Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production
Marco Montemurro, Michela Verni, Francesca Fanelli, Y. Wang, Henry N. Maina, Andrea Torreggiani, Emmi Lamminaho, Rossana Coda, Vincenzina Fusco, Carlo Giuseppe Rizzello
Abstract
• Periweissella beninensis is a new species with probiotic potential. • P. beninensis exopolisaccharide was characterized at molecular level for the first time. • The dextran was found to have a distinctive high degree of branching. • Its role as starter in cereals and legumes fermentation was evaluated. • In a plant-based yogurt alternative a substantial viscosity increase was observed. Periweissella beninensis LMG 25373 T , belonging to the recently established Periweissella genus, exhibits unique motility and high adhesion capabilities, indicating significant probiotic potential, including resilience under simulated gastrointestinal conditions. This study demonstrates for the first time that P. beninensis LMG 25373^T produces a dextran-type exopolysaccharide (EPS) with a distinctive high degree of branching (approximately 71 % of α-(1 → 6)-linkages and 29 % α-(1 → 3)-linkages). Growth performance, acidification, and proteolytic activity were investigated in various plant-based substrates (lentil, chickpea, and rice flours water soluble extracts and semi-liquid mixtures), in comparison with the well-characterized lactic acid bacteria strains Leuconostoc pseudomesenteroides DSM 20193 (EPS-producing) and Lacticaseibacillus rhamnosus GG (probiotic). The strain displayed effective pro-technological properties, especially in gelatinized and non-gelatinized legume-based substrates, achieving EPS synthesis levels of up to 1.3 g/100 g and 2.7 ± 0.2 g/100 g, respectively. When used as a starter for a plant-based yogurt-type (“gurt”) prototype, compared to the control, P. beninensis LMG 25373 T produced a substantial increase in viscosity which remained stable during refrigerated storage, confirming the role of its unique structure pattern as a hydrocolloid. Furthermore, the strain demonstrated high viability throughout storage, an essential trait for probiotic food applications.