ArticleCurrent microbiology2018
Influence of Different Sugars and Initial pH on β-Glucan Formation by Lactobacillus brevis TMW 1.2112.
Article in Current microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 16 citations in OpenAlex.
- Flow field-flow fractionation coupled with multidetector: A robust approach for the separation and characterization of resistant starch.Food chemistry: X · 2024Review
- Improvement of the Lyophilization Survival Rate ofFoods (Basel, Switzerland) · 2022Article
- Characterisation of recombinant GH 3 β-glucosidase from β-glucan producing Levilactobacillus brevis TMW 1.2112.Antonie van Leeuwenhoek · 2022Article
- Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation inInternational journal of molecular sciences · 2022Article
- β-Glucan Production byFoods (Basel, Switzerland) · 2021Article
- Vaginal microbiota and the potential of Lactobacillus derivatives in maintaining vaginal health.Microbial cell factories · 2020Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
We wanted to identify key factors influencing the extent of β-glucan production by Lactobacillus brevis TMW 1.2112, which has been isolated from viscous, spoiled beer and which could contribute to viscosity increases of spoiled beverages via exopolysaccharide (EPS) production. In this way, we analyzed the influence of different initial pH values and carbohydrate sources on growth of and slime/β-glucan formation by this strain. In a screening of 48 carbohydrates, 14 fermentable sugars which enabled growth were identified. These sugars were further investigated regarding their EPS formation-promoting properties. The hexose-based mono- and di-saccharides enabled slime formation, while all pentoses failed to cause any thickening effect. The strongest slime formation was observed upon growth on D-maltose, the weakest on D-fructose. A lower initial pH (4.3) caused significant higher viscosities than an initially higher one (pH 6.2). This effect was independent from the carbohydrate supplied. Although the thickening of nutrient media by L. brevis TMW 1.2112 strongly depended on the initial pH and the available carbon source, all isolated polysaccharides were exclusively composed of glucose moieties and exhibited highly similar elution profiles after separation via asymmetric flow field-flow fractionation independently of the provided carbon source. Our results suggest that the extent of β-glucan/slime formation by special L. brevis strains isolated from the brewery environment is strongly influenced by the initial pH and the availability of certain EPS formation-promoting sugars with maltose being the most favored carbohydrate for the regulated and directive biosynthesis of capsular β-glucan.
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Registered trials
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