Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

Autores
Torino, Maria Ines; Font, Graciela Maria; Mozzi, Fernanda Beatriz
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
EXOPOLYSACCHARIDES
LACTIC ACID BACTERIA
FERMENTED FOODS
HOMOPOLYSACCHARIDES
FERMENTED BEVERAGES
HETEROPOLYSACCHARIDES
HOMOPOLYSACCHARIDES
SOURDOUGH
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:11336/16923
Acceder
id CONICETDig_622051119ffc90cc823c09a0037cf44f
oai_identifier_str oai:ri.conicet.gov.ar:11336/16923
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Biopolymers from lactic acid bacteria. Novel applications in foods and beveragesTorino, Maria InesFont, Graciela MariaMozzi, Fernanda BeatrizEXOPOLYSACCHARIDESLACTIC ACID BACTERIAFERMENTED FOODSHOMOPOLYSACCHARIDESFERMENTED BEVERAGESHETEROPOLYSACCHARIDESHOMOPOLYSACCHARIDESSOURDOUGHhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFrontiers Research Foundation2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16923Torino, Maria Ines; Font, Graciela Maria; Mozzi, Fernanda Beatriz; Biopolymers from lactic acid bacteria. Novel applications in foods and beverages; Frontiers Research Foundation; Frontiers in Microbiology; 6; 9-2015; 1-16; 8341664-302Xenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2015.00834info:eu-repo/semantics/altIdentifier/url/http://journal.frontiersin.org/article/10.3389/fmicb.2015.00834/fullinfo:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566036/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:21:58Zoai:ri.conicet.gov.ar:11336/16923instacron: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:34982025-09-29 10:21:58.858CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
title Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
spellingShingle Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
Torino, Maria Ines
EXOPOLYSACCHARIDES
LACTIC ACID BACTERIA
FERMENTED FOODS
HOMOPOLYSACCHARIDES
FERMENTED BEVERAGES
HETEROPOLYSACCHARIDES
HOMOPOLYSACCHARIDES
SOURDOUGH
title_short Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
title_full Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
title_fullStr Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
title_full_unstemmed Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
title_sort Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
dc.creator.none.fl_str_mv Torino, Maria Ines
Font, Graciela Maria
Mozzi, Fernanda Beatriz
author Torino, Maria Ines
author_facet Torino, Maria Ines
Font, Graciela Maria
Mozzi, Fernanda Beatriz
author_role author
author2 Font, Graciela Maria
Mozzi, Fernanda Beatriz
author2_role author
author
dc.subject.none.fl_str_mv EXOPOLYSACCHARIDES
LACTIC ACID BACTERIA
FERMENTED FOODS
HOMOPOLYSACCHARIDES
FERMENTED BEVERAGES
HETEROPOLYSACCHARIDES
HOMOPOLYSACCHARIDES
SOURDOUGH
topic EXOPOLYSACCHARIDES
LACTIC ACID BACTERIA
FERMENTED FOODS
HOMOPOLYSACCHARIDES
FERMENTED BEVERAGES
HETEROPOLYSACCHARIDES
HOMOPOLYSACCHARIDES
SOURDOUGH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
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/11336/16923
Torino, Maria Ines; Font, Graciela Maria; Mozzi, Fernanda Beatriz; Biopolymers from lactic acid bacteria. Novel applications in foods and beverages; Frontiers Research Foundation; Frontiers in Microbiology; 6; 9-2015; 1-16; 834
1664-302X
url http://hdl.handle.net/11336/16923
identifier_str_mv Torino, Maria Ines; Font, Graciela Maria; Mozzi, Fernanda Beatriz; Biopolymers from lactic acid bacteria. Novel applications in foods and beverages; Frontiers Research Foundation; Frontiers in Microbiology; 6; 9-2015; 1-16; 834
1664-302X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2015.00834
info:eu-repo/semantics/altIdentifier/url/http://journal.frontiersin.org/article/10.3389/fmicb.2015.00834/full
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566036/
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 Frontiers Research Foundation
publisher.none.fl_str_mv Frontiers Research Foundation
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_ 1844614210135261184
score 13.070432

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