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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2016-02

AUTHORS

Emanuele Zannini, Deborah M. Waters, Aidan Coffey, Elke K. Arendt

ABSTRACT

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. More... »

PAGES

1121-1135

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  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00253-015-7172-2

    DOI

    http://dx.doi.org/10.1007/s00253-015-7172-2

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1045122112

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/26621802


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