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Applied and Environmental Microbiology, February 2003, p. 945-952, Vol. 69, No. 2
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.2.945-952.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

Markus Tieking, Maher Korakli, Matthias A. Ehrmann, Michael G. Gänzle,* and Rudi F. Vogel

Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85350 Freising, Germany

Received 1 April 2002/ Accepted 1 November 2002

EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four strains produced glucan. It was remarkable that formation of glucan and fructan was most frequently found in intestinal isolates and strains of the species Lactobacillus reuteri, Lactobacillus pontis, and Lactobacillus frumenti from type II sourdoughs. By the use of PCR primers derived from conserved amino acid sequences of bacterial levansucrase genes, it was shown that 6 of the 15 fructan-producing lactobacilli and none of 20 glucan producers or EPS-negative strains carried a levansucrase gene. In sourdough fermentations, it was determined whether those strains producing EPS in MRS medium modified as described by Stolz et al. (37) and containing 100 g of sucrose liter-1 as the sole source of carbon also produce the same EPS from sucrose during sourdough fermentation in the presence of 12% sucrose. For all six EPS-producing strains evaluated in sourdough fermentations, in situ production of EPS at levels ranging from 0.5 to 2 g/kg of flour was demonstrated. Production of EPS from sucrose is a metabolic activity that is widespread among sourdough lactic acid bacteria. Thus, the use of these organisms in bread production may allow the replacement of additives.

* Corresponding author. Mailing address: Lehrstuhl für Technische Mikrobiologie, TU München, Weihenstephaner Steig 16, 85350 Freising, Germany. Phone: 49 8161 71 3959. Fax: 49 8161 71 3327. E-mail: michael.gaenzle{at}wzw.tum.de.

Applied and Environmental Microbiology, February 2003, p. 945-952, Vol. 69, No. 2
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.2.945-952.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



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