Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

The ability to produce polysaccharides with diverse biological functions is widespread in bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been associated with the technological, functional and health-promoting benefits of these microorganisms. In particular, the capsular polysaccharides and exopolysaccharides have been implicated in modulation of the rheological properties of fermented products. For this reason, screening and selection of exocellular polysaccharide-producing LAB has been extensively carried out by academia and industry. To further exploit the ability of LAB to produce polysaccharides, an in-depth understanding of their biochemistry, genetics, biosynthetic pathways, regulation and structure-function relationships is mandatory. Here, we provide a critical overview of the latest advances in the field of glycosciences in LAB. Surprisingly, the understanding of the molecular processes involved in polysaccharide synthesis is lagging behind, and has not accompanied the increasing commercial value and application potential of these polymers. Seizing the natural diversity of polysaccharides for exciting new applications will require a concerted effort encompassing in-depth physiological characterization of LAB at the systems level. Combining high-throughput experimentation with computational approaches, biochemical and structural characterization of the polysaccharides and understanding of the structure-function-application relationships is essential to achieve this ambitious goal.

Polysaccharide production by lactic acid bacteria: from genes to industrial applications.

Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Traditionally, lactic acid bacteria exopolysaccharides have an important role in fermented dairy products and more recently are being applied for the improvement of bakery products. The health benefits that are continually being associated with these polysaccharides enable the development of dual function, added-value, and clean-label products. To fully exploit and understand the functionality of these exopolysaccharides, their isolation, purification, and thorough characterization are of great importance. This review considers each of the above factors and presents the current knowledge on the importance of lactic acid bacteria exopolysaccharides in the food and beverage industry.

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.

There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

Postbiotics produced by lactic acid bacteria: The next frontier in food safety.

During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB.

Probiotics and Its Functionally Valuable Products—A Review

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.

The exopolysaccharide (EPS) produced by Lactococcus lactis subsp. cremoris DPC6532 has been shown to improve yield and functionality of reduced fat cheese. The aim of this work was to characterise the EPS produced by this strain to elucidate its role in fermented milk. The EPS was isolated from fermented skim milk, purified, quantified and imaged using atomic force microscopy and scanning electron microscopy. The monosaccharide composition and molecular weight of the EPS was also determined. The direct effect of the EPS on gelation and viscosity was investigated by oscillation rheometry on skim milk fermented with DPC6532 and its non-EPS-producing isogenic variant. The results indicated that this EPS gave a yield of 322 mg.L−1 in skim milk, had a molecular weight of ~2.8 × 105 g.mol−1 and was mainly composed of glucose and galactose (1.29:1). When observed by atomic force microscopy and scanning electron microscopy, a large size distribution was observed, with large aggregates consisting of several EPS molecules. Milk fermented with the EPS-producing culture was significantly more viscous than milk fermented with its non-EPS-producing isogenic variant. Gel strength was also significantly higher after 16 h of fermentation when the EPS-producing strain was used. This effect is thought to be due to depletion interactions caused by the EPS, which would stay dissolved in the serum phase, hence affecting gel viscosity and causing phase separation. The information provided by this study provided some insight to the information available on this specific EPS which can help to better understand its role in dairy matrices.

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Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532

Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.

Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532

Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis