scholarly journals Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 115
Author(s):  
Marie Guérin ◽  
Christine Robert-Da Silva ◽  
Cyrielle Garcia ◽  
Fabienne Remize
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Fruit And Vegetables ◽  
Scientific Investigations ◽  
Composition And Structure ◽  
Regulation Mode

Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.

scholarly journals Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1653
Author(s):  
Roberta Prete ◽  
Mohammad Khairul Alam ◽  
Giorgia Perpetuini ◽  
Carlo Perla ◽  
Paola Pittia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Food Industry ◽  
Functional Foods ◽  
Industrial Applications ◽  
Organoleptic Properties ◽  
Cholesterol Lowering ◽  
Factors Affecting

Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

2013 ◽  
Vol 54 (1) ◽  
pp. 1152-1161 ◽  
Author(s):  
Fernanda Mozzi ◽  
Maria Eugenia Ortiz ◽  
Juliana Bleckwedel ◽  
Luc De Vuyst ◽  
Micaela Pescuma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Foods ◽  
Comprehensive Understanding

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

Encapsulation of Lactic Acid Bacteria in Sugar Matrices To Be Used as Starters in the Food Industry

2021 ◽  
pp. 55-61
Author(s):  
Natalia S. Brizuela ◽  
Liliana C. Semorile ◽  
Bárbara M. Bravo-Ferrada ◽  
Emma Elizabeth Tymczyszyn
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry

scholarly journals Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

2020 ◽  
Vol 8 (2) ◽  
pp. 240 ◽  
Author(s):  
Belén Carbonetto ◽  
Thibault Nidelet ◽  
Stéphane Guezenec ◽  
Marc Perez ◽  
Diego Segond ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Population Density ◽  
Population Size ◽  
Yeast Species ◽  
Positive Interactions ◽  
Composition And Structure ◽  
Density Analysis ◽  
Sourdough Yeast

Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species, Kazachstania humilis and Saccharomyces cerevisiae, and lactic acid bacteria isolated from sourdoughs has been analyzed. Population density analysis showed no evidence of positive interactions, but instead revealed neutral or negative asymmetric interaction outcomes. When in coculture, the yeasts´ population size decreased in the presence of LAB regardless of the strain, while the LAB´s population size was rarely influenced by the presence of yeasts. However, a higher maltose depletion was shown in maltose-negative K. humilis and maltose-positive obligately heterofermentative LAB cocultures compared to monocultures. In addition, tested pairs of obligately heterofermentative LAB and K. humilis strains leavened dough as much as couples of LAB and S. cerevisiae strains, while K. humilis strains never leavened dough as much as S. cerevisiae when in monoculture. Taken together, our results demonstrate that even if higher fermentation levels with increased maltose depletion were detected for K. humilis and obligately heterofermentative LAB pairs, these interactions cannot be ecologically classified as positive, leading us to rethink the established hypothesis of coexistence by facilitation in sourdoughs.

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