Submitted Successfully!
To reward your contribution, here is a gift for you: A free trial for our video production service.
Thank you for your contribution! You can also upload a video entry or images related to this topic.
Version Summary Created by Modification Content Size Created at Operation
1
Celia C. G. Silva
 -- 2686 2023-12-22 19:40:14 |
2 layout
Jessie Wu
+ 3 word(s) 2689 2023-12-25 03:58:18 |

Video Upload Options

Do you have a full video?
Send video materials Upload full video

Confirm

Are you sure to Delete?
Yes No
Cite
If you have any further questions, please contact Encyclopedia Editorial Office.
Jurášková, D.; Ribeiro, S.C.; Silva, C.C.G. Exopolysaccharides Produced by Lactic Acid Bacteria. Encyclopedia. Available online: https://encyclopedia.pub/entry/53080 (accessed on 20 May 2024).
Jurášková D, Ribeiro SC, Silva CCG. Exopolysaccharides Produced by Lactic Acid Bacteria. Encyclopedia. Available at: https://encyclopedia.pub/entry/53080. Accessed May 20, 2024.
Jurášková, Dominika, Susana C. Ribeiro, Celia C. G. Silva. "Exopolysaccharides Produced by Lactic Acid Bacteria" Encyclopedia, https://encyclopedia.pub/entry/53080 (accessed May 20, 2024).
Jurášková, D., Ribeiro, S.C., & Silva, C.C.G. (2023, December 22). Exopolysaccharides Produced by Lactic Acid Bacteria. In Encyclopedia. https://encyclopedia.pub/entry/53080
Jurášková, Dominika, et al. "Exopolysaccharides Produced by Lactic Acid Bacteria." Encyclopedia. Web. 22 December, 2023.
Exopolysaccharides Produced by Lactic Acid Bacteria
Edit
This entry is adapted from the peer-reviewed paper 10.3390/foods11020156

Lactic acid bacteria (LAB) can synthesize a variety of polysaccharides. These comprise a large group of high-molecular-weight molecules consisting of monosaccharide units linked by a glycosidic bond, which exhibit a variety of structures, functional properties, and biological activities. Polysaccharides are one of the main components involved in the formation of the extracellular biofilm matrix. LAB-produced exopolysaccharides (EPS) can be applied in food products, including dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product.

