Structural analysis by C-13-nuclear magnetic resonance spectroscopy of glucans elaborated by gum-producing bacteria isolated from palm wine

The linkages of the glucans produced by palm wine bacteria in sterile palm sap and in sucrose broth were determined using C-13 nmr spectroscopy. The g lucose units appeared to be linked alpha(-1-6) in the main chain. Therefore , the glucans are likely to be dextrans, There were branch linkages, and th ese differed between the genera of lactic acid bacteria (LAB) and even with in one genus. However, branching by alpha(-1-3) was a feature common to all the dextrans of the three organisms employed. The dextran of Leuconostoc d extranicum appeared to branch mainly by alpha (1-3) linkages with minor alp ha (1-4) ones; that of Leconostoc mesenteroides, mainly by alpha(-1-2) and that of the Lactobacillus spp, by only alpha (1-3) linkages. The organisms were found to elaborate more highly branched dextrans in sucrose broth than in palm sap probably due to nutrient differences, but the branch linkage t ypes remained the same. The degree of branching did not appear to affect th e viscosity. It was concluded that gums produced by palm wine glucan-produc ers were dextrans and that these different dextran-producing bacteria, in p alm wine, each produced its own peculiar type of dextran in the beverage. ( C) 2001 Elsevier Science Ltd. All rights reserved.