@article{MAKHILLJFT2008628161,
    title = {The Use of Exopolysaccharide-Producing Cultures of Lactic Acid Bacteria to Improve the Functional Value of Fermented Foods},
    journal = {Journal of Food Technology},
    volume = {6},
    number = {2},
    pages = {101-109},
    year = {2008},
    issn = {1684-8462},
    doi = {jftech.2008.101.109},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2008.101.109},
    author = {P. Semjonovs,J. Jasko,L. Auzina and},
    keywords = {Exopolysaccharides,lactic acid bacteria,fructans,probiotics,prebiotics,synbiotics,fermented foods},
    abstract = {The ability of food-grade Lactic Acid Bacteria (LAB) <I>L. reuteri</I> (strains MBI-C42 and MBI-C43) and <I>L. panis</I> strain MBI-V35 to produce Extracellular Polysaccharides (EPS) was detected and confirmed in this study. Alike so far acknowledged LAB <I>L. reuteri</I> LB 121 and <I>L. sanfranciscensis</I> DSM 20451, the strains under study in the presence of sucrose produced a complex of EPS consisting of glucans and fructans (at a ratio within a range 1:2.9, respectively) with a molecular mass about 55-867 kDa. The growth and acidification power of bifidobacteria and other constituent cultures of probiotic dairy starters (<I>L. acidophilus</I>, <I>Streptococcus thermophilus, L. bulgaricus</I>) were stimulated in the presence of exogenously added polysaccharides and above LAB were capable to assimilate these EPS as a sole carbon source. An increase of fructan content was confirmed during lactic acid fermentation of food substrates by EPS-producing strains, thus suggesting their potent application for an improvement of products towards synbiotic food.}
    }