exopolysaccharides EPS food

1. Structure of Exopolysaccharides (EPS)

Bacterial exopolysaccharides (EPSs) have diverse and complex chemical structures that strongly influence their functional properties and biological functions. They can be divided into homopolysaccharides (HoPS), which contain a single type of monosaccharide, and heteropolysaccharides (HePS), which consist of two or more types of monosaccharides [1][2][3]. Most of the EPS produced by LAB are HePS and are synthesized intracellularly, while some LAB species/strains produce HoPS by extracellular enzymes [4][5]. The HoPS produced by LAB (Table 1) can be classified as glucans, fructans, or galactans, which consist of D-glucose, D-fructose, or D-galactose, respectively [4][6]. Glucans consist of glucose residues as the main backbone structure with different degrees of branching and binding sites that vary from bacterial strain to bacterial strain. Glucans can be classified as either α-glucans or β-glucans, and are produced by a variety of LAB species in the genera Leuconostoc, Lactobacillus, Streptococcus, and Weissella [7]. Alpha-glucans can be divided into four groups: (i) dextran is water-soluble and mostly has α-(l→6) bonds, although some branching may occur at α-(l→2), α-(l→3) or α-(l→4) [8][9]; (ii) mutan is generally water-insoluble and contains mainly α-(l→3) bonds with branching at α-(l→6) [7]; (iii) reuteran is a water-soluble branched α-glucan consisting of α-(l→4)-linear fragments linked by α-(l→6) bonds [10]; and (iv) alternan exhibits alternating α-(l→3) and α-(l→6) bonds and shows lower viscosity and higher solubility in water [11]. Beta-glucans are also HoPS, produced by Pediococcus and Streptococcus spp., and consist of D-glucose linked by β-(l→3) bonds together with β-(l→2) branches [5][12]. Fructans are water-soluble fructose polymers produced by strains of Streptococcus salivarius, Leuconostoc mesenteroides, Limosilactobacillus reuteri (formerly Lactobacillus reuteri), Lactobacillus johnsonii and Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis). They can be divided into (i) levan with β-2,6 link(ages and (ii) inulin with β-2,1 linkages [13]. The water-soluble galactans are less abundant, have α-(1→6)-linked galactose units, and are produced by a few LAB strains belonging to Weissella confusa, Lactococcus lactis subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus [5][14].
Table 1. Homopolysaccharides produced by lactic acid bacteria.
HoPS   LAB Mw/Structure Reference
α-D-glucans Dextran Leuconostoc mesenteroides
Leuconostoc citreum
Leuconostoc pseudomesenteroides
Lentilactobacillus parabuchneri (formerly Lactobacillus parabuchneri)
Limosilactobacillus fermentum (formerly Lactobacillus fermentum)
Limosilactobacillus reuteri (formerly Lactobacillus reuteri)
Latilactobacillus sakei (formerly Lactobacillus sakei)
Latilactobacillus curvatus (formerly Lactobacillus curvatus)
Lactobacillus hordei
Lactobacillus nagelli
Lactobacillus mali
Lactobacillus satsumensis
Weissella confusa
Weissella cibaria
Streptococcus mutans
Streptococcus salivarius		 Mw: 103–107 Da
α-D-Glc(1,6)		 [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33]
  Mutan Limosilactobacillus reuteri
Streptococcus downei
Streptococcus mutans
Streptococcus salivarius		 Mw: >106 Da
α-D-Glc(1,3)		 [21][22][26][34][35][36]
  Alternan Leuconostoc mesenteroides
Streptococcus salivarius
Leuconostoc citreum		 Mw: >106 Da
(α-D-Glc(1,6)/α-D-Glc(1,3)		 [37][38][39]
  Reuteran Limosilactobacillus reuteri Mw: 107 Da
α-D-Glc(1,4)/α-D-Glc(1,6)		 [26][40]
β-Glucans   Lactobacillus suebicus
Pediococcus parvulus		 Mw: 105–106 Da
[β-D-Glc(1,3) with side chain linked (1,2)]		 [41][42]
Fructans Levans Leuconostoc mesenteroides
Limosilactobacillus reuteri
Streptococcus mutans
Bacillus subtilis		 Mw: 104–108 Da
β-D-Fru(2,6)		 [33][43]
  Inulin-type Streptococcus mutans
Limosilactobacillus reuteri
Leuconostoc citreum
Lactobacillus johnsonii		 Mw: 103–107 Da
β-D-Fru(2,1)		 [6][41][44][45]
Polygalactan   Lactococcus lactis
Lactobacillus delbruecki		 pentameric repeating unit of galactose [33]
HePS (Table 2), unlike HoPS, have a more complex structure as they are composed of several repeating units of sugars, such as pentose (D-ribose, D-arabinose, D-xylose), hexose (D-glucose, D-galactose, D-mannose), N-acetylated monosaccharides (N-acetyl-glucosamine and N-acetyl-galactosamine), or uronic acids (D-glucuronic acid, D-galacturonic acid), and may be branched or unbranched [46][47][48]. They are produced by members of the genera Lactobacillus, Lactococcus, and Streptococcus [4]. HePS are produced in relatively small amounts by LAB but exhibit high thickening power at low concentrations [6][49][50]. Kefiran is an example of HePS produced by several Lactobacillus species in kefir grains, including L. kefiranofaciens, L. kefirgranum, L. parakefir, L. kefir, and L. delbrueckii subsp. bulgaricus [51]. Kefiran is a water-soluble branched glucogalactan with a complex structure consisting of D-glucose (Glc) and D-galactose (Gal) in approximately equal amounts, with (1→6)-linked Glc, (1→3)-linked Gal, (1→4)-linked Gal, (1→4)-linked Glc, and (1→2, 6)-linked Gal [52]. Because of these types of linkages, kefiran cannot be hydrolyzed by the digestive enzymes of the human gastrointestinal tract, but it can be fermented by colon bacteria [51]. Other water-soluble HePS include gellan and xanthan, but they are produced by non-LAB, such as Sphingomonas paucimobilis and Xanthomonas campestris [53].
Table 2. Heteropolysaccharides produced by lactic acid bacteria.
LAB HePS Composition Molecular Weight Reference
Streptococcus thermophilus CC30 Glucose, galactose 58 to 180 kDa [54]
Streptococcus thermophilus CH101 Glucose, galactose 8.5 × 105 Da [55]
Streptococcus thermophilus LY03 Glucose, galactose, N-acetylgalactosamine 1.8 × 106 Da [55]
Streptococcus thermophilus S-3 N-acetylgalactosamine, galactose, glucose 5.7 × 105 Da [56]
Streptococcus thermophilus NIZO2104 Galactose, ribose, N-acetylgalactosamine, glucose 0.9 × 106 Da [57][58]
Streptococcus thermophilus AR333 Galactose, glucose, galactosamine 3.1 × 105 Da [59]
Lactobacillus delbruecki subsp. bulgaricus CNRZ 1187 Rhamnose, arabinose, mannose, galactose, glucose 104–106 Da [60][61]
Lactobacillus delbruecki subsp. bulgaricus DGCC291 Glucose, galactose 1.4 × 106 Da [57][58]
Lactobacillus delbruecki subsp. bulgaricus NCIMB702074 Glucose, galactose 1.8 × 106 Da [57][58]
Lacticaseibacillus casei (formerly Lactobacillus casei) WXD030 Glucose, glucosamine, mannose 37.37 kDa [62]
Lactobacillus gasseri FR4 Glucose, mannose, galactose, rhamnose, fucose 1.9 × 105 Da [63]
Lactobacillus helveticus MB2-1 Glucose, mannose, galactose, rhamnose, arabinose 1.83 × 105 Da [64]
Lactobacillus kefiranofaciens WT-2B Kefiran: glucose, galactose 7.6 × 105 Da [65]
Lactobacillus johnsonii 142 D-glucose and D-dalactose 1.0 × 105 Da [66]
Latilactobacillus sakei O-1 (formerly Lactobacillus sakei) Glucose, rhamnose 6 × 106 Da [67]
Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) JLK0142 Glucose, galactose 1.34 × 105 Da [68]
Lactiplantibacillus plantarum WLPL04 Xylose, glucose, galactose 6.61 × 104 Da [69]
Lactiplantibacillus plantarum YW11 Glucose, galactose 1.1 × 105 Da [70]
Lactiplantibacillus plantarum JLAU103 Arabinose, rhamnose, fucose, xylose, mannose, fructose, galactose, glucose 12.4 kDa [71]
Lactiplantibacillus plantarum EP56 Glucose, galactose, rhamnose 8.5×105 Da [72]
Lactiplantibacillus plantarum C88 Glucose, galactose 1.2 × 106 Da [73]
Lactiplantibacillus plantarum C70 Arabinose, mannose, glucose, galactose 3.8 × 105 Da [74]

2. Application of Exopolysaccharides-Producing LAB in Food Products

2.1. Yoghurt

EPS produced by LAB can be used to thicken and stabilize fermented dairy products. Lowering the pH during the fermentation process of yoghourt can lead to syneresis resulting from destabilisation of casein micelles. In situ production of EPS has been used to overcome this problem, as it leads to better rheological properties than when EPS is added as one of the components [75][76]. The starter cultures used for yoghourt production, Lactobacillus delbruecki subsp. bulgaricus and Streptococcus thermophilus, were selected to produce exopolysaccharides, generally 60–150 mg/L and 30–890 mg/L, respectively [46][77]. In recent years, studies have been conducted on new EPS-producing starter or adjunct cultures to be used in yoghourt production [46][78]. For example, Han et al. [79] evaluated 19 high EPS-producing Str. thermophilus strains isolated from traditional Chinese fermented milk products and used in yoghourt production. They selected a starter with high EPS production (SH-1), which exhibited lower syneresis, better texture, and better sensory evaluation than the samples fermented with a commercial yoghourt starter culture [79]. Fermented dairy products with low fat content can also be improved by using starters with high EPS production, as milk fat plays an important role on the taste, texture, and overall rheological properties of these products [80]. For example, the performance of EPS-producing Limosilactobacillus mucosae (formerly Lactobacillus mucosae) DPC 6426 as an adjunct culture in the production of low-fat yoghourt has been evaluated and shown to reduce syneresis and improve the functional properties of yoghourt [81].

