Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: For better or for worse?
Idioma
EN
Article de revue
Este ítem está publicado en
Foods. 2021, vol. 10, n° 9
Resumen en inglés
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 ...Leer más >
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.< Leer menos
Palabras clave en inglés
Lactic acid bacteria
Wine
Exopolysaccharides
Fermented beverages
Centros de investigación