Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry

Xu, Yuanmei; Cui, Yanlong; Yue, Fangfang; Liu, Lihua; Shan, Yuanyuan; Liu, Bianfang; Zhou, Yuan; Lü, Xin

doi:10.1016/j.foodhyd.2019.03.032

Cited by 134 publications

(79 citation statements)

References 265 publications

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“…and Lactobacillus spp. strains produce heteropolysaccharides (Xu et al, 2019). The concentrations of the synthesized exopolysaccharides could be related to a multitude of factors such as the nutritional composition of the substrates, optimum fermentation conditions, strains and their biochemical properties.…”

Section: Exopolysaccharides Productionmentioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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Section: Exopolysaccharides Productionmentioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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“…The selection of the most suitable LAB for dairy manufacturing involves the search for a series of functional characteristics, among others, the synthesis of exopolysaccharides (EPSs) [6][7][8]. EPSs produced in situ, during milk fermentations, play a pivotal role in the improvement of the sensorial properties of the final product.…”

Section: Introductionmentioning

confidence: 99%

“…In fact, they can act as natural bio-thickeners and are efficient viscosifying agents, thus improving the viscosity and texture of low-fat stirred yogurts. Besides, due to their hydrocolloid properties they are effective at retaining water avoiding syneresis in set-type yogurts or increasing the cheese yield [6][7][8]. In addition, these polymers have also attracted interest because they are key molecules linked in the interaction of specific bacteria with the host, thus triggering some of the health benefits induced by the EPS-producing strains [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…Both technological and functional effects on health promotion are due to the extracellular location of EPSs, since they are surface molecules of carbohydrate nature that can be loosely attached to the cell envelope forming a slimy layer, or covalently linked forming a capsule (CPS). In the context of dairy foods, the interaction of the EPS-bacterial layer with the milk matrix, mainly caseins, has a profound impact on the physical-chemical characteristics of the products fermented with EPS-producing LAB [8]. Depending on the chemical composition and the way of synthesis, two main EPS groups, homopolysaccharides and heteropolysaccharides, are distinguishable.…”

Section: Introductionmentioning

confidence: 99%

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Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

et al. 2020

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The exopolysaccharide (EPS)-producing Lactobacillus plantarum (renamed as Lactiplantibacillus plantarum) LBIO1, LBIO14 and LBIO28 strains, isolated from fermented dairy products typical from Algeria, were characterized to evaluate the impact of the polymers in milk fermentations. Their genomes revealed the presence of two complete eps clusters of the four described for the reference strain WCFS1. Besides, the three strains presented identical sequences of eps3 and eps4 clusters, but LBIO1 and LBIO28 harbour three genes belonging to eps2 which are absent in the LBIO14 genome. The EPS purified from fermented skim-milks manufactured with the strains showed identical nuclear magnetic resonance (1H-NMR) and size exclusion chromatography coupled with a multiangle laser light scattering detector (SEC-MALLS) profiles for polymers LBIO1 and LBIO28, whereas LBIO14 EPS was different due to the lack of the high-molecular weight (HMW)-EPS and the absence of specific monosaccharide’s peaks in the anomeric region of its proton NMR spectrum. The presence of the HMW-EPS correlated with optimal sensorial-physical characteristics of the fermented skim-milks (ropy phenotype). Their microstructures, studied by confocal scanning laser microscopy (CSLM), also showed differences in the organization of the casein-network and the distribution of the bacteria inside this matrix. Therefore, the strain LBIO1 can be proposed for the manufacture of dairy products that require high whey retention capability, whereas LBIO28 could be applied to increase the viscosity.

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“…to monosaccharide composition (4). Homopolysaccharides mainly include glucans and fructans, occasionally galactans (5). HePSs are produced by a large variety of mesophilic (Lactobacillus casei, Lb.…”

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confidence: 99%

A novel exopolysaccharide produced by Lactobacillus coryniformis NA-3 exhibits antioxidant and biofilm-inhibiting properties in vitro

Xu¹,

Peng²,

Zhang³

et al. 2020

Food & Nutrition Research

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Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry

Cited by 134 publications

References 265 publications

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

A novel exopolysaccharide produced by Lactobacillus coryniformis NA-3 exhibits antioxidant and biofilm-inhibiting properties in vitro

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