2.2. Cheese

A variety of LAB cultures are used in cheese-making as starters and/or adjunct cultures [82]. Nowadays, customers are looking for healthier, low-fat cheeses, and this is where bacterial strains that can produce EPS come into play. As with any other dairy product, the amount of fat is critical to the texture and flavor of the cheese. Therefore, EPS produced by starter/adjuvant cultures can be used as a fat substitute and texturizer in the production of low-fat cheese [46]. Several studies have shown that EPS improves the texture and quality of low-fat cheese, resulting in a product that has similar properties to its full-fat counterpart. For example, EPS-producing strains of the genus Lactobacillus have been shown to increase moisture content and improve the melting of low-fat mozzarella cheese [46][83]. In a study by Costa et al. [84], an EPS-producing strain of Lactococcus lactis was used on semi-fat cheddar cheese. Several positive effects of the exopolysaccharide were observed, such as an increase in cheese yield. There was no negative interaction between the starter strain or the ripening strain and the exopolysaccharide-producing strain. After 3 months of ripening, some tests showed that the addition of the EPS-producing strain resulted in a semi-fat cheddar cheese with similar characteristics to a full-fat cheddar cheese without any change in taste [84]. For low-fat cheddar cheese, the addition of the EPS-producing culture of Lb. plantarum resulted in cheeses with higher moisture content, higher proteolysis and better sensory values, as well as lower hardness and cohesion compared to the control cheese [85]. In addition, the use of a mixed starter culture containing EPS-producing strains in the production of low-fat Kasar cheese improved the textural properties by producing a less compact protein matrix and a spongy structure [86]. The type of EPS was also shown to affect the rheological properties of the cheese. It was shown that the lower branching ropy EPS reduced protein particle size and decreased creaminess in a model of a low-fat fresh cheese, while the capsular EPS mainly contributed to the reduction of syneresis [87]. The use of EPS-producing LAB in full-fat cheeses has also been studied by several authors. In the production of Prato cheese, the use of exopolysaccharide-producing cultures was shown to improve yield and increase moisture content without affecting proteolysis, pH, melting ability, and sensory acceptability [88]. Rehman et al. [89] used a high EPS-producing strain of Lactobacillus kefiranofaciens isolated from Tibetan kefir grain to improve the chewiness and hardness of mozzarella cheese. In a recent study, in situ production of EPS was used to improve the production yield and rheological properties (hardness, elasticity and adhesiveness) of sour whey cheese-requesón [90].

2.3. Kefir

Kefir is a self-carbonated, slightly alcoholic beverage made from fermented milk, traditionally from Eastern Europe. Kefir preparation requires kefir grains, which are composed of proteins and polysaccharides and contain a symbiotic association of homofermentative and heterofermentative lactic acid bacteria, acetic acid bacteria, and yeasts [80]. During the fermentation process, exopolysaccharides known as kefiran are produced and act as viscosity regulators. Kefiran is a branched water-soluble glucogalactan composed of equal parts glucose and galactose, and its production is mainly due to Lactobacillus kefiranofaciens [46][80]. Within the complex community of kefir grains, other species of LAB have been isolated from kefir and found to produce EPS, such as Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus helveticus, Lactiplantibacillus pentosus, Lactococcus lactis subsp. Lactis, and Leuconostoc mesenteroides [91][92][93][94]. In the last decade, selected strains of mesophilic LAB have been investigated for their ability to ferment milk and produce EPS to improve the rheological properties of fermented milk-based foods [70][91][92][95]. In addition, much attention has also been paid to non-dairy products fermented with kefir grains. Due to the wide variety of sugars and subtracts used in the fermentation process, the microbial diversity of non-dairy kefir grains may be greater than that of traditional kefir grains. Several authors reported 45 different bacterial species and 23 yeasts [96]. However, due to its great complexity, the relative composition of bacteria and yeasts may vary during the kefir fermentation process, making it difficult to control and obtain uniform products for industrial use [96].

2.4. Application of Exopolysaccharides Producing Lactic Acid Bacteria in Plant-Based Beverages

In recent years, interest in vegetarian and vegan diets has increased for many reasons (e.g., health concerns, ethical concerns, sustainability). The challenge for manufacturers of plant-based milk alternatives is to produce products with acceptable taste and texture for customers [75][97]. The application of EPS-producing LAB has emerged to improve the sensory and organoleptic analysis of such products, as EPS can positively influence texture, mouthfeel, and syneresis [75][98]. Several studies have focused on the use of in situ production of EPS in fermented plant-based beverages, as it is possible to develop a large number of products with improved sensory properties. Li et al. [99] studied the fermentation process of soy milk with an EPS-producing L. plantarum strain over a period of 21 days. The fermented soy milk maintained the apparent viscosity and EPS content, exhibited satisfactory technological properties, and improved the taste of soy milk [99]. In another study, Hickisch et al. [97] attempted to produce a vegetable yoghourt alternative from lupins, which proved to be a good plant choice. A different strain of EPS-producing Lactiplantibacillus plantarum (TMW 1.460) was used for the fermentation process, which achieved better sensory values, such as appearance, texture, aroma, and taste [97]. Beverages mimicking the characteristics of cow’s milk yoghourt were also developed using an aqueous extract of quinoa flour and Weissella spp. as EPS producers and showed high acceptability in terms of acidity, sweetness, texture, and overall appearance [100][101].

2.5. Application of Exopolysaccharides in Bakery

EPS produced by LAB has been proposed as a promising alternative to replace the use of polysaccharides in bakeries as an additive for sourdough because they have thickening properties. EPS-producing LAB can be incorporated into fermented sourdough to have a positive effect on the techno-functional properties of baked goods [102][103][104]. The in situ production of EPS has been shown to improve the handling and stability of the dough, but also to increase the technological properties of the final product, such as the texture and volume of the bread [104][105]. Moreover, the use of selected EPS-producing LAB strains in sourdoughs has been investigated as a novel technological approach to compensate for quality losses in the functional properties of reduced-sugar products or to replace the added fat in bakery products [103][106]. In addition, some studies have shown that the use of EPS-producing LAB has a cold-protective effect and overcomes the quality loss of frozen dough products [107]. The use of polysaccharides has gained interest in recent years with the increasing production of gluten-free products. Not only are customers looking for healthier products, but people with a chronic autoimmune disease—celiac disease—are also looking to bakeries for better-quality gluten-free products [46][75][108]. The beneficial effect of EPS produced by LAB is to improve the structure and volume of gluten-free or gluten-containing bread, as they are able to bind water and form a high-quality network with other dough components. This later leads to softer bread crumb and longer shelf life [4][109]. The in situ production of EPS was demonstrated in a recent study by Zheng et al. [31], in which the EPS-producing Limosilactobacillus reuteri was used during the fermentation process. Its ability to produce fructans and glucans resulted in better-quality gluten-free bread.

