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首页> 外文期刊>Antonie van Leeuwenhoek: Journal of Microbiology and serology >Exploiting expolysaccharides from lactic acid bacteria.
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Exploiting expolysaccharides from lactic acid bacteria.

机译：从乳酸菌中提取多糖。

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摘要

Microbial exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products. EPS production is characterized by a large variety in terms of quantity, chemical composition, molecular size, charge, type of sidechains and rigidity of the molecules. Monosaccharide unit's composition, linkages, charge and size determine the EPS' intrinsic properties and their interactions with other milk constituents. EPSs contribute to texture, mouthfeel, taste perception and stability of the final product. Furthermore, it was reported that EPS from food grade organisms, particularly LAB, have potential as food additives and as functional food ingredients with both health and economic benefits. A better understanding of structure-function relationships of EPS in a dairy food matrix and of EPS biosynthesis remain two major challenges for further applications of EPS and the engineering of functional polysaccharides.
机译：乳酸菌（LAB）合成的微生物胞外多糖（EPS）在发酵乳制品的生产中起主要作用。 EPS的生产在数量，化学组成，分子大小，电荷，侧链类型和分子的刚性方面具有多种多样的特征。单糖单元的组成，键，电荷和大小决定了EPS的固有特性以及它们与其他牛奶成分的相互作用。 EPS有助于最终产品的质地，口感，口感和稳定性。此外，据报道，食品级生物特别是乳酸菌的EPS具有作为食品添加剂和功能性食品成分的潜力，具有健康和经济效益。乳制品基质中EPS的结构功能关系以及EPS生物合成的更好理解仍然是EPS进一步应用和功能多糖工程化的两个主要挑战。

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