/j.carbpol.2019.04.076] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/17/2019] [Accepted: 04/24/2019] [Indexed: 11/30/2022]
Abstract
Rheological properties and supramolecular structure of the exopolysaccharide (EPS) secreted by Lactobacillus fermentum MTCC 25067 were investigated. The critical concentration representing the lower-limit of the semi-dilute regime was estimated to be 0.71 g/L from the concentration dependence of zero-shear specific viscosity. The storage modulus (G') of a 20 g/L EPS solution was greater than the loss modulus (G″) at 0.1-25 Hz. Approximately linear increases in G' and G″ determined at a frequency of 1 Hz and a strain of 0.01 during cooling from 80 to 25 °C were an indication that the EPS did not undergo thermally-induced cooperative conformational transitions typical of gelling polysaccharides. Atomic force microscopy images revealed that EPS molecules were not completely dissociated into individual molecules in an aqueous solution but remained to form three-dimensional networks. The gel-like dynamic viscoelasticity of the 20 g/L EPS solution was thus attributed to the existence of supramolecular assemblies resulting from significant degrees of intermolecular association of the EPS in the solution.
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Affiliation(s)
- Shinya Ikeda
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA.
| | - Daiki Murayama
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA.
| | - Akane Tsurumaki
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Shoya Sato
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Tadasu Urashima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Kenji Fukuda
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
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Komba S, Tsuzuki W. Synthesis of the Branched Tetrasaccharide Repeating Unit ofLactobacillus fermentumTDS030603 and Its Regioisomer. ChemistrySelect 2017. [DOI: 10.1002/slct.201702028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Shiro Komba
- Food Component Analysis Unit; Food Research Institute, NARO, 2-1-12, Kannondai; Tsukuba, Ibaraki 305-8642 Japan
| | - Wakako Tsuzuki
- Food Component Analysis Unit; Food Research Institute, NARO, 2-1-12, Kannondai; Tsukuba, Ibaraki 305-8642 Japan
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Complete Genome Sequence of Lactobacillus fermentum MTCC 25067 (Formerly TDS030603), a Viscous Exopolysaccharide-Producing Strain Isolated from Indian Fermented Milk. GENOME ANNOUNCEMENTS 2017; 5:5/13/e00091-17. [PMID: 28360165 PMCID: PMC5374239 DOI: 10.1128/genomea.00091-17] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Lactobacillus fermentum MTCC 25067 (formerly TDS030603) is capable of producing a highly viscous slime exopolysaccharide. We report here the complete genome sequence of the strain, which was deciphered by using PacBio single-molecule real-time sequencing technology.
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Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. Food Res Int 2016; 90:259-267. [PMID: 29195880 DOI: 10.1016/j.foodres.2016.10.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Revised: 10/07/2016] [Accepted: 10/29/2016] [Indexed: 11/20/2022]
Abstract
Lactobacillus fermentum Lf2, an autochthonous strain isolated as a non starter culture in Cremoso cheese, produces high EPS levels (~1g/L) in optimized conditions (SDM broth, pH6.0, 30°C, 72h). Technological (texture profile and rheological analysis) and sensory properties of non-fat yogurts with 300 and 600mg EPS/L were studied at 3 and 25days after manufacture. Yogurts with different EPS concentrations showed higher hardness values than the control group at both periods of time, being the only significant difference that remained stable during time. The consistency index was also higher for the treated samples at both times evaluated, being significantly different for samples with 300mg/L of EPS extract, while the flow behavior index was lower for EPS-added yogurts. The thixotropic index was lower (P<0.05) for samples with the highest EPS extract concentration at the end of the storage time. Regarding the sensory analysis, those yogurts with 600mg/L of EPS extract presented the highest values of consistency at 3days of storage. No considerable differences for defects (milk powder, acid, bitter and cooked milk flavors) were perceived between treated and control samples at both times evaluated. Syneresis was also studied and samples with 600mg/L of EPS extract presented the lowest syneresis values at 25days of storage, which considerably decreased with the time of storage. In conclusion, the EPS from L. fermentum Lf2, used as an additive, provided yogurt with creamy consistency and increased hardness, without the presence of unwanted defects and improving the water holding capacity of the product. All the analysis done showed the potential of this extract to be used as a technofunctional natural ingredient, and it should be considered its positive impact on health, according to previous studies.
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Characterization and Expression Analysis of the Exopolysaccharide Gene Cluster inLactobacillus fermentumTDS030603. Biosci Biotechnol Biochem 2014; 73:2656-64. [DOI: 10.1271/bbb.90502] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Shi T, Aryantini NPD, Uchida K, Urashima T, Fukuda K. Enhancement of Exopolysaccharide Production of Lactobacillus fermentum TDS030603 by Modifying Culture Conditions. BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2014; 33:85-90. [PMID: 25003022 PMCID: PMC4081186 DOI: 10.12938/bmfh.33.85] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Accepted: 11/12/2013] [Indexed: 11/05/2022]
Abstract
To optimize culture conditions that enhance production of a highly viscous exopolysaccharide of Lactobacillus fermentum TDS030603, a chemically defined medium was examined. The best yield was found to be 199 ± 23 mg/l when 48-hr cultivation was microaerobically performed at 30°C in the chemically defined medium supplemented with 5% glucose and 1% ammonium citrate without pH control. In response to the optimized exopolysaccharide production, the mRNA expression levels of epsB, epsE, and epsG elevated significantly. Our results indicated that the optimal C/N ratio and/or microaerobic condition can alter the expression levels of several exopolysaccharide biosynthesis-related genes promoting the exopolysaccharide production yield.
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Affiliation(s)
- Tala Shi
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Ni Putu Desy Aryantini
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Kenji Uchida
- Research Center, Yotsuba Milk Products Co., Ltd., 465-1 Wako, Kitahiroshima, Hokkaido 061-1264, Japan
| | - Tadasu Urashima
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Kenji Fukuda
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada-cho, Obihiro, Hokkaido 080-8555, Japan
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Gerwig GJ, Dobruchowska JM, Shi T, Urashima T, Fukuda K, Kamerling JP. Structure determination of the exopolysaccharide of Lactobacillus fermentum TDS030603—A revision. Carbohydr Res 2013; 378:84-90. [DOI: 10.1016/j.carres.2013.04.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 04/17/2013] [Accepted: 04/18/2013] [Indexed: 11/28/2022]
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Fukuda K, Shi T, Nagami K, Leo F, Nakamura T, Yasuda K, Senda A, Motoshima H, Urashima T. Effects of carbohydrate source on physicochemical properties of the exopolysaccharide produced by Lactobacillus fermentum TDS030603 in a chemically defined medium. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.10.037] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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