TY  - JOUR
T1  - The Use of Exopolysaccharide-Producing Cultures of Lactic Acid Bacteria to Improve the Functional Value of Fermented Foods
AU - , P. Semjonovs AU - , J. Jasko AU - , L. Auzina AU - , P. Zikmanis 
JO  - Journal of Food Technology
VL  - 6
IS  - 2
SP  - 101
EP  - 109
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.101.109
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.101.109
KW  - Exopolysaccharides
KW  -lactic acid bacteria
KW  -fructans
KW  -probiotics
KW  -prebiotics
KW  -synbiotics
KW  -fermented foods
AB  - 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.
ER  -