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Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may syn...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2015
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566036/ https://www.ncbi.nlm.nih.gov/pubmed/26441845 http://dx.doi.org/10.3389/fmicb.2015.00834 |
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author | Torino, María I. Font de Valdez, Graciela Mozzi, Fernanda |
author_facet | Torino, María I. Font de Valdez, Graciela Mozzi, Fernanda |
author_sort | Torino, María I. |
collection | PubMed |
description | Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry. |
format | Online Article Text |
id | pubmed-4566036 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-45660362015-10-05 Biopolymers from lactic acid bacteria. Novel applications in foods and beverages Torino, María I. Font de Valdez, Graciela Mozzi, Fernanda Front Microbiol Microbiology Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry. Frontiers Media S.A. 2015-09-11 /pmc/articles/PMC4566036/ /pubmed/26441845 http://dx.doi.org/10.3389/fmicb.2015.00834 Text en Copyright © 2015 Torino, Font de Valdez and Mozzi. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Torino, María I. Font de Valdez, Graciela Mozzi, Fernanda Biopolymers from lactic acid bacteria. Novel applications in foods and beverages |
title | Biopolymers from lactic acid bacteria. Novel applications in foods and beverages |
title_full | Biopolymers from lactic acid bacteria. Novel applications in foods and beverages |
title_fullStr | Biopolymers from lactic acid bacteria. Novel applications in foods and beverages |
title_full_unstemmed | Biopolymers from lactic acid bacteria. Novel applications in foods and beverages |
title_short | Biopolymers from lactic acid bacteria. Novel applications in foods and beverages |
title_sort | biopolymers from lactic acid bacteria. novel applications in foods and beverages |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566036/ https://www.ncbi.nlm.nih.gov/pubmed/26441845 http://dx.doi.org/10.3389/fmicb.2015.00834 |
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