Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

Frontiers in Microbiology

Volumn 6, Issue JUL, 2015, Pages

  Torino, María Inés ^a   de Valdez, Graciela Font ^a   Mozzi, Fernanda ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Exopolysaccharides; Fermented beverages; Fermented foods; Heteropolysaccharides; Homopoysaccharides; Lactic acid bacteria; Sourdough

Indexed keywords

BIOPOLYMER; EXOPOLYSACCHARIDE; FRUCTOSE OLIGOSACCHARIDE;

BACTERIAL STRAIN; BEVERAGE; BREAD; CHEESE; FERMENTED PRODUCT; FOOD INDUSTRY; GAS CHROMATOGRAPHY; LACTIC ACID BACTERIUM; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN EXPRESSION; PURIFICATION; REVIEW;

BACTERIA (MICROORGANISMS);

EID: 85032069089     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2015.00834     Document Type: Review

References (192)

1. Abedin, R.M.A., El-Borai, A.M., Shall, M.A., El-Assar, S.A. (2013). Optimization and statistical evaluation of medium components affecting dextran and dextransucrase production by Lactobacillus acidophilus ST76480.01. Life Sci. J. 10, 1746-1753.
2. Agrawal, P., and Hassan, A.N. (2008). Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture. J. Dairy Res. 75, 182-188.
3. Aman, A., Siddiqui, N.N., and Qader, S.A.U. (2012). Characterization and potential applications of high molecular weight dextran produced by Leuconostoc mesenteroides AA1. Carbohyd. Polym.87, 910-915.
4. Amari, M., Laguerre, S., Vuillemin, M., Robert, H., Loux, V., Klopp, C., Morel, S., Gabriel, B., Remaud-Siméon, M., Gabriel, V., Moulis, C., and Fontagné-Faucher, C. (2012). Genome sequence of Weissella confusa LBAE C39-2, isolated from a wheat sourdough. J. Bacteriol. 194, 1608-1609.
5. Anwar, M.A., Kralj, S., Pique, A.V., Leemhuis, H., van der Maarel, M.J.E.C., and Dijkhuizen, L. (2010). Inulin and levan synthesis by probiotic Lactobacillus gasseri strains: characterization of three novel fructansucrase enzymes and their fructan products. Microbiology 156, 1264-1274.
6. Anwar, M.A., Kralj, S., van der Maarel, M.J., and Dijkhuizen, L. (2008). The probiotic Lactobacillus johnsonii NCC 533 produces high-molecular-mass inulin from sucrose by using an inulosucrase enzyme. Appl. Environ. Microbiol.74, 3426-3433.
7. Arendt, E.K., Ryan, L.A.M., and Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiol. 24, 165-174.
8. Ayeni, F.A., Sánchez, B., Adeniyi, B.A., de Los Reyes-Gavilán, C.G., Margolles, A., and Ruas-Madiedo, P. (2011). Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine. Int. J. Food Microbiol. 147, 97-104.
9. Badel, S., Bernardi, T., and Michaud, P. (2011). New perspectives for lactobacilli exopolysaccharides. Biotechnol. Adv. 29, 54-66.
10. Bejar, W., Gabriel, V., Amari, M., Morel, S., Mezghani, M., Maguin, E., Fontagné-Faucher, C., Bejar, S., and Chouayekh, H. (2013). Characterization of glucansucrase and dextran from Weissella sp. TN610 with potential as safe food additives.Int J Biol Macromol. 52, 125-32.
11. Bergmaier, D., Champagne, C.P, and Lacroix, C. (2005). Growth and exopolysaccharide production during free and immobilized cell chemostat culture of Lactobacillus rhamnosus RW-9595M. J. Appl. Microbiol. 98, 272-284.
12. Boguta, A.M., Bringel, F., Martinussen, J., and Jensen, P.R. (2014). Screening of lactic acid bacteria for their potential as microbial cell factories for bioconversion of lignocellulosic feedstocks. Microb. Cell Fact. 13, 97.
