DIMOPOULOU, M.; DOLS-LAFARGUE, Marguerite

doi:10.3390/foods10092204

DOLS-LAFARGUE, Marguerite
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Ce document a été publié dans

Foods. 2021, vol. 10, n° 9

Résumé en anglais

Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.< Réduire

Mots clés en anglais

Lactic acid bacteria

Wine

Exopolysaccharides

Fermented beverages

URI

https://oskar-bordeaux.fr/handle/20.500.12278/124001

DOI

http://dx.doi.org/10.3390/foods10092204

Unités de recherche

Oenologie - UMR 1366

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Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?

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Résumé en anglais

Mots clés en anglais

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