Heteropolysaccharides from lactic acid bacteria.
Luc De Vuyst,Bart Degeest +1 more
827
TL;DR: Suggestions are made for strain improvement, enhanced productivities and advanced modification and production processes that may contribute to the economic soundness of applications with this promising group of biomolecules.
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Abstract: Microbial exopolysaccharides are biothickeners that can be added to a wide variety of food products, where they serve as viscosifying, stabilizing, emulsifying or gelling agents. Numerous exopolysaccharides with different composition, size and structure are synthesized by lactic acid bacteria. The heteropolysaccharides from both mesophilic and thermophilic lactic acid bacteria have received renewed interest recently. Structural analysis combined with rheological studies revealed that there is considerable variation among the different exopolysaccharides; some of them exhibit remarkable thickening and shear-thinning properties and display high intrinsic viscosities. Hence, several slime-producing lactic acid bacterium strains and their biopolymers have interesting functional and technological properties, which may be exploited towards different products, in particular, natural fermented milks. However, information on the biosynthesis, molecular organization and fermentation conditions is rather scarce, and the kinetics of exopolysaccharide formation are poorly described. Moreover, the production of exopolysaccharides is low and often unstable, and their downstream processing is difficult. This review particularly deals with microbiological, biochemical and technological aspects of heteropolysaccharides from, and their production by, lactic acid bacteria. The chemical composition and structure, the biosynthesis, genetics and molecular organization, the nutritional and physiological aspects, the process technology, and both food additive and in situ applications (in particular in yogurt) of heterotype exopolysaccharides from lactic acid bacteria are described. Where appropriate, suggestions are made for strain improvement, enhanced productivities and advanced modification and production processes (involving enzyme and/or fermentation technology) that may contribute to the economic soundness of applications with this promising group of biomolecules.
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Citations
Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.
TL;DR: 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.
227
In vitro study of prebiotic properties of levan-type exopolysaccharides from Lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis.
TL;DR: The bifidogenic effect of the EPS was confirmed by culturing on selective medium and the use of EPS and FOS resulted in enhanced growth of Eubacterium biforme and Clostridium perfringens, respectively.
226
Biodiversity of Exopolysaccharides Produced by Streptococcus thermophilus Strains Is Reflected in Their Production and Their Molecular and Functional Characteristics
Frederik Vaningelgem,Medana Zamfir,Fernanda Mozzi,Tom Adriany,Marc Vancanneyt,Jean Swings,Luc De Vuyst +6 more
TL;DR: Twenty-six lactic acid bacterium strains isolated from European dairy products were identified as Streptococcus thermophilus and characterized by bacterial growth and exopolysaccharide (EPS)-producing capacity in milk and enriched milk medium, indicating possible novel EPS structures.
226
NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa.
TL;DR: The structures of dextrans produced by Leuconostoc citreum E497 and Weissella confusa E392 were analyzed and found to be more linear than that of L. mesenteroides B512F in the production of linear dextran.
209
Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria
TL;DR: A wide variety of LAB from traditional Egyptian dairy products that showed potentially important properties are not only valuable for practical application but they may also provide an expanded gene pool for designing genetic modified strains with improved traits.
209
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Ian W. Sutherland
- 26 Oct 1990
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315