Lactic acid bacteria (LAB) are continuously arousing interest for their capacity to produce extracellular polysaccharides (EPS) without any health risks owing to their GRAS status. EPS have been found to be associated with multiple functions in microbial cells, essentially the protection of the ...
The chemical composition and structure, the biosynthesis, genetics and molecular organization, the nutritional and physiological aspects, the process technology, and both food additive and in situ applications (in particular in yogurt) of heterotype exopolysaccharides from lactic acid bacteria are ...
Biosynthesis, characterisation, and design of bacterial exopolysaccharides from lactic acid bacteria Lactic acid bacteria (LAB) are characterised by their conversion of a large proportion of their carbon feed, fermentable sugars, to lactic acid. However, i... A Laws,Y Gu,V Marshall - 《Biotechnolo...
4.3. Exopolysaccharides from lactic acid bacteria in fermented meat products The application of LAB in meat production dates back to prehistoric times and has given rise to a huge variety of traditional foods worldwide. Currently,LactobacillusandPediococcusare the most commonly used LAB genera to incr...
Exopolysaccharides from Lactic acid Bacteria as Corrosion Inhibitors 来自 钛学术 喜欢 0 阅读量: 47 作者:R Ivanov,T Ignatova-Ivanova 摘要: Bacterial EPSs (exopolysaccharides) are believed to play an important role in the environment by promoting survival strategies such as bacterial attachment to ...
Article: Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms
Exopolysaccharides (EPS) from lactic acid bacteria (LAB) are much diversed in structure, composition and applications which also adding a great commercial potential due to its generally recognized as safe (GRAS) status. LAB genus such as Lactobacillus, Leuconostoc, Streptococcus, Weissella, Lactococcus...
Exopolysaccharides (EPS) produced by lactic acid bacteria are important for the texture of fermented foods and have received a great deal of interest recently. However, EPS yields vary considerably among different bacterial strains. So it is necessary to choose the best EPS-producing LAB strains. ...
Despite their high technofunctional potential, hetero polysaccharides from lactic acid bacteria are still not commercially used in unfermented foods, as the small amount of synthesised EPS calls for a high isolation effort. This study aims to analyse the macromolecular properties of EPS and cell ...
The positive effects are associated with metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS), and enzymes. EPS formed during sourdough fermentation by glycansucrase activity from sucrose influence the viscoelastic properties of ...