Exploitation of the metabolic capabilities of the genus Sphingomonas could provide important commercial benefits to biotechnology. Recent advances have demonstrated that these organisms have unique abilities to degrade refractory contaminants, to serve as bacterial antagonists to phytopathogenic fungi, and to secrete the highly useful gellan exopolysaccharides. Unfortunately, Sphingomonas are a...

A sporeforming gram-positive aerobic bacterium was isolated from soil and shown to secrete an endoglycanase that cleaves the tetrasaccharide backbone structure of specific members within the gellan family of related bacterial exopolysaccharides. We refer to these polysaccharides as sphingans. The structures of the sphingans differ by the type and position of side groups that are attached to the...

We propose that the rheological properties of background fluid play an important role in the interaction of microorganisms with the flow field. The viscoelastic-induced migration of microorganisms in a vortical flow leads to the emergence of a limit cycle. The shape and formation rate of patterns depend on motility, vorticity strength, and rheological properties of the background fluid. Given t...

Two Leuconostoc mesenteroides strains NCDC 744 and NCDC 745 were evaluated for exopolysaccharides (EPS) production in whey and MRS medium. Paneer whey medium supplemented with 10% sucrose, 0.1 % yeast extract and 0.1 % K2HPO4 was found to be proferred medium for EPS production. Among two strains L. mesenteroides NCDC 744 produced significantly higher EPS (12.7 ± 0.24 gm/L) as compared to NCDC 7...

Environmental signals trigger changes in the bacterial cell surface, including changes in exopolysaccharides and proteinaceous appendages that ultimately favour bacterial persistence and proliferation. Such adaptations are regulated in diverse bacteria by proteins with GGDEF and EAL domains. These proteins are predicted to regulate cell surface adhesiveness by controlling the level of a second ...

Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of functional food. Currently, most of the commercialized probiotics are limited to a few strains of the genera Bifidobacteria, Lactobacillus and Streptococcus, most of which produce exopolysaccharides (EPS). This suggests that the beneficial properties of these microorganisms may be related to the biologic...