2.6. Application of Exopolysaccharides in Meat Industry

While EPS-producing LAB are widely used in the dairy industry, their use in the meat industry is still a relatively new area of research [61]. Meat production dates back many millennia, and the use of lactic acid bacteria has given us an enormous variety of traditional foods around the world. By producing lactic acid or acetic acid in raw meat, we can control food safety, texture, color of meat, and much more [75][110]. Meat products contain many important nutrients (protein, iron, zinc, vitamins, etc.), but consumption of high-fat meat products may correlate with diseases such as diabetes or cardiovascular disease. Customer demand for low-fat meat products challenges the meat industry to develop new products to serve this market. This poses many problems for the meat industry because low-fat processed meat products may be deficient in terms of technological and sensory properties [61][75][110][111]. Hydrocolloids are widely used as food additives in the food industry. In the meat industry, they are known to improve the water-holding capacity and gelling properties of meat proteins and can improve the texture of low-fat meat products, but nowadays customers reject food additives on the ingredient list [112][113][114][115]. Therefore, in situ production of EPS by LAB during meat processing could be an interesting alternative. Few studies have been conducted on the in situ production of EPS by LAB in meat products. Meat products evaluated for the use of LAB for in situ production of EPS included cooked ham, raw fermented sausages (sucuk and salami), and spreadable raw fermented sausages [61]. Although the processing conditions for ham production showed a negative effect on EPS production, the use of in situ EPS-forming LAB was more promising for the production of fermented sausages [61][116]. In the study by Hilbig et al. [32], selected LAB strains (L. plantarum and L. curvatus strains) were able to produce sufficient amounts of EPS during sausage fermentation to allow reduction of the high fat content of fermented raw sausages [32]. Moreover, Dertli et al. [117] used EPS-forming LAB cultures in a Turkish fermented sausage to improve its textural properties, which became harder, less sticky, and tougher.

