Summary
The gel-forming polysaccharide of the sugary kefir grains (11.5% of dry matter) or one taken from aLactobacillus brevis culture were identified as dextrans with some 1)-Gp-(3 links in the main chain, with a ratio (branched/total units) of 0.19 and 0.14 respectively, instead of 0.07 for the non-gelling polysaccharide.
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Pidoux, M., Brillouet, J.M. & Quemener, B. Characterization of the polysaccharides from aLactobacillus brevis and from sugary kefir grains. Biotechnol Lett 10, 415–420 (1988). https://doi.org/10.1007/BF01087442
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DOI: https://doi.org/10.1007/BF01087442