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

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 natur...

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Bibliographic Details
Published in:Fermentation (Basel) 2020-12, Vol.6 (4), p.115
Main Authors: Guérin, Marie, Silva, Christine Robert-Da, Garcia, Cyrielle, Remize, Fabienne
Format: Article
Language:English
Subjects:
Acids
Antioxidants
Bacteria
Biosynthesis
Carbon
Chemical composition
Cholesterol
Environmental conditions
Enzymes
Exopolysaccharides
Fermentation
Food
Food industry
Food quality
food rheology
Fourier transforms
Fruits
Glucose
health benefits
Inflammation
Lactic acid
Lactic acid bacteria
Life Sciences
Macromolecules
Molecular weight
NMR
Nuclear magnetic resonance
Nutrient availability
Polysaccharides
prebiotic
Rheology
Spectrum analysis
Sucrose
Vegetables
Viscosity
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Summary: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.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation6040115