References

  1. Hussain, A.; Zia, K.M.; Tabasum, S.; Noreen, A.; Ali, M.; Iqbal, R.; Zuber, M. Blends and composites of exopolysaccharides; properties and applications: A review. Int. J. Biol. Macromol. 2017, 94, 10–27.
  2. Sutherland, I.W. Microbial polysaccharides from gram-negative bacteria. Int. Dairy J. 2001, 11, 663–674.
  3. Vanhaverbeke, C.; Heyraud, A.; Mazeau, K. Conformational Analysis of the exopolysaccharide from Burkholderia caribensis strain MWAP71: Impact on the interaction with soils. Biopolym. Orig. Res. Biomol. 2003, 69, 480–497.
  4. Lynch, K.M.; Coffey, A.; Arendt, E.K. Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Res. Int. 2018, 110, 52–61.
  5. Torino, M.I.; Font de Valdez, G.; Mozzi, F. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages. Front. Microbiol. 2015, 6, 834.
  6. Patel, S.; Majumder, A.; Goyal, A. Potentials of exopolysaccharides from lactic acid bacteria. Indian J. Microbiol. 2012, 52, 3–12.
  7. Gangoiti, J.; Pijning, T.; Dijkhuizen, L. Biotechnological potential of novel glycoside hydrolase family 70 enzymes synthesizing α-glucans from starch and sucrose. Biotechnol. Adv. 2018, 36, 196–207.
  8. Aburas, H.; İspirli, H.; Taylan, O.; Yilmaz, M.T.; Dertli, E. Structural and physicochemical characterisation and antioxidant activity of an α-D-Glucan produced by sourdough isolate Weissella cibaria MED17. Int. J. Biol. Macromol. 2020, 161, 648–655.
  9. Chen, Z.; Ni, D.; Zhang, W.; Stressler, T.; Mu, W. Lactic acid bacteria-derived α-Glucans: From enzymatic synthesis to miscellaneous applications. Biotechnol. Adv. 2021, 47, 107708.
  10. Van Leeuwen, S.S.; Kralj, S.; van Geel-Schutten, I.H.; Gerwig, G.J.; Dijkhuizen, L.; Kamerling, J.P. Structural analysis of the α-D-Glucan (EPS180) produced by the Lactobacillus reuteri strain 180 glucansucrase GTF180 Enzyme. Carbohydr. Res. 2008, 343, 1237–1250.
  11. Argüello-Morales, M.A.; Remaud-Simeon, M.; Pizzut, S.; Sarçabal, P.; Willemot, R.-M.; Monsan, P. Sequence Analysis of the gene encoding alternansucrase, a sucrose glucosyltransferase from Leuconostoc mesenteroides NRRL B-1355. FEMS Microbiol. Lett. 2000, 182, 81–85.
  12. Bajpai, V.K.; Majumder, R.; Rather, I.A.; Kim, K. Extraction, isolation and purification of exopolysaccharide from lactic acid bacteria using ethanol precipitation method. Bangladesh J. Pharmacol. 2016, 11, 573–576.
  13. Zannini, E.; Waters, D.M.; Coffey, A.; Arendt, E.K. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Appl. Microbiol. Biotechnol. 2016, 100, 1121–1135.
  14. Kavitake, D.; Devi, P.B.; Singh, S.P.; Shetty, P.H. Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food. Int. J. Biol. Macromol. 2016, 86, 681–689.
  15. Maina, N.H.; Tenkanen, M.; Maaheimo, H.; Juvonen, R.; Virkki, L. NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa. Carbohydr. Res. 2008, 343, 1446–1455.
  16. Bounaix, M.-S.; Gabriel, V.; Robert, H.; Morel, S.; Remaud-Siméon, M.; Gabriel, B.; Fontagné-Faucher, C. Characterization of Glucan-producing Leuconostoc strains isolated from sourdough. Int. J. Food Microbiol. 2010, 144, 1–9.
  17. Chellapandian, M.; Larios, C.; Sanchez-Gonzalez, M.; Lopez-Munguia, A. Production and properties of a dextransucrase from Leuconostoc mesenteroides IBT-PQ isolated from ‘Pulque’, a traditional Aztec alcoholic beverage. J. Ind. Microbiol. Biotechnol. 1998, 21, 51–56.
  18. Fabre, E.; Bozonnet, S.; Arcache, A.; Willemot, R.-M.; Vignon, M.; Monsan, P.; Remaud-Simeon, M. Role of the Two catalytic domains of DSR-E dextransucrase and their involvement in the formation of highly α-1, 2 branched dextran. J. Bacteriol. 2005, 187, 296–303.
  19. Kang, H.-K.; Kim, Y.-M.; Kim, D.-M. Functional, genetic, and bioinformatic characterization of dextransucrase (dsrbcb4) gene in Leuconostoc mesenteroides B-1299CB4. J. Microbiol. Biotechnol. 2008, 18, 1050–1058.
  20. Kang, H.-K.; Oh, J.-S.; Kim, D. Molecular characterization and expression analysis of the glucansucrase DSRWC from Weissella cibaria synthesizing a α (1→6) glucan. FEMS Microbiol. Lett. 2009, 292, 33–41.
  21. Kralj, S.; van Geel-Schutten, G.H.; Dondorff, M.M.G.; Kirsanovs, S.; van der Maarel, M.J.E.C.; Dijkhuizen, L.Y. Glucan synthesis in the genus Lactobacillus: Isolation and characterization of glucansucrase genes, enzymes and glucan products from six different strains. Microbiology 2004, 150, 3681–3690.
  22. Leemhuis, H.; Pijning, T.; Dobruchowska, J.M.; van Leeuwen, S.S.; Kralj, S.; Dijkstra, B.W.; Dijkhuizen, L. Glucansucrases: Three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications. J. Biotechnol. 2013, 163, 250–272.
  23. Monchois, V.; Remaud-Simeon, M.; Monsan, P.; Willemot, R.-M. Cloning and sequencing of a gene coding for an extracellular dextransucrase (DSRB) from Leuconostoc mesenteroides NRRL B-1299 synthesizing only a α (1–6) glucan. FEMS Microbiol. Lett. 1998, 159, 307–315.
  24. Mukasa, H.; Shimamura, A.; Tsumori, H. Purification and characterization of basic glucosyltransferase from Streptococcus mutans serotype C. Biochim. Biophys. Acta BBA Gen. Subj. 1982, 719, 81–89.
  25. Neubauer, H.; Bauche, A.; Mollet, B. Molecular characterization and expression analysis of the dextransucrase DsrD of Leuconostoc mesenteroides Lcc4 in homologous and heterologous Lactococcus lactis cultures. Microbiology 2003, 149, 973–982.
  26. Simpson, C.L.; Cheetham, N.W.; Jacques, N.A. Four glucosyltransferases, GtfJ, GtfK, GtfL and GtfM, from Streptococcus salivarius ATCC 25975. Microbiology 1995, 141, 1451–1460.
  27. Bechtner, J.; Wefers, D.; Schmid, J.; Vogel, R.F.; Jakob, F. Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827. Microbiology 2019, 165, 956–966.
  28. Edwards, C.G.; Collins, M.D.; Lawson, P.A.; Rodriguez, A.V. Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine. Int. J. Syst. Evol. Microbiol. 2000, 50, 699–702.
