EPS-forming species and their origins

Organism and TMW no.EPS formedaOrigin (reference)PCR product with Lev primer
L. sanfranciscensis 1.392cFructanStrain D1 (LTH2590); sourdough (1)800 bp
L. sanfranciscensis 1.53FructanDSM 20451, sourdough (16)800 and 700 bp
L. sanfranciscensis 1.54cFructanLTH1729, sourdough (2)No
L. sanfranciscensis 1.896FructanSourdough800 bp
L. sanfranciscensis 1.953FructanSourdough800 bp
L. sanfranciscensis 1.1149UnknowndSourdoughNo
L. frumenti 1.103FructanSourdough800 bp
L. frumenti 1.660FructanSourdough (29)No
L. frumenti 1.665FructanSourdough (29)No
L. frumenti 1.666FructanDSM 13145T; sourdough (29, 30, 31)No
L. frumenti 1.669FructanSourdough (29)800 bp
L. pontis 1.1115FructanSourdoughNo
L. pontis 1.675FructanSourdough (29)No
L. pontis 1.682UnknownSourdough (29)No
L. panis 1.649FructanDSMZ 6036; sourdough (47)No
L. reuteri 1.693FructanbDSMZ 20016; intestinal isolateNo
L. reuteri 1.977GlucanDuck colon (21)No
L. reuteri 1.106GlucanSourdoughNo
L. reuteri 1.109UnknownSourdoughNo
Lactobacillus sp. strain 1.624GlucanSourdoughNo
W. confusa 1.617GlucanSourdoughNo
W. confusa 1.934FructanSourdoughNo
  • a EPS formation was determined in four independent experiments, and the monomer compositions of EPS were determined in two independent experiments.

  • b The amount of fructan produced by L. reuteri TMW 1.693 was significantly lower than those of the other fructan-forming strains.

  • c Fructan formation by strains TMW 1.392 (LTH2590) and TMW1.54 (LTH1729) was previously described (8, 17).

  • d Unknown composition of EPS because of the small amounts of polysaccharides formed and/or incomplete hydrolysis of the polysaccharides.