Structure and properties of the exopolysaccharide produced by Streptococcus macedonicus Sc136
Vincent, Sébastien J.F. ; Faber, Elisabeth J. ; Neeser, Jean-Richard ; Stingele, Francesca ; Kamerling, Johannis P.
In: Glycobiology, 2001, vol. 11, no. 2, p. 131-139
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- Streptococcus macedonicus is a Gram positive lactic acid bacterium that is part of the starter flora present in Greek sheep and goat cheeses. The S. macedonicus Sc136 strain produces a high-molecular-mass, highly texturizing exopolysaccharide composed of d-glucose, d-galactose, and N-acetyl-d-glucosamine in the molar ratio of 3:2:1. The structure of the exopolysaccharide produced by S. macedonicus Sc136 was determined by chemical analysis, mass spectrometry, and nuclear magnetic resonance spectroscopy. The repeating unit was shown to be: The polysaccharide sidechain β-d-Galf-(1→6)-β-d-Glcp-(1→6)-β-d-GlcpNAc is a key factor in the highly texturizing properties of the S.macedonicus Sc136 exopolysaccharide. Finally, the trisaccharide sequence β-d-GlcpNAc-(1→3)-β-d-Galp-(1→4)-β-d-Glcp corresponds to the internal backbone of the lacto-N-tetraose and lacto-N-neotetraose units, which serve as a structural basis for the large majority of human milk oligosaccharides, an additional property offering an important potential for the development of improved infant nutrition products