Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the f...

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Detalles Bibliográficos
Autores principales: Dimopoulou, Maria, Dols-Lafargue, Marguerite
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466591/
https://www.ncbi.nlm.nih.gov/pubmed/34574312
http://dx.doi.org/10.3390/foods10092204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466591/
https://www.ncbi.nlm.nih.gov/pubmed/34574312
http://dx.doi.org/10.3390/foods10092204

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