Exopolysaccharide from psychrotrophic Arctic glacier soil bacterium Flavobacterium sp. ASB 3-3 and its potential applications
Cited 9 time in
- Exopolysaccharide from psychrotrophic Arctic glacier soil bacterium Flavobacterium sp. ASB 3-3 and its potential applications
- Sathiyanarayanan, Ganesan
Bhatia, Shashi Kant
Seo, Hyung Min
Jung, Ji Young
Lee, Yoo Kyung
- Exopolysaccharide; Flavobacterium; Arctic glacier soil
- Issue Date
- Sathiyanarayanan, Ganesan, et al. 2015. "Exopolysaccharide from psychrotrophic Arctic glacier soil bacterium Flavobacterium sp. ASB 3-3 and its potential applications". RSC ADVANCES, 5(103): 84492-84502.
- A novel exopolysaccharide (EPS) producing psychrotrophic bacterium Flavobacterium sp. ASB 3-3 was isolated from Arctic glacier soil and identified. The optimum fermentation conditions for EPS production were an initial medium pH of 7.2 and an initial inoculum size of 5% (v/v). The maximum yield of EPS (7.25 ± 0.26 g L-1) was obtained after cultivation at 25 °C for 120 h with glycerol as the sole carbon source. The EPS was purified and its structural characteristics were analyzed by 1H and 13C NMR. The predominant repeating units of this EPS are (α, β) D-glucose and D-galactose and it is different from the structure of EPSs produced by other Arctic and Antarctic bacteria, which have mannose units. In addition, EPS has demonstrated a comparable emulsifying property than SDS and flocculating properties with kaolinite, suggesting their potential applications in various industries. The EPS also significantly improved the tolerance of Flavobacterium sp. and Escherichia coli from freeze？thaw cycles, suggesting that it might be used to survive in polar regions and it can have possible usage as microbial cryoprotectants.
- Files in This Item
- Can archive pre-print and post-print or publisher's version/PDF
Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Can archive pre-print (ie pre-refereeing)
Archiving not formally supported
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.