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首页> 外文期刊>Macromolecular symposia >Expolysaccharides from Lactic Acid Bacteria: Technological Bottlenecks and Practical Solutions
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Expolysaccharides from Lactic Acid Bacteria: Technological Bottlenecks and Practical Solutions

机译：乳酸菌中的暴露多糖：技术瓶颈和实用解决方案

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摘要

Microbial exopolysaccharides are added to or occur in a wide variety of food products, where they serve as viscosifying or gelling agents. Exopolysaccharides with different composition, size and structure are synthesized by several strains of lactic acid bacteria. Structural analyses combined with rheological studies reveal that there is considerable variation among the different exopolysaccharides; some of them exhibit remarkable thickening and shear-thinning properties and display high intrinsic viscosities. Hence, several slime-producing lactic acid bacterium strains and their biopolymers have interesting functional and technological properties, which may be exploited towards different products. However, the production of exopolysaccharides from lactic acid bacteria is low and often unstable, and their downstream processing is difficult. Strain improvement, enhanced productivities and advanced modification and production processes (both enzyme and fermentation technology) may contribute to their economic soundness.
机译：微生物外多糖被添加到多种食品中或出现在多种食品中，这些食品用作增稠剂或胶凝剂。通过几种乳酸菌菌株合成具有不同组成，大小和结构的胞外多糖。结构分析结合流变学研究表明，不同的胞外多糖之间存在相当大的差异;它们中的一些表现出显着的增稠和剪切稀化特性，并显示出高的固有粘度。因此，几种产生粘液的乳酸菌菌株及其生物聚合物具有有趣的功能和技术特性，可用于不同的产品。然而，由乳酸菌产生的胞外多糖产量低且经常不稳定，并且其下游加工困难。菌株的改良，提高的生产率以及先进的改良和生产工艺（酶和发酵技术）都可能有助于其经济上的稳健。

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