New perspectives for Lactobacilli exopolysaccharides

被引：334

作者：

Badel, S. ^{[1
]}

Bernardi, T. ^{[2
]}

Michaud, P. ^{[1
]}

机构：

[1] Univ Blaise Pascal, Clermont Univ, Lab Genie Chim & Biochim, Polytech Clermont Ferrand, F-63174 Aubiere, France

[2] BioFilm Control, F-63360 St Beauzire, France

来源：

BIOTECHNOLOGY ADVANCES | 2011年 / 29卷 / 01期

关键词：

Lactobacillus; Exopolysaccharides; Food products; Prebiotics; LACTIC-ACID BACTERIA; DELBRUECKII SUBSP BULGARICUS; STRUCTURAL-CHARACTERIZATION; BIOFILM FORMATION; STREPTOCOCCUS-THERMOPHILUS; RHEOLOGICAL PROPERTIES; PEDIOCOCCUS-PARVULUS; STARTER CULTURES; MOLECULAR-MASS; GENE CLUSTERS;

D O I：

10.1016/j.biotechadv.2010.08.011

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactobacilli have the ability to produce different kinds of exopolysaccharides (EPS) exhibiting a wide diversity of structures. EPS are classified, according to their composition into homopolysaccharides and heteropolysaccharides. One of their most described applications is their utilization as texturing agents naturally synthesized in the fermented food products. Nowadays, in regard to demand of modern consumers focusing towards safe and healthy food without additives, new perspectives of development appear for these biopolymers. The GRAS (Generally Recognized As Safe) and probiotic status of some lactobacilli give to them more preference for consumable EPS production. The main drawbacks limiting their industrial expansion are their low yields of production and the validation of their healthy allegations. Moreover, the texturing role of these exopolysaccharides, notably in dairy products, is actually a controversial issue. This review focuses on the novel ways of EPS production employing Lactobacillus spp. and their potential as nutraceuticals. (C) 2010 Elsevier Inc. All rights reserved.

引用

页码：54 / 66

页数：13

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