13. Borges, S., Silva, J., and Teixeira, P. (2014). The role of lactobacilli and probiotics in maintaining vaginal health. Arch. Gynecol. Obstet. 289, 479-489.
14. Bounaix, M.S., Gabriel, V., Robert, H., Morel, S., Remaud-Siméon, M., Gabriel, B., and Fontagné-Faucher, C. (2010a). Characterization of glucan-producing Leuconostoc strains isolated fromsourdough. Int. J. Food Microbiol.144, 1-9.
15. Bounaix, M.S., Robert, H., Gabriel, V., Morel, S., Remaud-Siméon, M., Gabriel, B., and Fontagné-Faucher, C. (2010b). Characterization of dextran-producing Weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression. FEMS Microbiol. Lett.311, 18-26.
16. Bowen, W.H., and Koo, H. (2011). Biology of Streptococcus mutans derived glucosyltransferases: role in extracellular matrix formation of cariogenic biofilms. Caries Res. 45, 69-86.
17. Brison, Y., Pijning, T., Malbert, Y., Fabre, E., Mourey, L., Morel, S., Potocki-Véronèse, G., Monsan, P., Tranier, S., Remaud-Siméon, M., and Dijkstra, B.W. (2012). Functional and structural characterization of an a-(1-2) branching sucrase derived from DSR-E glucansucrase. J. Biol. Chem. 287, 7915-7924.
18. Broadbent, J.R., McMahon, D.J., Welker, D.L., Oberg, C.J., and Moineau, S. (2003). Biochemistry, genetics and applications of exopolysaccharide production in Streptococcus thermophilus: a review. J. Dairy Sci. 86, 407-423.
19. Cantarel, B.L., Coutinho, P.M., Rancurel, C., Bernard, T., Lombard, V., and Henrissat, B. (2009). The Carbohydrate-Active EnZymes database (CAZy): an expert resource for glycogenomics. Nucleic Acids Res. 37, D233-D238.
20. Cataldi, T.R., Campa, C., and De Benedetto, G.E. (2000). Carbohydrate analysis by high performance anion-exchange chromatography with pulsed amperometric detection: the potential is still growing. Fresenius J. Anal. Chem. 368, 739-758.
21. Cave, R.A., Seabrook, S.A., Gidley, M.J., and Gilbert, R.G. (2009). Characterization of starch by size-exclusion chromatography: the limitations imposed by shear scission. Biomacromol. 10, 2245-2253.
22. Chapot-Chartier, M.-P., Monnet, V., and De Vuyst, L. (2011). "Cell walls and exopolysaccharides of lactic acid bacteria", in The 10th LAB Symposium. Thirty Years Research on Lactic Acid Bacteria, ed. A. Ledeboer, J. Hugenholtz, J. Kok, W. Konings, and J. Wouters (Rotterdam, The Netherlands: Media Labs), 37-59.
23. Cheirsilp, B., Shimizu, H., and Shioya, S. (2003). Enhanced kefiran production by mixed culture of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae. J. Biotechnol. 100, 43-53. Ciucanu, I., and Kerek, F. 81984). A simple and rapid method for the permethylation of carbohydrates. Carbohydr. Res. 131, 209-217.
24. Colby, S.M., Withing, G.C., Tao, L., and Russell, R.R.B. (1995). Insertional inactivation of the Streptococcus mutans dexA (dextranase) gene results in altered adherence and dextran catabolism. Microbiology 141, 2929-2936.
25. Costa, N.E., Hannon, J.A., Guinee, T.P., Auty, M.A., McSweeney, P.L., and Beresford, T.P. (2010). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. J. Dairy Sci. 93, 3469-3486.
26. Coulon, J., Houlès, A., Dimopoulou, M., Maupeu, J., and Dols-Lafargue, M. (2012). Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell. Int. J. Food Microbiol. 159, 25-29.
27. Das, D., and Goyal, A. (2014). Characterization and biocompatibility of glucan: a safe food additive from probiotic Lactobacillus plantarum DM5. J. Sci. Food Agric.94, 683-690.
