RT info:eu-repo/semantics/article
T1 Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
A1 Abarquero Camino, Daniel
A1 Renes, Erica
A1 Fresno Baro, José María
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Exopolysaccharides biosynthesis
K1 Exopolysaccharides
K1 Gluten-free bakery products
K1 Industrial application
K1 Lactic acid bacteria
K1 Low-fat dairy products
K1 Textural properties
K1 3309 Tecnología de Los Alimentos
AB This review describes and discusses the structure, biosynthesis and applications of exopolysaccharidesfrom lactic acid bacteria. These substances are classified as homopolysaccharides, which are synthesisedfrom sucrose through the action of extracellular glycosyltransferases or heteropolysaccharides, which aresynthesised from repeating unit precursors formed in the cytoplasm and assembled extracellularly by thesequential addition of nucleotide sugars. The industrial application of exopolysaccharides is linked toenhancing the texture and rheological properties of certain fermented products and their productionin situbeing of particular interest. The chemical characteristics of exopolysaccharides influence interac-tions with milk proteins in fermented dairy products. These compounds reduce gel syneresis and increasethe viscosity, water retention capacity and firmness of the gel, all of which are desirable characteristics forthe development of low-fat dairy products. Similarly, they have applications in the production of gluten-free bakery products and fermented meat products
PB Wiley-Blackwell
SN 0950-5423
LK http://hdl.handle.net/10612/14524
UL http://hdl.handle.net/10612/14524
NO .
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 18-abr-2024