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<p>Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) contribute to the texture of fermented foods and offer potential health benefits. In this study, a ropy <i>Lactiplantibacillus plantarum</i> strain, KY5-ES5, was isolated from <i>shibazuke</i>, Japanese traditional fermented pickles. The strain exhibited significantly higher viscosity in synthetic medium compared to the non-ropy type strain <i>L. plantarum</i> JCM1149<sup>T</sup>. EPS extracted from KY5-ES5 contained glucose, galactose, and glycerol, a composition not previously reported. Structural analysis using NMR spectroscopy revealed a complex and heterogeneous polysaccharide structure with multiple glycosidic linkages, including α-1,4,&#xa0;α-1,6, β-1,3, and&#xa0;β-1,4&#xa0;bonds. Glycerol residues possibly randomly modify the sugar residues as a 2-glycerol phosphate rather than being part of the main sugar chain. These findings highlight the unique composition and structural complexity of KY5-ES5 EPS, expanding the understanding of LAB-derived polysaccharides. The potential functional properties of this novel EPS, particularly its role in food texture modification and human health, warrant further investigation.</p>

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A novel glycerol-containing exopolysaccharide from the ropy strain Lactiplantibacillus plantarum KY5-ES5 and its impact on medium viscosity

  • 期刊论文

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  • 发表日期：

    2025年12月12日

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  • Kazunori Sawada,
  • Takuji Yamada

摘要

Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) contribute to the texture of fermented foods and offer potential health benefits. In this study, a ropy Lactiplantibacillus plantarum strain, KY5-ES5, was isolated from shibazuke, Japanese traditional fermented pickles. The strain exhibited significantly higher viscosity in synthetic medium compared to the non-ropy type strain L. plantarum JCM1149T. EPS extracted from KY5-ES5 contained glucose, galactose, and glycerol, a composition not previously reported. Structural analysis using NMR spectroscopy revealed a complex and heterogeneous polysaccharide structure with multiple glycosidic linkages, including α-1,4, α-1,6, β-1,3, and β-1,4 bonds. Glycerol residues possibly randomly modify the sugar residues as a 2-glycerol phosphate rather than being part of the main sugar chain. These findings highlight the unique composition and structural complexity of KY5-ES5 EPS, expanding the understanding of LAB-derived polysaccharides. The potential functional properties of this novel EPS, particularly its role in food texture modification and human health, warrant further investigation.