S. thermophilus is traditionally used in dairy food products, such as
yogurt and cheese. S. thermophilus has been reported to produce
various types of EPS with different monomer compositions (14–16).
The structure–function relationship of these EPSs has been partially
elucidated (17). However, to the best of our knowledge, no HA
production by S. thermophilus has been reported yet.
Several approaches have been studied to realize HA production by
safe bacteria. Here, we attempted to isolate nonpathogenic LAB, S.
thermophilus that produces a useful EPS with a high HA content, using
a HA binding protein (HABP) method (18,19) for the medical, cosmetic
and food applications. Moreover, the structural determination of a
high-molecular-mass fraction of EPS was performed by gel permeation
chromatography (GPC), high-performance liquid chromatography
(HPLC) and nuclear magnetic resonance (NMR) spectroscopy.
S. thermophilus is traditionally used in dairy food products, such asyogurt and cheese. S. thermophilus has been reported to producevarious types of EPS with different monomer compositions (14–16).The structure–function relationship of these EPSs has been partiallyelucidated (17). However, to the best of our knowledge, no HAproduction by S. thermophilus has been reported yet.Several approaches have been studied to realize HA production bysafe bacteria. Here, we attempted to isolate nonpathogenic LAB, S.thermophilus that produces a useful EPS with a high HA content, usinga HA binding protein (HABP) method (18,19) for the medical, cosmeticand food applications. Moreover, the structural determination of ahigh-molecular-mass fraction of EPS was performed by gel permeationchromatography (GPC), high-performance liquid chromatography(HPLC) and nuclear magnetic resonance (NMR) spectroscopy.
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