  29. Endo, A.; Okada, S. Lactobacillus satsumensis sp. Nov., isolated from mashes of shochu, a traditional japanese distilled spirit made from fermented rice and other starchy materials. Int. J. Syst. Evol. Microbiol. 2005, 55, 83–85.
  30. Kaneuchi, C.; Seki, M.; Komagata, K. Taxonomic study of Lactobacillus mali Carr and Davis 1970 and related strains: Validation of Lactobacillus mali Carr and Davis 1970 over Lactobacillus yamanashiensis Nonomura 1983. Int. J. Syst. Evol. Microbiol. 1988, 38, 269–272.
  31. Zheng, J.; Wittouck, S.; Salvetti, E.; Franz, C.M.; Harris, H.; Mattarelli, P.; O’Toole, P.W.; Pot, B.; Vandamme, P.; Walter, J. A Taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. 2020, 2782–2858.
  32. Hilbig, J.; Gisder, J.; Prechtl, R.M.; Herrmann, K.; Weiss, J.; Loeffler, M. Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst). Food Hydrocoll. 2019, 93, 422–431.
  33. Angelin, J.; Kavitha, M. Exopolysaccharides from probiotic bacteria and their health potential. Int. J. Biol. Macromol. 2020, 162, 853–865.
  34. Fukushima, K.; Ikeda, T.; Kuramitsu, H.K. Expression of Streptococcus mutans Gtf Genes in Streptococcus milleri. Infect. Immun. 1992, 60, 2815–2822.
  35. Monchois, V.; Arguello-Morales, M.; Russell, R.R. Isolation of an active catalytic core of Streptococcus downei MFe28 GTF-I glucosyltransferase. J. Bacteriol. 1999, 181, 2290–2292.
  36. Cerning, J. Exocellular polysaccharides produced by lactic acid bacteria. FEMS Microbiol. Lett. 1990, 87, 113–130.
  37. Côté, G.L.; Skory, C.D. Cloning, expression, and characterization of an insoluble glucan-producing glucansucrase from Leuconostoc mesenteroides NRRL B-1118. Appl. Microbiol. Biotechnol. 2012, 93, 2387–2394.
  38. Miao, M.; Bai, A.; Jiang, B.; Song, Y.; Cui, S.W.; Zhang, T. Characterisation of a novel water-soluble polysaccharide from Leuconostoc citreum SK24.002. Food Hydrocoll. 2014, 36, 265–272.
  39. Domingos-Lopes, M.F.P.; Lamosa, P.; Stanton, C.; Ross, R.P.; Silva, C.C.G. Isolation and characterization of an exopolysaccharide-producing Leuconostoc citreum strain from artisanal cheese. Lett. Appl. Microbiol. 2018, 67, 570–578.
  40. Kralj, S.; Stripling, E.; Sanders, P.; van Geel-Schutten, G.H.; Dijkhuizen, L. Highly hydrolytic reuteransucrase from probiotic Lactobacillus reuteri strain ATCC 55730. Appl. Environ. Microbiol. 2005, 71, 3942–3950.
  41. Badel, S.; Bernardi, T.; Michaud, P. New perspectives for lactobacilli exopolysaccharides. Biotechnol. Adv. 2011, 29, 54–66.
  42. Garai-Ibabe, G.; Dueñas, M.T.; Irastorza, A.; Sierra-Filardi, E.; Werning, M.L.; López, P.; Corbí, A.L.; Fernández de Palencia, P. Naturally occurring 2-substituted (1,3)-β-D-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods. Bioresour. Technol. 2010, 101, 9254–9263.
  43. Shi, Q.; Hou, Y.; Xu, Y.; Mørkeberg Krogh, K.B.R.; Tenkanen, M. Enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs. Carbohydr. Polym. 2019, 208, 285–293.
  44. Mensink, M.A.; Frijlink, H.W.; van der Voort Maarschalk, K.; Hinrichs, W.L. Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydr. Polym. 2015, 130, 405–419.
  45. Ozimek, L.K.; Kralj, S.; Van der Maarel, M.J.; Dijkhuizen, L. The levansucrase and inulosucrase enzymes of Lactobacillus reuteri 121 catalyse processive and non-processive transglycosylation reactions. Microbiology 2006, 152, 1187–1196.
  46. Daba, G.M.; Elnahas, M.O.; Elkhateeb, W.A. Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. Int. J. Biol. Macromol. 2021, 173, 79–89.
  47. De Vuyst, L.; De Vin, F.; Vaningelgem, F.; Degeest, B. Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria. Int. Dairy J. 2001, 11, 687–707.
  48. Mozzi, F.; Vaningelgem, F.; Hébert, E.M.; Van der Meulen, R.; Foulquié Moreno, M.R.; Font de Valdez, G.; De Vuyst, L. Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers. Appl. Environ. Microbiol. 2006, 72, 4431–4435.
  49. Monsan, P.; Bozonnet, S.; Albenne, C.; Joucla, G.; Willemot, R.-M.; Remaud-Siméon, M. Homopolysaccharides from lactic acid bacteria. Int. Dairy J. 2001, 11, 675–685.
  50. Robyt, J.F. Mechanisms in the glucansucrase synthesis of polysaccharides and oligosaccharides from sucrose. Adv. Carbohydr. Chem. Biochem. 1995, 51, 133–168.
  51. Moradi, Z.; Kalanpour, N. Kefiran, a branched polysaccharide: Preparation, properties and applications: A review. Carbohydr. Polym. 2019, 223, 115100.
  52. Ghasemlou, M.; Khodaiyan, F.; Jahanbin, K.; Gharibzahedi, S.M.T.; Taheri, S. Structural investigation and response surface optimisation for improvement of kefiran production yield from a low-cost culture medium. Food Chem. 2012, 133, 383–389.
  53. West, T.P. Synthesis of the microbial polysaccharide gellan from dairy and plant-based processing coproducts. Polysaccharides 2021, 2, 16.
  54. Kanamarlapudi, S.L.R.K.; Muddada, S. Characterization of exopolysaccharide produced by Streptococcus thermophilus CC30. BioMed Res. Int. 2017, 2017, 4201809.
  55. De Vuyst, L.; Zamfir, M.; Mozzi, F.; Adriany, T.; Marshall, V.; Degeest, B.; Vaningelgem, F. Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks. Int. Dairy J. 2003, 13, 707–717.
  56. Xu, Z.; Guo, Q.; Zhang, H.; Wu, Y.; Hang, X.; Ai, L. Exopolysaccharide produced by Streptococcus thermophiles S-3: Molecular, partial structural and rheological properties. Carbohydr. Polym. 2018, 194, 132–138.
  57. Gentès, M.-C.; St-Gelais, D.; Turgeon, S.L. Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria. Dairy Sci. Technol. 2011, 91, 645–661.
  58. Gentès, M.-C.; Turgeon, S.L.; St-Gelais, D. Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts. Int. Dairy J. 2016, 55, 79–86.
  59. Zhang, H.; Ren, W.; Guo, Q.; Xiong, Z.; Wang, G.; Xia, Y.; Lai, P.; Yin, B.; Ai, L. Characterization of a yogurt-quality improving exopolysaccharide from Streptococcus thermophilus AR333. Food Hydrocoll. 2018, 81, 220–228.
  60. Bouzar, F.; Cerning, J.; Desmazeaud, M. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogurt production. J. Dairy Sci. 1997, 80, 2310–2317.
