Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria

Autores
Font, Graciela Maria; Torino, Maria Ines; De Vuyst, Luc; Mozzi, Fernanda Beatriz
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage to cell growth or survival, in situ production typically imparts a desirable viscous, sometimes ‘ropy’ texture to fermented foods and milk products. These food-grade biopolymers are economically important for the food industry. Current challenges are to improve the yield of HePSs from LAB and to produce HePSs with a particular functionality on the basis of a better understanding of their biosynthesis and the relationship between their structure and function.
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: De Vuyst, Luc. Vrije Unviversiteit Brussel; Bélgica
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Heteropolysaccharides
Exopolysaccharides
Lactic Acid Bacteria
Functional Starter Cultures
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/58983
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteriaFont, Graciela MariaTorino, Maria InesDe Vuyst, LucMozzi, Fernanda BeatrizHeteropolysaccharidesExopolysaccharidesLactic Acid BacteriaFunctional Starter Cultureshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage to cell growth or survival, in situ production typically imparts a desirable viscous, sometimes ‘ropy’ texture to fermented foods and milk products. These food-grade biopolymers are economically important for the food industry. Current challenges are to improve the yield of HePSs from LAB and to produce HePSs with a particular functionality on the basis of a better understanding of their biosynthesis and the relationship between their structure and function.Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: De Vuyst, Luc. Vrije Unviversiteit Brussel; BélgicaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaStockholm University2003-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58983Font, Graciela Maria; Torino, Maria Ines; De Vuyst, Luc; Mozzi, Fernanda Beatriz; Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria; Stockholm University; Appied Biotechnology, Food Science and Policy; 1; 4; 12-2003; 223-2331175-9534CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:52Zoai:ri.conicet.gov.ar:11336/58983instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:43:53.064CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
title Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
spellingShingle Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
Font, Graciela Maria
Heteropolysaccharides
Exopolysaccharides
Lactic Acid Bacteria
Functional Starter Cultures
title_short Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
title_full Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
title_fullStr Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
title_full_unstemmed Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
title_sort Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria
dc.creator.none.fl_str_mv Font, Graciela Maria
Torino, Maria Ines
De Vuyst, Luc
Mozzi, Fernanda Beatriz
author Font, Graciela Maria
author_facet Font, Graciela Maria
Torino, Maria Ines
De Vuyst, Luc
Mozzi, Fernanda Beatriz
author_role author
author2 Torino, Maria Ines
De Vuyst, Luc
Mozzi, Fernanda Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv Heteropolysaccharides
Exopolysaccharides
Lactic Acid Bacteria
Functional Starter Cultures
topic Heteropolysaccharides
Exopolysaccharides
Lactic Acid Bacteria
Functional Starter Cultures
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage to cell growth or survival, in situ production typically imparts a desirable viscous, sometimes ‘ropy’ texture to fermented foods and milk products. These food-grade biopolymers are economically important for the food industry. Current challenges are to improve the yield of HePSs from LAB and to produce HePSs with a particular functionality on the basis of a better understanding of their biosynthesis and the relationship between their structure and function.
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: De Vuyst, Luc. Vrije Unviversiteit Brussel; Bélgica
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage to cell growth or survival, in situ production typically imparts a desirable viscous, sometimes ‘ropy’ texture to fermented foods and milk products. These food-grade biopolymers are economically important for the food industry. Current challenges are to improve the yield of HePSs from LAB and to produce HePSs with a particular functionality on the basis of a better understanding of their biosynthesis and the relationship between their structure and function.
publishDate 2003
dc.date.none.fl_str_mv 2003-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/58983
Font, Graciela Maria; Torino, Maria Ines; De Vuyst, Luc; Mozzi, Fernanda Beatriz; Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria; Stockholm University; Appied Biotechnology, Food Science and Policy; 1; 4; 12-2003; 223-233
1175-9534
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58983
identifier_str_mv Font, Graciela Maria; Torino, Maria Ines; De Vuyst, Luc; Mozzi, Fernanda Beatriz; Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria; Stockholm University; Appied Biotechnology, Food Science and Policy; 1; 4; 12-2003; 223-233
1175-9534
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Stockholm University
publisher.none.fl_str_mv Stockholm University
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268629579595776
score 13.13397

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