Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review

Abarquero, Daniel; Renes, Erica; Fresno, J.M.; Tornadijo, M.E.

doi:10.1111/ijfs.15227

Cited by 49 publications

(32 citation statements)

References 62 publications

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“…Microbial load were significantly increased after storage in commercial and homemade yoghurt but the ratio of bacterial growth were high in homemade samples rather than commercial yoghurt samples as shown in Table 2. A study report showed that the addition of citric fiber enhanced the growth of lactic acid bacteria [22]. Some of results are similar to present study that the significant changes in colony forming were recorded during storage period.…”

Section: Microbial Analysissupporting

confidence: 91%

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Mukhtar

2022

IJNFS

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.

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Section: Microbial Analysissupporting

confidence: 91%

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Mukhtar

2022

IJNFS

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“…Heteropolysaccharides require a more complex and energy‐intensive synthesis, which can include charged groups, where phosphate or sulphate groups are bound to the monosaccharide subunits, or glucuronic acid is part of the subunit (Mende et al ., 2016 ). They are synthesised from intracellular nucleotide precursors, are usually in the range of 10 4 –10 6 Da and are produced in mg.L ‐1 quantities (Abarquero et al ., 2021 ). Exopolysaccharides can vary in the composition of the monosaccharide building blocks and in the degree of branching present.…”

Section: Fermentation Processesmentioning

confidence: 99%

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Harper

Dobson

Morris

et al. 2022

Microbial Biotechnology

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Summary Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.

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“…After decades of researching on LAB, it is found that the major metabolic activities of LAB are the production of organic acids, enzymes and exopolysaccharides (EPS) (Gobbetti, 1998). EPS can combine more tightly with water and serve as a substitute for hydrocolloids in fermented food (Abarquero et al ., 2022). Thus, it is proposed as a promising alternative to some commercial hydrocolloids in cereal based fermentations.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

Sha

Wang

2022

Int J of Food Sci Tech

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The use of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) is promising in sourdough fermentation. However, the knowledge of the effects of various species of LAB on steamed bread making remains limited. In this study, the effects of two LAB with high EPS-producing capacity, namely Weissella cibaria L32 and Lactobacillus brevis L17 on dough fermentation and steamed bread quality were estimated. The addition of these two LAB strains significantly increased the titratable acidity and protease activity during the dough fermentation, especially L. brevis L17. Although the in situ EPS synthesised by LAB could improve the steamed bread quality, excessive acidification of L. brevis L17 would still increase the protease activity and thus destroy its gluten network structure. As a result, the steamed bread fermented with L. brevis L17 had the lowest specific volume and hardest texture in comparison with the steamed bread fermented with W. cibaria L32 and with added EPS produced by W. cibaria L32 and L. brevis L17. These results indicated that different EPS-producing LAB exhibited distinctive dough fermentation characteristics, and the in situ EPS-producing W. cibaria L32 could improve steamed bread quality, which confirmed its potential application in steamed bread making.

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Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review

Cited by 49 publications

References 62 publications

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

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