A Novel Phosphopolysaccharide from Slime-Forming Lactococcus lactis subspecies cremoris SBT 0495

Hajime Nakajima, Shuuji Toyoda, Takahiro Toba, Takatoshi Itoh, Takao Mukai, Haruki Kitazawa, Susumu Adachi

Research output: Contribution to journalArticlepeer-review

65 Citations (Scopus)

Abstract

Slime-forming Lactococcus lactis ssp. cremoris SBT 0495 was isolated from starter culture of Finnish fermented milk “Viili”. The slime material, which was obtained (yield of 500 mg/L) from culture supernatant in whey permeate medium, contained 42% carbohydrate and 21% protein. Separation of polysaccharide and protein by anion-exchange chromatography was insufficient. Preparative SDS-PAGE was more effective. The purified polysaccharide (150 mg/L culture broth) contained less than .5% protein. It consisted of carbohydrate and phosphorus in a molar ratio of 5.2:1. Rhamnose, glucose, and galactose were found in a molar ratio of 1:1.45:1.75. Sialic acid, hexosamine, and uronic acid were not detected. Apparent molecular weight was estimated to be 1.7 × 106 by gel permeation chromatography. Thus, we concluded that the main component in the slime was a novel phosphopolysaccharide (phosphorus-containing polysaccharide).

Original languageEnglish
Pages (from-to)1472-1477
Number of pages6
JournalJournal of Dairy Science
Volume73
Issue number6
DOIs
Publication statusPublished - 1990

Keywords

  • Lactococcus lactis ssp. cremoris
  • Viili
  • phosphopolysaccharide

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

Fingerprint Dive into the research topics of 'A Novel Phosphopolysaccharide from Slime-Forming Lactococcus lactis subspecies cremoris SBT 0495'. Together they form a unique fingerprint.

Cite this