28. Damager, I., Engelsen, S.B., Blennow, A., Moller, B.L., and Motawia, M.S. (2010). First principles insight into the a-glucan structures of starch: their synthesis, conformation, and hydration. Chem. Rev. 110, 2049-2080.
29. De Vuyst, L., De Vin, F., and Kamerling, J.P. (2007) "Exopolysaccharides from lactic acid bacteria", in Comprehensive Glycoscience, ed. J.P. Kamerling, Vol. 2. (Oxford, U.K.: Elsevier), 477-518.
30. De Vuyst, L., de Vin. F., Vaningelgem, F. and Degeest, B. (2001). Recent development in thebiodsynthesis and applications of heteropolysaccharides from lactic acid bacteria. Int.Dairy J. 11, 687-707.
31. De Vuyst, L. and Degeest, B. (1999). Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol. Rev. 23, 153-177.
32. De Vuyst, L., Zamfir, M., Mozzi, F., Adriany, T., Marshall, V., Degeest, B. and Vaningelgem, F. (2003). Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks. Int.Dairy J. 13, 707-717.
33. Decock, P., and Cappelle, S. (2005) Bread technology and sourdough technology. Trends Food Sci. Technol. 16, 113-120.
34. Deveau, H., Van Calsteren, M.R., and Moineau, S. (2002). Effect of exopolysaccharides on phage-host interactions in Lactococcus lactis. Appl. Environ. Microbiol.68, 4364-4369.
35. Di Cagno, R., Coda, R., De Angelis, M., and Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol.33, 1-10.
36. Di Cagno, R., De Angelis, M., Limitone, A., Minervini, F., Carnevali, P., Corsetti, A., and Gäenzle, M., Ciati, R., and Gobbetti, M. (2006). Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 54, 9873-9881.
37. Di Cagno, R., De Pasquale, I., De Angelis, M., Buchin, S., Rizzello, C.G., and Gobbetti, M. (2014). Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. J. Dairy Sci. 97, 72-84.
38. Dimopoulou, M., Vuillemin, M., Campbell-Sills, H., Lucas, P.M., Ballestra, P., Miot-Sertier, C., Favier, M., Coulon, J., Moine, V., Doco, T., Roques, M., Williams, P., Petrel, M., Gontier, E., Moulis, C., Remaud-Simeon, M., Dols-Lafargue, M. (2014). Exopolysaccharide (EPS) synthesis by Oenococcus oeni: From Genes to Phenotypes. PLoS One, Jun 5;9(6):e98898. doi: 10.1371/journal.pone.0098898. eCollection 2014.
39. Dols-Lafargue, M., Lee, H.Y., Le Marrec, C., Heyraud, A., Chambat, G., and Lonvaud-Funel, A. (2008). Characterization of gtf, a glucosyltransferase gene in the genomes of Pediococcus parvulus and Oenococcus oeni, two bacterial species commonly found in wine. Appl. Environ. Microbiol.74, 4079-4090.
40. Duboc, P. and Mollet, B. (2001) Applications of exopolysaccharides in the dairy industry. Int. Dairy J. 11, 759-768.
41. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956). Colorimetric method for the determination of sugars and related substances. Anal. Chem. 28, 350-356.
42. Dueñas-Chasco, M. T., Rodríguez-Carvajal, M. A., Mateo, P. T., Franco-Rodríguez, G., Espartero, J. L., Irastorza-Iribas, A., Gil-Serrano, A. M. (1997). Structural analysis of the exopolysaccharide produced by Pediococcus damnosus 2.6. Carbohydr. Res. 303, 453-458.
43. Dueñas-Chasco, M.T., Rodríguez-Carvajal, M.A., Tejero-Mateo, P., Espartero, J.L., Irastorza-Iribas, A., and Gil-Serrano, A.M. (1998). Structural analysis of the exopolysacharide produced by Lactobacillus spp. G-77. Carbohydr. Res.307, 125-133.
44. EFSA. (2010) What's New on Novel Foods?. Amsterdam, The Netherlands: EFSA.
45. Endo, A., Futagawa-Endo, Y., and Dicks, L.M. (2009) Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches. Syst. Appl. Microbiol.32, 593-600.
