ArticleFoods (Basel, Switzerland)2023
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Physicochemical and Functional Characterization of a Novel Extremophilic Exopolysaccharide Produced byMicroorganisms · 2026Article
- Prospecting and characterization of potential probiotic lactobacilli from animal gut and food sources.Scientific reports · 2026Article
- Characterization and immunomodulatory activity of exopolysaccharides produced byFood science and biotechnology · 2026Article
- Exopolysaccharides from lactic acid bacteria: functional ingredients with biotechnological potential - a critical review.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Review
- Distinct functional responses of root endophyte and rhizosphere microbial communities in intercropping systems under arid conditions.Frontiers in plant science · 2026Article
- Process optimization ofFrontiers in nutrition · 2026Article
- Hypoglycemic and Antioxidant Activities of Exopolysaccharides Produced by Lactic Acid Bacteria: A Systematic Review.Preventive nutrition and food science · 2025Review
- A Biotechnological Platform Based on the Newly Isolated Streptococcus thermophilus D4 to Obtain Viable Biomass and Exopolysaccharides for Enterocytes Wound Healing.Biotechnology and bioengineering · 2025Article
- Harnessing Probiotics to Combat Candidiasis: Mechanisms, Evidence, and Future Directions.Journal of fungi (Basel, Switzerland) · 2025Review
- Carbon source-dependent transcriptomic regulation and monosaccharide remodeling of exopolysaccharide biosynthesis in Pediococcus pceusentosa LL-07.BMC microbiology · 2025Article
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Exopolysaccharide (EPS)-ProducingFoods (Basel, Switzerland) · 2025Article
- Lactic Acid Bacteria Exopolysaccharides Unveiling Multifaceted Insights from Structure to Application in Foods and Health Promotion.Foods (Basel, Switzerland) · 2025Review
- Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production.Foods (Basel, Switzerland) · 2025Article
- Methods for Detection, Extraction, Purification, and Characterization of Exopolysaccharides of Lactic Acid Bacteria-A Systematic Review.Foods (Basel, Switzerland) · 2024Review
- Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.Foods (Basel, Switzerland) · 2024Article
- Fermentative optimization and characterization of exopolysaccharides fromFood science and biotechnology · 2024Article
- Combined application of melatonin andFrontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Exopolysaccharides (EPS) are complex molecules produced by some microorganisms and used in foods as texturizers and stabilizers, their properties depending on their chemical structure. In this work, three different lactic acid bacteria (LAB), were tested for their ability to produce EPS, by using five different mono- and disaccharides as their sole carbon source. The growth and acidifying ability were analysed, the EPSs were quantified by the official method AOAC 991.43, and their chemical structure was investigated. The amount of EPS varied from 0.71 g/L to 2.38 g/L, and maltose was the best sugar for EPS production by Lacticaseibacillus paracasei 2333. Lacticaseibacillus rhamnosus 1019 produced the highest amount when fed with lactose, whereas the EPS amount of Lactobacillus bulgaricus 1932 was not significantly different depending on the sugar type. The EPS chains consisted of fructose, galactose, glucose, mannose, ribose, glucosamine, galactosamine, and in some cases rhamnose in different proportions, depending on the strain and carbon source. The molecular weight of EPS ranged from <10 KDa to >500 KDa and was again highly dependent on the strain and the sugar used, suggesting the possibility of growing different strains under different conditions to obtain EPS with different potential applications in the food system.
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