Structural characterisation and enzymic modification of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris B39 Original Research Article

Lactococcus lactis subsp. cremoris B39 grown on whey permeate produced an exopolysaccharide containing l-Rha, d-Gal and d-Glc in a molar ratio of 2:3:2. The polysaccharide was modified using an enzyme preparation from Aspergillus aculeatus, resulting in the release of Gal and a polymer with approximately the same hydrodynamic volume as the native polysaccharide. Linkage analysis and 1H NMR studies of both the native and modified exopolysaccharides elucidated that terminally linked Gal was released during modification and that the chemical structure of the branches within the repeating units is: β-d-Galp-(1→4)-β-d-Glcp-(1→. 2D NMR experiments (both <