Characterization of a dextran produced by Leuconostoc pseudomesenteroides XG5 from homemade wine

Abstract

A water-souble exopolysaccharide (EPS) produced by Leuconostoc pseudomesenteroides XG5 from homemade wine was investigated. The EPS yield of 35.5g/L was achieved at 30°C for 48h in De Man-Rogosa-Sharpe (MRS) medium containing 12.5% sucrose. The EPS was a dextran composed exclusively of glucose and the molecular weight was 2.6×106Da. Fourier transform infrared spectra and nuclear magnetic resonance spectra revealed that the EPS was a dextran containing D-glucose residues in a linear chain with consecutive α-(1→6) linkages. Scanning electron microscopy of the EPS appeared a highly branched and porous structure. Rheological studies showed that the EPS had higher viscosity in 0.1M KCl solution, at lower temperature, or at acidic pH. Thermal gravimetric analysis and differential scanning calorimetric indicated that the EPS had excellent thermal stability with a degradation temperature of 313.80°C and melting point at 274.14°C. Water solubility index and water holding capacity of XG5 dextran were 90.2% and 412% respectively. The results suggest that L. pseudomesenteroides XG5 might be widely used in the production of linear dextran which has potential to serve as natural agent applied in food and other fields.