Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

被引：243
|
作者：
Zannini, Emanuele [1 ]
Waters, Deborah M. [1 ]
Coffey, Aidan [2 ]
Arendt, Elke K. [1 ]
机构：
[1] Natl Univ Ireland Univ Coll Cork, Sch Food & Nutr Sci, Western Rd, Cork, Ireland
[2] Cork Inst Technol, Dept Biol Sci, Cork, Ireland
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2016年 / 100卷 / 03期
关键词：
Lactic acid bacteria; Exopolysaccharides; Food fermentation; EPS industry applications; LEUCONOSTOC-MESENTEROIDES; LOW-FAT; STRUCTURAL-ANALYSIS; MOLECULAR CHARACTERIZATION; STREPTOCOCCUS-MUTANS; LACTOBACILLUS-SANFRANCISCENSIS; FRUCTANSUCRASE ENZYMES; ANTITUMOR-ACTIVITY; SENSORY PROPERTIES; SEQUENCE-ANALYSIS;
D O I：
10.1007/s00253-015-7172-2
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
引用
收藏
页码：1121 / 1135
页数：15
相关论文
共 50 条
  • [1] Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
    Emanuele Zannini
    Deborah M. Waters
    Aidan Coffey
    Elke K. Arendt
    [J]. Applied Microbiology and Biotechnology, 2016, 100 : 1121 - 1135
  • [2] Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria
    Cerning, J
    [J]. LAIT, 1995, 75 (4-5): : 463 - 472
  • [3] Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food
    Sorensen, Helena Mylise
    Rochfort, Keith D.
    Maye, Susan
    MacLeod, George
    Brabazon, Dermot
    Loscher, Christine
    Freeland, Brian
    [J]. NUTRIENTS, 2022, 14 (14)
  • [4] Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry
    Korcz, Evelin
    Varga, Laszlo
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021, 110 : 375 - 384
  • [5] Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
    Abarquero, Daniel
    Renes, Erica
    Fresno, Jose Maria
    Tornadijo, Maria Eugenia
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (01): : 16 - 26
  • [6] Exopolysaccharides production as affected by lactic acid bacteria and fermentation time
    Lin, T. Y.
    Chien, M. -F. Chang
    [J]. FOOD CHEMISTRY, 2007, 100 (04) : 1419 - 1423
  • [7] Exopolysaccharides of lactic acid bacteria: A review
    Behare, P., V
    Singh, Rameshwar
    Kumar, M.
    Prajapati, J. B.
    Singh, R. P.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (01): : 1 - 11
  • [8] Benefits of bacteria-derived exopolysaccharides on gastrointestinal microbiota, immunity and health
    Oerlemans, Marjolein M. P.
    Akkerman, Renate
    Ferrari, Michela
    Walvoort, Marthe T. C.
    de Vos, Paul
    [J]. JOURNAL OF FUNCTIONAL FOODS, 2021, 76
  • [9] Exopolysaccharides from lactic acid bacteria: Structure, production and technological applications
    Ricciardi, A
    Clementi, F
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2000, 12 (01) : 23 - 45
  • [10] INFLUENCE OF TEMPERATURE ON THE PRODUCTION OF EXOPOLYSACCHARIDES BY THERMOPHILIC LACTIC-ACID BACTERIA
    MOZZI, F
    OLIVER, G
    DEGIORI, GS
    DEVALDEZ, GF
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1995, 50 (02): : 80 - 82
12345