46. Escalante, A., Giles-Gómez, M., Hernández, G., Córdova-Aguilar, M.S., López-Munguía, A., Gosset, G., and Bolívar, F. (2008). Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach. Int. J. Food. Microbiol. 124, 126-134.
47. Escalante, A., Rodríguez, M.E., Martínez, A., López-Munguía, A., Bolívar, F., and Gosset, G. (2004). Characterization of bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis. FEMS Microbiol. Lett.235, 273-279.
48. Foligné, B., Daniel, C., and Pot, B. (2013). Probiotics from research to market: the possibilities, risks and challenges. Curr. Opin. Microbiol. 16, 284-292.
49. Fujiwara, T., Hoshino, T., Ooshima, T., Sobue, S., and Hamada, S., (2000). Purification, characterization, and molecular analysis of the gene encoding glucosyltransferase from Streptococcus oralis. Infect. Immun. 68, 2475-2483.
50. Galle, S., and Arendt, E.K. (2014). Exopolysaccharides from sourdough lactic acid bacteria. Crit. Rev. Food Sci. Nutr. 54, 891-901.
51. Galle, S., Schwab, C., Arendt, E., and Gänzle, M. (2010). Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J. Agric. Food Chem. 58, 5834-5841.
52. Galle, S., Schwab, C., Arendt, E.K., and Gänzle, M.G. (2011). Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiol. 28, 547-553.
53. Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M.G., and Arendt, E.K. (2012a). Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. Int. J. Food Microbiol. 155, 105-112.
54. Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M., and Arendt, E. (2012b). Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread. J. Cereal Sci. 56, 531-537.
55. Gänzle, M., and Schwab, C. (2009). "Ecology of exopolysaccharide formation by lactic acidbacteria: sucrose utilization, stress tolerance and biofim formation", in Bacterial Polysaccharides, Current Innovations and Future Trends, ed. M. Ullrich (Norfolk, UK: Caister Academic Press), 263-278.
56. Gänzle, M.G., Vermeulen, N., and Vogel, R.F. (2007). Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough. Food Microbiol. 24, 128-138.
57. Garai-Ibabe, G., Dueñas, M. T., Irastorza, A., Sierra-Filardi, E., Werning, M. L., López, P., Corbí, A.L., Fernández de Palencia, P. (2010). Naturally occurring 2-substituted (1, 3)-beta-d glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods. Biores. Technol. 101, 9254-9263.
58. Gaspar, P., Carvalho, A.L., Vinga, S., Santos, H., and Neves, A.R. (2013). From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria. Biotechnol. Adv. 31, 764-788.
59. Gerwig, G.J., Kamerling, J.P., and Vliegenthart, J.F. (1979). Determination of the absolute configuration of mono-saccharides in complex carbohydrates by capillary G.L.C. Carbohyd. Res. 77, 10-17.
60. Giraffa, G. (2004). Studying the dynamics of microbial populations during food fermentation. FEMS Microbiol. Rev. 28, 251-260.
61. Gobbetti, M., Rizzello, C.G., Di Cagno, R., and De Angelis, M. (2014). How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37, 30-40.
62. Goh, K.K.T., Haisman, D.R., Archer, R.H., and Singh, H. (2005). Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media. Food Res. Int. 38, 605-613.
63. Grosu-Tudor, S. S., and Zamfir, M. (2014). Exopolysaccharide production by selected lactic acid bacterias isolated from fermented vegetables. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, 2014ISSN 2285-1364, ISSN Online 2285-1372, ISSN-L 2285-1364.
64. Górska-Fraçzek, S., Sandström, C., Kenne, L., Pásciak, M., Brzozowska, E., Strus, M., Heczko, P., and Gamian, A. (2013a). The structure and immunoreactivity of exopolysaccharide isolated from Lactobacillus johnsonii strain 151. Carbohydr. Res. 378, 148-153.
