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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/16923
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/16923 |
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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 Técnicas2025-09-03T10:03:57Zoai: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:34982025-09-03 10:03:57.425CONICET 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 |
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1842269828569628672 |
score |
13.13397 |