  61. Loeffler, M.; Hilbig, J.; Velasco, L.; Weiss, J. Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products—A new field of application? Compr. Rev. Food Sci. Food Saf. 2020, 19, 2932–2954.
  62. Xiu, L.; Zhang, H.; Hu, Z.; Liang, Y.; Guo, S.; Yang, M.; Du, R.; Wang, X. Immunostimulatory activity of exopolysaccharides from probiotic Lactobacillus casei WXD030 strain as a novel adjuvant in vitro and in vivo. Food Agric. Immunol. 2018, 29, 1086–1105.
  63. Rani, R.P.; Anandharaj, M.; David Ravindran, A. Characterization of a novel exopolysaccharide produced by Lactobacillus gasseri FR4 and demonstration of its in vitro biological properties. Int. J. Biol. Macromol. 2018, 109, 772–783.
  64. Li, W.; Xia, X.; Tang, W.; Ji, J.; Rui, X.; Chen, X.; Jiang, M.; Zhou, J.; Zhang, Q.; Dong, M. Structural characterization and anticancer activity of cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1. J. Agric. Food Chem. 2015, 63, 3454–3463.
  65. Maeda, H.; Zhu, X.; Suzuki, S.; Suzuki, K.; Kitamura, S. Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2BT. J. Agric. Food Chem. 2004, 52, 5533–5538.
  66. Górska, S.; Jachymek, W.; Rybka, J.; Strus, M.; Heczko, P.B.; Gamian, A. Structural and immunochemical studies of neutral exopolysaccharide produced by Lactobacillus johnsonii 142. Carbohydr. Res. 2010, 345, 108–114.
  67. Degeest, B.; Janssens, B.; De Vuyst, L. Exopolysaccharide (EPS) biosynthesis by Lactobacillus sakei 0–1: Production kinetics, enzyme activities and EPS yields. J. Appl. Microbiol. 2001, 91, 470–477.
  68. Wang, J.; Wu, T.; Fang, X.; Min, W.; Yang, Z. Characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus plantarum JLK0142 isolated from fermented dairy tofu. Int. J. Biol. Macromol. 2018, 115, 985–993.
  69. Liu, Z.; Zhang, Z.; Qiu, L.; Zhang, F.; Xu, X.; Wei, H.; Tao, X. Characterization and bioactivities of the exopolysaccharide from a probiotic strain of Lactobacillus plantarum WLPL04. J. Dairy Sci. 2017, 100, 6895–6905.
  70. Wang, J.; Zhao, X.; Tian, Z.; Yang, Y.; Yang, Z. Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet kefir. Carbohydr. Polym. 2015, 125, 16–25.
  71. Min, W.-H.; Fang, X.-B.; Wu, T.; Fang, L.; Liu, C.-L.; Wang, J. Characterization and Antioxidant activity of an acidic exopolysaccharide from Lactobacillus plantarum JLAU103. J. Biosci. Bioeng. 2019, 127, 758–766.
  72. Tallon, R.; Bressollier, P.; Urdaci, M.C. Isolation and characterization of two exopolysaccharides produced by Lactobacillus plantarum EP56. Res. Microbiol. 2003, 154, 705–712.
  73. Zhang, L.; Liu, C.; Li, D.; Zhao, Y.; Zhang, X.; Zeng, X.; Yang, Z.; Li, S. Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88. Int. J. Biol. Macromol. 2013, 54, 270–275.
  74. Ayyash, M.; Abu-Jdayil, B.; Itsaranuwat, P.; Galiwango, E.; Tamiello-Rosa, C.; Abdullah, H.; Esposito, G.; Hunashal, Y.; Obaid, R.S.; Hamed, F. Characterization, bioactivities, and rheological properties of exopolysaccharide produced by novel probiotic Lactobacillus plantarum C70 isolated from camel milk. Int. J. Biol. Macromol. 2020, 144, 938–946.
  75. Korcz, E.; Varga, L. Exopolysaccharides from lactic acid bacteria: Techno-Functional application in the food industry. Trends Food Sci. Technol. 2021, 110, 375–384.
  76. Berthold-Pluta, A.M.; Pluta, A.S.; Garbowska, M.; Stasiak-Różańska, L. Exopolysaccharide-producing lactic acid bacteria—Health-promoting properties and application in the dairy industry. Adv. Microbiol. 2019, 58, 191–204.
  77. Zarour, K.; Vieco, N.; Pérez-Ramos, A.; Nácher-Vázquez, M.; Mohedano, M.L.; López, P. Chapter 4—Food ingredients synthesized by lactic acid bacteria. In Microbial Production of Food Ingredients and Additives; Handbook of Food Bioengineering; Holban, A.M., Grumezescu, A.M., Eds.; Academic Press: Cambridge, MA, USA, 2017; pp. 89–124. ISBN 978-0-12-811520-6.
  78. Tiwari, S.; Kavitake, D.; Devi, P.B.; Halady, P.S. Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. Int. J. Biol. Macromol. 2021, 183, 1585–1595.
  79. Han, X.; Yang, Z.; Jing, X.; Yu, P.; Zhang, Y.; Yi, H.; Zhang, L. Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed Res. Int. 2016, 2016, e7945675.
  80. Patel, A.; Prajapati, J. Food and Health Applications of exopolysaccharides produced by lactic acid bacteria. Adv. Dairy Res. 2013, 1, 1–7.
  81. London, L.E.E.; Chaurin, V.; Auty, M.A.E.; Fenelon, M.A.; Fitzgerald, G.F.; Ross, R.P.; Stanton, C. Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt. Int. Dairy J. 2015, 40, 33–38.
  82. Settanni, L.; Moschetti, G. Non-Starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol. 2010, 27, 691–697.
  83. Broadbent, J.R.; McMahon, D.J.; Oberg, C.J.; Welker, D.L. Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese. Int. Dairy J. 2001, 11, 433–439.
  84. Costa, N.E.; Hannon, J.A.; Guinee, T.P.; Auty, M.A.E.; McSweeney, P.L.H.; Beresford, T.P. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. J. Dairy Sci. 2010, 93, 3469–3486.
  85. Wang, B.; Song, Q.; Zhao, F.; Xiao, H.; Zhou, Z.; Han, Y. Purification and characterization of dextran produced by Leuconostoc pseudomesenteroides PC as a potential exopolysaccharide suitable for food applications. Process. Biochem. 2019, 87, 187–195.
  86. Şanli, T.; Gursel, A.; Şanli, E.; Acar, E.; Benli, M. The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses. Int. J. Dairy Technol. 2013, 66, 535–542.
  87. Surber, G.; Schäper, C.; Wefers, D.; Rohm, H.; Jaros, D. Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese). Int. Dairy J. 2021, 112, 104854.
  88. Coelho Nepomuceno, R.S.C.; Gonçalves Costa, L.C., Jr.; Bueno Costa, R.G. Exopolysaccharide-producing culture in the manufacture of prato cheese. LWT Food Sci. Technol. 2016, 72, 383–389.
  89. Rehman, R.; Wang, Y.; Wang, J.; Geng, W. Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS-producing strain Lactobacillus kefiranofaciens ZW3. Int. J. Dairy Technol. 2018, 71, 90–98.