65. Górska-Fraçzek, S., Sandström, C., Kenne, Rybka, J., Strus, M., Heczko, P., and Gamian, A. (2013b). Structural studies of the exopolysaccharide consisting of a nonasaccharide repeating unit isolated from Lactobacillus rhamnosus KL37B. Carbohydr. Res. 346, 2926-2932.
66. Hammes, W.P., and Gänzle, M.G. (1997). "Sourdough breads and related products", in Microbiology of Fermented Foods, ed. E. Wood and J.B. Brian (Springer US), 199-216.
67. Hassan, A.N. (2008). Possibilities and challenges of exopolysaccharide-producing lactic culturesin dairy foods. J. Dairy Sci. 91, 1282-1298.
68. Hassan, A.N., Corredig, M., Frank, J.F., and Elsoda, M. (2004) Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant. J. Dairy Res. 71, 116-120.
69. He, Z., Liang, J., Tang, Z., Ma, R., Peng, H., and Huang Z. (2015). Role of the luxS gene in initial biofilm formation by Streptococcus mutans. J Mol Microbiol Biotechnol. 25, 60-68.
70. Hongpattarakere, T., Cherntong, N., Wichienchot, S., Kolida, S., and Rastall, R.A. (2012) In vitro prebiotic evaluation of exopolysaccharides produced by marine isolated lactic acid bacteria. Carbohydr. Polym.87, 846-852.
71. Hüfner, E., Britton, R.A., Roos, S., Jonsson, H., and Hertel, C. (2008). Global transcriptional response of Lactobacillus reuteri to the sourdough environment. Syst Appl Microbiol. 31, 323-338.
72. Hugenholtz, J. (2008). The lactic acid bacterium as a cell factory for food ingredient production. Int. Dairy J. 18, 466-475.
73. Ibarburu, I., Soria-Díaz, M. E., Rodríguez-Carvajal, M. A., Velasco, S. E., Tejero-Mateo, P., Gil-Serrano, A. M., Irastorza, A., and Dueñas, M.T. (2007). Growth and exopolysaccharide (EPS) production by Oenococcus oeni I4 and structural characterization of their EPSs. J. Appl. Microbiol. 103, 477-486.
74. Isenberg, S.L., Brewer, A.K., Côté, G.L., and Striegel, A.M. (2010). Hydrodynamic versus size exclusion chromatography characterization of alternan and comparison to off-line MALS. Biomacromol. 11, 2505-2511.
75. Ito, A., Hayashi, M., Hamasaki, T., and Ebisu, S. (2011). Risk assessment of dental caries by using Classification and Regression Trees. J. Dent. Res. 39, 457-463.
76. Jolly, L., and Stingele, F. (2001). Molecular organization and functionality of exopolysaccharidegene cluster in lactic acid bacteria. Int. Dairy J. 11, 733-745.
77. Juna, S., Williams, P.A., and Davies, S. (2011). Determination of molecular mass distribution of amylopectin using asymmetrical flow field-flow fractionation. Carbohyd. Polym. 83, 1384-1396.
78. Kang, H.-K., Oh, J.-S., and Kim, D. (2009). Molecular characterization and expression analysis of the glucansucrase DSRWC from Weissella cibaria synthesizing a a-(1, 6) glucan. FEMS Microbiol. Lett. 292, 33-41.
79. Katina, K., Maina, N.H., Juvonen, R., Flander, L., Johansson, L., Virkki, L., Tenkanen, M., and Laitila, A. (2009). In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiol. 26, 734-743.
80. Kearney, N., Stack, H. M., Tobin, J. T., Chaurin, V., Fenelon, M. A., Fitzgerald, G. F., Paul, R., Stanton, C. (2011). Lactobacillus paracasei NFBC 338 producing recombinant beta glucanpositively influences the functional properties of yoghurt. Int. Dairy J. 21, 561-567.
81. Koo, H., Falsetta, M.L., and Klein, M.I. (2013). The exopolysaccharide matrix: a virulence determinant of cariogenic biofilm. J. Dent. Res. 92, 1065-1073.
