Abstract
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.
Highlights
EPSs Produced and Biosynthetic PathwaysEPSs are extracellular glucidic polymers of variable size (a few tens of monosaccharides to several tens of thousands)
Lactic acid bacteria (LAB) form a large group of bacteria, and are widely used throughout the world for the biotransformation of animal and plant resources
malolactic fermentation (MLF) is important for three reasons [3]: (i) the transformation of malic acid into lactic acid softens the beverage, reducing its total acidity; (ii) the growth of bacteria is accompanied by the consumption of the residual substrates of the medium, which limits the risk of development of the spoilage flora during storage and aging and (iii) the release of aromas and the production of secondary metabolites by Academic Editors: Paloma López and
Summary
EPSs are extracellular glucidic polymers of variable size (a few tens of monosaccharides to several tens of thousands). They may consist of a single type of monomer (homopolysaccharides) or of several different monomers (heteropolysaccharides), they may be neutral or charged and may or may not contain non-carbohydrate substituents. Glucosyltransferase more or less mucoid gene strains lyoprotective ability dsrO and levO to freeze-drying process [33]. Wine eps cluster aromatic complexity, biofilm formation, capsule, lyoprotective ability to freeze-drying cider eps cluster ropy character [37]
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