Isolation and characterization of a new extracellular polysaccharide from an Acetobacter species |
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| Authors: | C.A. MacCormick J.E. Harris A.J. Jay M.J. Ridout I.J. Colquhoun V.J. Morris |
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| Affiliation: | Institute of Food Research, Norwich Research Park, Colney, Norwich, UK |
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| Abstract: | An expolysaccharide (EPS)-producing strain of the genus Acetobacter (named IFR 101) was isolated from a commercial vinegar acidifier. IFR 101 can be grown over the pH range 3.0–8.0 and the temperature range 12–35°C, and is ethanol-tolerant to 10% v/v. Neutral sugar analysis of the purified EPS indicates the presence of the sugars mannose, galactose and glucose. Methylation studies and NMR data suggest that the EPS may either be a complex branched polysaccharide or a mixture of simpler linear and branched structures. Aqueous preparations of IFR 101 exhibit reversible shear-thinning behaviour. |
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