Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Abstract
The ability of food-grade Lactic Acid Bacteria (LAB) L. reuteri (strains MBI-C42 and MBI-C43) and L. panis strain MBI-V35 to produce Extracellular Polysaccharides (EPS) was detected and confirmed in this study. Alike so far acknowledged LAB L. reuteri LB 121 and L. sanfranciscensis 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 (L. acidophilus, Streptococcus thermophilus, L. bulgaricus) 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.
How to cite this article:
P. Semjonovs , J. Jasko , L. Auzina and P. Zikmanis . The Use of Exopolysaccharide-Producing Cultures of Lactic Acid Bacteria to Improve the Functional Value of Fermented Foods.
DOI: https://doi.org/10.36478/jftech.2008.101.109
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2008.101.109