A novel glycerol-containing exopolysaccharide from the ropy strain Lactiplantibacillus plantarum KY5-ES5 and its impact on medium viscosity

Le résumé fourni par la source

Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) contribute to the texture of fermented foods and offer potential health benefits. In this study, a ropy Lactiplantibacillus plantarum strain, KY5-ES5, was isolated from shibazuke , Japanese traditional fermented pickles. The strain exhibited significantly higher viscosity in synthetic medium compared to the non-ropy type strain L. plantarum JCM1149 T . EPS extracted from KY5-ES5 contained glucose, galactose, and glycerol, a composition not previously reported. Structural analysis using NMR spectroscopy revealed a complex and heterogeneous polysaccharide structure with multiple glycosidic linkages, including α-1,4, α-1,6, β-1,3, and β-1,4 bonds. Glycerol residues possibly randomly modify the sugar residues as a 2-glycerol phosphate rather than being part of the main sugar chain. These findings highlight the unique composition and structural complexity of KY5-ES5 EPS, expanding the understanding of LAB-derived polysaccharides. The potential functional properties of this novel EPS, particularly its role in food texture modification and human health, warrant further investigation.

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