Characterization of the polysaccharides from aLactobacillus brevis and from sugary kefir grains |
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| Authors: | M Pidoux J M Brillouet B Quemener |
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| Institution: | (1) Laboratoire de Génie Alimentaire, ENITIAA, Chemin de la Géraudière, 44072 Nantes Cedex, France;(2) Laboratoire des polymères, INRA, Place Viala, 34060 Montpellier Cedex, France;(3) Laboratoire de biochimie des glucides, INRA, Chemin de la Géraudière, 44072 Cedex, France |
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| Abstract: | Summary The gel-forming polysaccharide of the sugary kefir grains (11.5% of dry matter) or one taken from aLactobacillus brevis culture were identified as dextrans with some 1)-Gp-(3 links in the main chain, with a ratio (branched/total units) of 0.19 and 0.14 respectively, instead of 0.07 for the non-gelling polysaccharide. |
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