A newly discovered exopolysaccharide from Japanese pickles adds viscosity and smoothness to food products

https://www.nature.com/articles/s41598-025-29706-8

https://sj.jst.go.jp/news/202603/n0310-01k.html

Shibazuke are traditional fermented pickles made from eggplants often consumed in Kyoto, Japan. Researchers have isolated from these pickles a ropy Lactiplantibacillus plantarum strain, KY5-ES5. The strain exhibited significantly higher viscosity in synthetic medium compared to the non-ropy type strain L. plantarum JCM1149T. EPS extracted from KY5-ES5 contained glucose, galactose, and glycerol, a composition not previously reported. Structural analysis using NMR spectroscopy revealed a complex and heterogeneous polysaccharide structure with multiple glycosidic linkages, including α-1,4, α-1,6, β-1,3, and β-1,4 bonds. Glycerol residues possibly randomly modify the sugar residues as a 2-glycerol phosphate rather than being part of the main sugar chain.

The newly identified EPS can naturally improve the texture of plant-based yogurts and fermented beverages, leading to improved quality in fermented foods. Because it can add viscosity and smoothness without using chemical additives, it could also contribute to the development of clean label foods.

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