  90. Carrero-Puentes, S.; Fuenmayor, C.; Jiménez-Pérez, C.; Guzmán-Rodríguez, F.; Gómez-Ruiz, L.; Rodríguez-Serrano, G.; Alatorre-Santamaría, S.; García-Garibay, M.; Cruz-Guerrero, A. Development and characterization of an exopolysaccharide-functionalized acid whey cheese (Requesón) using Lactobacillus delbrueckii ssp. bulgaricus. J. Food Process. Preserv. 2021, e16095.
  91. Hamet, M.F.; Piermaria, J.A.; Abraham, A.G. Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks. LWT Food Sci. Technol. 2015, 63, 129–135.
  92. Wang, H.; Sun, X.; Song, X.; Guo, M. Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chem. 2021, 339, 128099.
  93. Wang, Y.; Li, C.; Liu, P.; Ahmed, Z.; Xiao, P.; Bai, X. Physical characterization of exopolysaccharide produced by Lactobacillus plantarum KF5 isolated from Tibet kefir. Carbohydr. Polym. 2010, 82, 895–903.
  94. You, X.; Yang, L.; Zhao, X.; Ma, K.; Chen, X.; Zhang, C.; Wang, G.; Dong, M.; Rui, X.; Zhang, Q. Isolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir. Int. J. Biol. Macromol. 2020, 158, 408–419.
  95. Botelho, P.S.; Maciel, M.I.S.; Bueno, L.A.; Marques, M.d.F.F.; Marques, D.N.; Sarmento Silva, T.M. Characterisation of a new exopolysaccharide obtained from of fermented kefir grains in soymilk. Carbohydr. Polym. 2014, 107, 1–6.
  96. Egea, M.B.; dos Santos, D.C.; de Oliveira Filho, J.G.; da Costa Ores, J.; Takeuchi, K.P.; Lemes, A.C. A review of nondairy kefir products: Their characteristics and potential human health benefits. Crit. Rev. Food Sci. Nutr. 2020, 60, 1–17.
  97. Hickisch, A.; Beer, R.; Vogel, R.F.; Toelstede, S. Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives. Food Res. Int. 2016, 84, 180–188.
  98. Peyer, L.C.; Zannini, E.; Arendt, E.K. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends Food Sci. Technol. 2016, 54, 17–25.
  99. Li, C.; Li, W.; Chen, X.; Feng, M.; Rui, X.; Jiang, M.; Dong, M. Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (eps) producing lactic acid bacteria strains. LWT Food Sci. Technol. 2014, 57, 477–485.
  100. Lorusso, A.; Coda, R.; Montemurro, M.; Rizzello, C.G. Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages. Foods 2018, 7, 51.
  101. Zannini, E.; Jeske, S.; Lynch, K.M.; Arendt, E.K. Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1. Int. J. Food Microbiol. 2018, 268, 19–26.
  102. Păcularu-Burada, B.; Georgescu, L.A.; Bahrim, G.-E. Current approaches in sourdough production with valuable characteristics for technological and functional applications. Ann. Univ. Dunarea Jos Galati Fascicle VI Food Technol. 2020, 44, 132–148.
  103. Sahin, A.W.; Zannini, E.; Coffey, A.; Arendt, E.K. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Res. Int. 2019, 126, 108583.
  104. Tinzl-Malang, S.K.; Grattepanche, F.; Rast, P.; Fischer, P.; Sych, J.; Lacroix, C. Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling. LWT 2020, 127, 109375.
  105. Tang, X.; Liu, R.; Huang, W.; Zhang, B.; Wu, Y.; Zhuang, J.; Omedi, J.O.; Wang, F.; Zheng, J. Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread. LWT 2018, 96, 519–525.
  106. Valerio, F.; Bavaro, A.R.; Di Biase, M.; Lonigro, S.L.; Logrieco, A.F.; Lavermicocca, P. Effect of amaranth and quinoa flours on exopolysaccharide production and protein profile of liquid sourdough fermented by Weissella cibaria and Lactobacillus plantarum. Front. Microbiol. 2020, 11, 967.
  107. Zhang, B.; Omedi, J.O.; Zheng, J.; Huang, W.; Jia, C.; Zhou, L.; Zou, Q.; Li, N.; Gao, T. Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. Food Biosci. 2021, 43, 101180.
  108. Akobeng, A.K.; Singh, P.; Kumar, M.; Al Khodor, S. Role of the gut microbiota in the pathogenesis of coeliac disease and potential therapeutic implications. Eur. J. Nutr. 2020, 59, 3369–3390.
  109. Xu, D.; Hu, Y.; Wu, F.; Jin, Y.; Xu, X.; Gänzle, M.G. Comparison of the functionality of exopolysaccharides produced by sourdough lactic acid bacteria in bread and steamed bread. J. Agric. Food Chem. 2020, 68, 8907–8914.
  110. Ryan, P.M.; Ross, R.P.; Fitzgerald, G.F.; Caplice, N.M.; Stanton, C. Sugar-Coated: Exopolysaccharide producing lactic acid bacteria for food and human health applications. Food Funct. 2015, 6, 679–693.
  111. Kumar, Y. Development of low-fat/reduced-fat processed meat products using fat replacers and analogues. Food Rev. Int. 2021, 37, 296–312.
  112. Andrès, S.; Zaritzky, N.; Califano, A. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages. Int. J. Food Sci. Technol. 2006, 41, 954–961.
  113. Asioli, D.; Aschemann-Witzel, J.; Caputo, V.; Vecchio, R.; Annunziata, A.; Næs, T.; Varela, P. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Res. Int. 2017, 99, 58–71.
  114. Gibis, M.; Schuh, V.; Weiss, J. Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocoll. 2015, 45, 236–246.
  115. Verbeken, D.; Neirinck, N.; Van Der Meeren, P.; Dewettinck, K. Influence of κ-Carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Sci. 2005, 70, 161–166.
  116. Hilbig, J.; Loeffler, M.; Herrmann, K.; Weiss, J. The influence of exopolysaccharide-producing lactic acid bacteria on reconstructed ham. Int. J. Food Sci. Technol. 2019, 54, 2763–2769.
  117. Dertli, E.; Yilmaz, M.T.; Tatlisu, N.B.; Toker, O.S.; Cankurt, H.; Sagdic, O. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (Sucuk). Meat Sci. 2016, 121, 156–165.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license; additional terms may apply. By using this site, you agree to the Terms and Conditions and Privacy Policy.
Upload a video for this entry
Information
Subjects: Biotechnology & Applied Microbiology
Contributors MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register :
Dominika Jurášková
,
Susana C. Ribeiro
,
Celia C. G. Silva
View Times: 81
Revisions: 2 times (View History)
Update Date: 25 Dec 2023
Table of Contents
    1000/1000
    Hot Most Recent
    Video Production Service
    Feedback