Sugar, ropy

This class of polysaccharide was well known in sugar refineries as the causative agent of ropiness it was formed from cane or beet sugar by bacteria of the Leuconostoc genus. Over many years, numerous papers were published, mainly with E. J. Bourne [Adv. Carbohydr. Chem. Biochem., 34 (1977) 1-22] and S. A. Barker as co-authors, describing the isolation, purification, properties, and structural features of dextrans. 

Anaerobic organisms such as Dematium pullulans induce slimy fermentation which results in ropiness. These bacteria attack the sugar, but not glycerin nor alcohol and produce man-nite, carbon dioxide, lactic and acetic acids and alcohol. Their... 

Lactococcus lactis subsp. cremoris is a lactic acid bacterium commonly associated with some cheeses and buttermilk (Leroy De Vuyst, 2004). L. lactis subsp. cremoris (strain KVS20) isolated from a starter culture of Scandinavian ropy sour milk (viili), previously shown to elicit an inunune response in mice, produces a phosphopolysac-charide (molecular mass of 1.884 x 10 Da) comprising the sugars rhamnose, glucose and galactose. This polysaccharide was shown to induce IFN-1 and IL-la production... 

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