Biosynthesis, Production and Application Of Kefiran In Food Industry: A Review

被引:0
|
作者
Dailin, Daniel Joe [1 ,2 ]
Abd Malek, Roslinda [1 ]
Ting, Tan Li [1 ,2 ]
Wehbe, Racha [3 ]
Ramli, Solleh [1 ]
Elsayed, Elsayed Ahmed [4 ,5 ]
Leng, Ong Mei [6 ]
Ho, Ting [7 ]
El-Enshasy, Hesham [1 ,2 ,8 ]
机构
[1] Univ Teknol Malaysia, Inst Bioprod Dev, Skudai 81310, Johor, Malaysia
[2] Univ Teknol Malaysia, Sch Chem & Energy Engn, Skudai 81310, Johor, Malaysia
[3] Lebanese Univ, Fac Sci 1, Lab Canc Biol & Mol Immunol, Hadath, Lebanon
[4] King Saud Univ, Fac Sci, Zool Dept, Bioprod Res Chair, Riyadh 11451, Saudi Arabia
[5] Natl Res Ctr, Nat & Microbial Prod Dept, Cairo, Egypt
[6] Harita Go Green Sdn Bhd, 11 Jalan Puncak,Taman Perind Puncak, Ulu Tiram 81800, Johor, Malaysia
[7] Global Agroinnovat, Hong Kong, Peoples R China
[8] City Sci Res & Technol Applicat SRTA, Bioproc Dev Dept, Alexandria, Egypt
来源
BIOSCIENCE RESEARCH | 2021年 / 18卷 / 01期
关键词
Kefiran; Biosynthesis; Production; Application; Food Industry; LACTIC-ACID BACTERIA; LACTOBACILLUS-KEFIRANOFACIENS; MIXED CULTURE; AERATION RATE; GRAINS; MILK; IDENTIFICATION; OPTIMIZATION; PULLULAN; MICROBIOTA;
D O I
暂无
中图分类号
Q [生物科学];
学科分类号
07 ; 0710 ; 09 ;
摘要
Kefiran is a water soluble exopolysaccharides produced by lactic acid bacteria and mostly synthesized during bacterial growth. Although the information regarding the biosynthesis of exopolysaccharides produced by lactic acid bacteria is still insufficient, nonetheless, the mechanism suggested for capsular polysaccharides and exopolysaccharides from gram-negative bacteria probable can also be accepted for gram-positive kefiran producer as they come from the same Lactobacilli sp. The production of kefiran by Lactobacilli sp. is significantly affected by the medium formulation where different types of nutrient (carbon, nitrogen and phosphorous) gave different results towards the ability of the cells to produced kefiran. Moreover, the pH of medium and incubation temperature also give great impact on kerafin production. The used of kefiran has received intense attention recently in food industries besides pharmaceutical industries due to its ability to provide the desired rheological properties for the dairy products. It can be used as gelling agent, water binding agent, food packaging, thickener as well as improve self-supporting gels in food industries. The present review discusses the literature on biosynthesis, production and applications of kefiran in food industry.
引用
收藏
页码:102 / 119
页数:18
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