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dc.contributor.author
Degeest, Bart  
dc.contributor.author
Mozzi, Fernanda Beatriz  
dc.contributor.author
De Vuyst, Luc  
dc.date.available
2018-08-29T19:48:59Z  
dc.date.issued
2002-12-15  
dc.identifier.citation
Degeest, Bart; Mozzi, Fernanda Beatriz; De Vuyst, Luc; Effect of medium composition and temperature and pH changes on exopolysaccharide yields and stability during Streptococcus thermophilus LY03 fermentations; Elsevier Science; International Journal of Food Microbiology; 79; 3; 15-12-2002; 161-174  
dc.identifier.issn
0168-1605  
dc.identifier.uri
http://hdl.handle.net/11336/57561  
dc.description.abstract
To increase the exopolysaccharide (EPS) yields from Streptococcus thermophilus LY03 and to unravel the nature of the EPS degradation process, fermentation experiments were carried out with this strain in a customized MRS medium, using different additional carbohydrates or amino acids possibly related to growth and EPS production. No significant increase of the EPS yields or activities of the enzymes α-phosphoglucomutase, UDP-glucose pyrophosphorylase and UDP-galactose 4-epimerase that are correlated with EPS production, or of the activity of dTDP-glucose pyrophosphorylase involved in the rhamnose synthetic branch of EPS biosynthesis, was observed. The EPS monomer composition remained unchanged for all experiments. Fermentations with a sudden temperature increase or lowered pH were carried out as well to try to avoid EPS degradation upon prolonged fermentation. It was demonstrated that EPS degradation took place enzymatically. Incubations of purified high-molecular-mass EPS with cell-free culture supernatant or cell extracts showed its degradation by enzymes with an endo-activity. This glycohydrolytic activity probably encompasses several enzymes having a molecular mass lower than 50,000 and 10,000 Da, and seems to be rather stable at high temperature and low pH. These results contribute to a better understanding of the physiological and chemical factors influencing EPS production and degradation.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Eps Biosynthesis  
dc.subject
Eps Degradation  
dc.subject
Exopolysaccharide  
dc.subject
S. Thermophilus  
dc.subject.classification
Biología Celular, Microbiología  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of medium composition and temperature and pH changes on exopolysaccharide yields and stability during Streptococcus thermophilus LY03 fermentations  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-07-23T18:11:53Z  
dc.identifier.eissn
1879-3460  
dc.journal.volume
79  
dc.journal.number
3  
dc.journal.pagination
161-174  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Degeest, Bart. Vrije Universiteit Brussel; Bélgica  
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Vrije Universiteit Brussel; Bélgica  
dc.description.fil
Fil: De Vuyst, Luc. Vrije Universiteit Brussel; Bélgica  
dc.journal.title
International Journal of Food Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/S0168-1605(02)00116-2  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160502001162