82. Korakli, M. and Vogel, R.F. (2006). Structure/function relationship of homopolysaccharide producing glycansucrases and therapeutic potential for their synthesized glycans. Appl. Microbiol. Biotechnol. 71, 790-803.
83. Korkeala, H., Suortti, T., Mäkelä, P. (1988). Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species. Int. J. Food Microbiol. 7, 339-347.
84. Kralj, S., van Geel-Schutten, G.H., Dondorff, M.M.G., Kirsanovs, S., van der Maarel, M.J.E.C., and Dijkhuizen, L. (2004). Glucan synthesis in the genus Lactobacillus: isolation and characterization of glucansucrase genes, enzymes and glucan products from six different strains. Microbiology 150, 3681-3690.
85. Krinos, C.M., Coyne, M.J., Weinacht, K.G., Tzianabos, A.O., Kasper, D.L., and Comstock, L.E. (2001) Extensive surface diversity of a commensal microorganism by multiple DNA inversions. Nature 414, 555-558.
86. Kumar, A.S., Mody, K., and Jha, B. (2007). Bacterial exopolysaccharides-A perception. J. Basic Microbiol. 47, 103-117.
87. Lacaze, G., Wick, M., and Cappelle, S. (2007). Emerging fermentation technologies: development of novel sourdoughs. Food Microbiol. 24, 155-160.
88. Laws, A.P., Chadha, M.J., Chacon-Romero, M., Marshall, V.M., and Maqsood, M. (2008). Determination of the structure and molecular weights of the exopolysaccharide produced by Lactobacillus acidophilus 5e2 when grown on different carbon feeds. Carbohydr. Res. 343, 301-307.
89. Lebeer, S., Verhoeven, T.L., Claes, I.J., De Hertogh, G., Vermeire, S., Buyse, J., Van Immerseel, F., Vanderleyden, J., and De Keersmaecker, S.C. (2011). FISH analysis of Lactobacillus biofilms in the gastrointestinal tract of different hosts. Lett. Appl. Microbiol. 52, 220-226.
90. Leemhuis, H., Pijning, T., Dobruchowska, J.M., Dijkstra, B.W., and Dijkhuizen, L. (2012). Glycosidic bond specificity of glucansucrases: on the role of acceptor substrate binding residues. Biocatalysis Biotransformation 30, 366-376.
91. Leemhuis, H., Dijkman, W.P., Dobruchowska, J.M., Pijning, T., Grijpstra, P., Kralj, S., Kamerling, J.P., and Dijkhuizen, L. (2013a). 4, 6-a-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily. Appl. Microbiol. Biotechnol.97, 181-193.
92. Leemhuis, H., Pijning, T., Dobruchowskaa, J.M., van Leeuwena, S.S., Kralj, S., Dijkstrab, B.W., and Dijkhuizen, L. (2013b). Glucansucrases: Three-dimensional structures, reactions, mechanism, a-glucan analysis and their implications in biotechnology and food applications. J. Biotechnol.163, 250-272.
93. LeBlanc, J.G., Milani, C., de Giori, G.S., Sesma, F., van Sinderen, D., and Ventura, M. (2013). Bacteria as vitamin suppliers to their host: a gut microbiota perspective. Curr. Opin. Biotechnol. 24, 160-168.
94. Leroy F., and De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for foodfermentation industry. Trends. Food Sci. Technol. 15, 67-78.
95. Llaubères, R.M., Richard, B., Lonvaud, A., Dubordieu, D. (1990). Structure of an exocellular h-D-glucan from Pediococcus sp., a wine lactic acid bacteria. Carbohydr. Res. 203, 103-107.
96. Lynch, K.M., McSweeney, P.L.H., Arendt, E.K., Uniacke-Lowe, T., Galle, S., and Coffey, A. (2014). Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese. Int. Dairy J. 34, 125-134.
97. Maeda, H., Zhu, X., Suzuki, S., Suzuki, K., and Kitamura, S. (2004) Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B (T). J. Agric. Food Chem.52, 5533-5538.
98. Maina, N.H., Virkki, L., Pynnönen, H., Maaheimo, H., and Tenkanen, M. (2011). