Abstract
Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.
Highlights
Lactic acid fermentation (LAF) is a liable method to improve the shelf-life of fruit and vegetables along with nutritional and sensory qualities
Bacterial strains belonging to Lactobacillus, Leuconostoc, Weissella and Bifidobacterium genera are commonly involved in food LAF
It has been shown that lactic acid bacteria (LAB) are able to modulate the composition in phenolic compounds and enhance antioxidant activity [1]
Summary
Lactic acid fermentation (LAF) is a liable method to improve the shelf-life of fruit and vegetables along with nutritional and sensory qualities. Leuconostoc and Weissella strains have hydrocolloid properties [6] products and would to be tested as an hydrocolloids gather polysaccharides, which improve textural stability of suspensions, rheological innovative alternative for food formulation. The is conditions protected from micronutrients andcell fermentation [8].temperature or osmolarity shifts and from toxins and antibiotics Both quantity and quality of EPS producedcharacteristics, depend on sugar availability, presence of LAB polysaccharides have interesting and attractive including antioxidant activities, micronutrients and fermentation conditions [8]. LAF, the activities, and generate an increasing interest for their possible use in the field of food and contribution of EPS-producing LAB species and the associated nutritional and sensory benefits that pharmaceutical industries. LAF, the contribution of EPS-producing LAB species and the associated nutritional and sensory benefits that can result from this production
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have