The structure and physical properties of glucuronic acid oligomers produced by a Gluconacetobacter hansenii strain using the waste from beer fermentation broth

The aim of this work was to study the chemical structure and physical properties of water-soluble oligosaccharides (WSOS) produced by Gluconacetobacter hansenii PJK using the waste from beer fermentation broth as a basal medium. The analysis of the hydrolyzed products and the spectroscopic studies of the native WSOS showed that it is a mixture of oligomers all having a single sugar α-linked glucuronic acid as building blocks with an O-acetyl and O-methyl group, in the terminal unit of the non-reducing end. The thermal studies displayed a progressive degradation of WSOS without a major weight loss throughout a range of temperatures. The melting point and pyrolysis temperature were found to be 130.16 and 275.25 °C, respectively. The optimum concentration of WSOS for a maximum emulsifying ability was found to be 0.10% (w/v). The resulting emulsions, however, did not demonstrate a noteworthy stability.