Exopolysaccharides from lactic acid bacteria: perspectives and challenges

Welman, Alan; Maddox, I. S.

doi:10.1016/s0167-7799(03)00107-0

Cited by 445 publications

(300 citation statements)

References 36 publications

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“…Tekrarlayan her birimde iki veya daha fazla monosakkarit bulunmakta olup farklı bir bağ yapısı göstermektedirler. Jellan ve ksantan heteropolisakkaritlerin önemli iki üyesidir [17,18,19].…”

Section: Ekzopolisakkaritlerin Genel öZellikleri (General Characterisunclassified

Mikrobiyel ekzopolisakkaritler

ERGENE¹,

Avcı²

2016

SAUFenBilDer

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ÖZMikrobiyel ekzopolisakkaritler (EPS) birçok mikroorganizma tarafından üretilerek dış ortama salgılanan karbonhidrat yapısındaki biyopolimerlerdir. EPS, mikroorganizmayı kurumadan, fagositozdan, faj etkisinden korur, ısı, ışık, ses gibi stres ortamında bariyer görevi görür. Endüstriyel amaçla üretilen EPS'ler genellikle gıda, kozmetik, petrol, kimya gibi alanlarda kullanılmaktadır. Mikrobiyel ekzopolisakkaritler gıdalarda stabilizatör, emülgatör, jelleştirme ajanı, nem tutucu, kıvam verici gibi amaçlarla kullanılmaktadır. Bu amaç için en çok kullanılan mikrobiyel ekzopolisakkaritlerin başında ksantan ve jellan gelmektedir. Bunların yanında, dekstran, kurdlan, levan, pullulan, bakteriyel aljinatlar gibi önemli özelliklere sahip EPS'lerin kısıtlı da olsa kullanımları mevcuttur. Bu derlemede, mikrobiyel EPS'lerin özellikleri ve önemi üzerinde durulmuştur. Anahtar Kelimeler: EPS, mikrobiyel ekzopolisakkritler, KsantanMicrobial exopolisaccharides ABSTRACT Microbial exopolysaccharides (EPSs) are carbohydrate biopolymers that are produced and secreted by various microorganisms into their surroundings. EPS protects the microorganism against drying, phagocytosis and phage attack and acts as a barrier in stress conditions such as light, heat and sound. Various microbial EPSs are produced industrially and used in food, petroleum, chemistry and cosmetics for various purposes. They are used in food industry as stabilizer, emulsifier, gelling agent, humectant, thickener etc. Xanthan and gellan are the most extensively used EPSs for these purposes. Other important EPSs such as dextran, curdlan, levan, pullulan and bacterial alginates have also limited applications in the industry. In this review, features and importance of microbial EPSs are discussed.

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Section: Ekzopolisakkaritlerin Genel öZellikleri (General Characterisunclassified

Mikrobiyel ekzopolisakkaritler

ERGENE¹,

Avcı²

2016

SAUFenBilDer

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“…There is an increasing interest in the production of attractive and healthier foods with low fat content or with low levels of additives [1], but the replacements of additives in new functional foods, low-fat products or vegetarian foods have not been successful with consumers [2,3]. This, the food industry is always searching for new food components to improve texture and mouth-feel of food; besides, a healthy promoting capacity is also required [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough

Fard¹

2017

JNHFE

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Kefiran is an exopolysaccharide which is produced mainly by lactic acid bacteria and fungi in kefir grains during growth. In this study, Kefiran added at levels of 0.5, 1 and 1.5% w/w (flour basis) to wheat flour and its effects on the wheat dough behaviour subjected to a dual mechanical shear stress and temperature constraint using the Mixolab device have been studied. Results of Mixolab evaluation of dough showed that 1.5% Kefiran concentration induced the greatest benefits on wheat dough behaviour during mechanical shearing and thermal treatment resulting in a significantly increased water absorption, dough development time and stability and decreased dough departure time and stability during mixing. Increasing the amount of Kefiran from 0.5% to 1.5% increases in cooking stability, but dough maximum torqe (viscosity) increased or decreased significantly with increasing kefiran concentration, Nevertheless, dough thermal weakening and minimum torque did not change significantly (P<0.05). Increasing Kefiran (1.5% concentration) resulted in decreasing of protein weakening and gelatinization rates and also lowered the degree of starch breakdown which may be beneficial for bread with delayed tailing effects. Therefore, Kefiran may play an important role in improving of rheological properties of weak dough and its processing conditions. Keywords:

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“…They are used as industrial thickeners, gels and stabilizers (Welman and Maddox, 2003). Some polysaccharides, such as starch, xanthan or agar, were used in dairy products as thickening agents in China.…”

Section: Introductionmentioning

confidence: 99%

Selection of exopolysaccharide-producing lactic acid bacteria isolates from Inner Mongolian traditional yoghurt

Zhang

Haitao

et al. 2014

Mljekarstvo

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Lactic acid bacteria (LAB) isolated from Inner Mongolian traditional yoghurt were evaluated for the production of exopolysaccharides (EPS) by phenol-sulphuric acid method after ethanol precipitation and dialysis. Total polysaccharide was extracted from sucrose-containing MRS broth cultures of the selected LAB strains. Comparison of the EPS yields revealed that among tested LAB, strain 37 exhibited the highest production of 536.904 mg/L. The strain was identified as Leuconostoc citreum with carbohydrate assimilation profiling, 16S rRNA and pheS gene sequencing. The Ln. citreum 37 was found to be a novel EPS producing strain. It was found that there was no direct linear relation between the colony size and EPS yield, so the colony size could not to be used to screen EPS-producing strains.

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Exopolysaccharides from lactic acid bacteria: perspectives and challenges

Cited by 445 publications

References 36 publications

Mikrobiyel ekzopolisakkaritler

Mikrobiyel ekzopolisakkaritler

Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough

Selection of exopolysaccharide-producing lactic acid bacteria isolates from Inner Mongolian traditional yoghurt

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