Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media

Bacterial exopolysaccharides (EPSs) share their compositional and structural features with plant dietary fibers. Therefore, analysis of bacterial EPSs produced during fermentation of fruit or vegetables interferes with that of plant fibers. To get rid of this effect, bacteria were grown on a solid m...

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Main Authors: Marie Guérin, Cyrielle Garcia, Christine Robert-Da Silva, Joël Couprie, Fabienne Remize
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
Online Access:https://www.mdpi.com/2311-5637/9/7/657
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author Marie Guérin
Cyrielle Garcia
Christine Robert-Da Silva
Joël Couprie
Fabienne Remize
author_facet Marie Guérin
Cyrielle Garcia
Christine Robert-Da Silva
Joël Couprie
Fabienne Remize
author_sort Marie Guérin
collection DOAJ
description Bacterial exopolysaccharides (EPSs) share their compositional and structural features with plant dietary fibers. Therefore, analysis of bacterial EPSs produced during fermentation of fruit or vegetables interferes with that of plant fibers. To get rid of this effect, bacteria were grown on a solid medium containing fruit juice or <i>purée</i> and EPSs were recovered in a quantitative dependent manner and were quantified with the phenol-sulfuric acid colorimetric method. The protocol was assayed both on MRS medium and fruit-based media, with three bacterial strains from two species, <i>Leuconostoc pseudomesenteroides</i> 56 and <i>Weissella cibaria</i> 21 and 64. With that method, differences in EPS production levels were shown according to the strain and cultivation conditions, such as sucrose content and pH. Complementary analysis with NMR indicated that glucose and sucrose were partly recovered with EPSs, pointing out the requirement for a further purification step. It also showed that EPSs’ ramified structure differed according to the strain and the fruit used in the medium. This method for EPS recovery is helpful to select strains and to pilot EPS production during lactic fermentation of fruit or vegetable foods.
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spelling doaj.art-c931a0e2f4d6404cb6fb17a94a136f9f2023-11-18T19:16:33ZengMDPI AGFermentation2311-56372023-07-019765710.3390/fermentation9070657Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid MediaMarie Guérin0Cyrielle Garcia1Christine Robert-Da Silva2Joël Couprie3Fabienne Remize4QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Institut Agro Montpellier, Université Avignon, F-97410 Saint-Pierre, FranceQualiSud, Université de La Réunion, CIRAD, Université Montpellier, Institut Agro Montpellier, Université Avignon, F-97410 Saint-Pierre, FranceDiabète Athérothrombose Thérapies Réunion Océan Indien (DéTROI), Inserm, UMR 1188, Université de La Réunion, F-97490 Saint Denis, FranceDiabète Athérothrombose Thérapies Réunion Océan Indien (DéTROI), Inserm, UMR 1188, Université de La Réunion, F-97490 Saint Denis, FranceSPO, Université de Montpellier, Université de La Réunion, INRAE, Institut Agro Montpellier, F-34398 Montpellier, FranceBacterial exopolysaccharides (EPSs) share their compositional and structural features with plant dietary fibers. Therefore, analysis of bacterial EPSs produced during fermentation of fruit or vegetables interferes with that of plant fibers. To get rid of this effect, bacteria were grown on a solid medium containing fruit juice or <i>purée</i> and EPSs were recovered in a quantitative dependent manner and were quantified with the phenol-sulfuric acid colorimetric method. The protocol was assayed both on MRS medium and fruit-based media, with three bacterial strains from two species, <i>Leuconostoc pseudomesenteroides</i> 56 and <i>Weissella cibaria</i> 21 and 64. With that method, differences in EPS production levels were shown according to the strain and cultivation conditions, such as sucrose content and pH. Complementary analysis with NMR indicated that glucose and sucrose were partly recovered with EPSs, pointing out the requirement for a further purification step. It also showed that EPSs’ ramified structure differed according to the strain and the fruit used in the medium. This method for EPS recovery is helpful to select strains and to pilot EPS production during lactic fermentation of fruit or vegetable foods.https://www.mdpi.com/2311-5637/9/7/657pineapplemangopapaya<i>Weissella</i><i>Leuconostoc</i>homopolysaccharide
spellingShingle Marie Guérin
Cyrielle Garcia
Christine Robert-Da Silva
Joël Couprie
Fabienne Remize
Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
Fermentation
pineapple
mango
papaya
<i>Weissella</i>
<i>Leuconostoc</i>
homopolysaccharide
title Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
title_full Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
title_fullStr Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
title_full_unstemmed Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
title_short Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
title_sort characterization of bacterial exopolysaccharides produced from different fruit based solid media
topic pineapple
mango
papaya
<i>Weissella</i>
<i>Leuconostoc</i>
homopolysaccharide
url https://www.mdpi.com/2311-5637/9/7/657
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AT joelcouprie characterizationofbacterialexopolysaccharidesproducedfromdifferentfruitbasedsolidmedia
AT fabienneremize characterizationofbacterialexopolysaccharidesproducedfromdifferentfruitbasedsolidmedia