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Isolation of exopolysaccharide‐producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides |
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| Authors: | Zhina Chen Junling Shi Xijuan Yang Yang Liu Bo Nan Zhongfu Wang |
| Affiliation: | 1. College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China;2. Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi Province, China;3. Tibetan Plateau Laboratory of Agric‐Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai Province, China;4. Educational Ministry Key Laboratory of Resource Biology and Biotechnology in Western China, Life Science College, Northwest University, Xi'an, China |
| Abstract: | Fifteen organisms were isolated from Tibetan kefir. Six of them were exopolysaccharide (EPS)‐producing strains cultured in skim milk medium, which included two yeasts (Kazachstania unispora), one acetic acid bacterium (Acetobacter okinawensis) and three lactic acid bacteria (Leuconostoc pseudomesenteroides). The protein oxidative damage protection assay revealed that preincubation of exopolysaccharides (EPSs) could restore the levels of protein oxidation in a dose‐dependent manner. The SEM images indicated that there were great differences in the microstructures and surface morphologies among the EPSs. The GC analysis of the EPSs showed that all of the EPSs were composed of more than one kind of monosaccharide. |
| Keywords: | Tibetan kefir Screening Exopolysaccharide Characterisation Protection of oxidative protein damage |