Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella

Malang, Saskia; Maina, Ndegwa Henry; Schwab, Clarissa; Tenkanen, Maija; Lacroix, Christophe

doi:10.1016/j.fm.2014.08.022

Cited by 76 publications

(60 citation statements)

References 59 publications

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“…Capsular polysaccharide biosynthesis has recently been observed in some strains of W. confusa but was not associated with W. cibaria strains (Malang et al, 2015). A single peptide transporter and seven hypothetical proteins were also present on this contig.…”

Section: Genomics Of Weissellamentioning

confidence: 84%

Genomics of Weissella cibaria with an examination of its metabolic traits

et al. 2015

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Section: Genomics Of Weissellamentioning

confidence: 84%

Genomics of Weissella cibaria with an examination of its metabolic traits

et al. 2015

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“…Besides, these two strains increased the viscosity and the resulting bread showed a higher volume and a lower firmness [10]. Production of levan and CPS have been also described for some W. confusa strains [152]. Since Weissella spp.…”

Section: Production Of Exopolysaccharidesmentioning

confidence: 90%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fessard

Remize

2017

Fermentation

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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“…In a previous study three distinct EPS phenotypes were identified among Weissella strains: production of dextran alone; fructan and dextran; and dextran and a ropy CPS (Malang et al, 2015). In the present study, we evaluated the functional properties of crude fermentates in dough and breads of three strains of Wc each representing one of the phenotypes, as well as two Pf strains, selected for different EPS phenotypes and composition among a group of 10 propionibacteria.…”

Section: Accepted Manuscriptmentioning

confidence: 96%

“…Increased loaf volume and reduced firmness were attributed to high molar mass, linear dextran type and accompanying isomaltooligosaccharides (IMO) produced by Wc during sourdough fermentation (Galle et al, 2012a;Katina et al, 2009;Maina et al, 2008;). In a previous study we showed that Wc can produce mixtures of EPS, comprising dextrans, fructans and ropy CPS of HePS type (Malang et al, 2015).…”

Section: Accepted Manuscriptmentioning

confidence: 98%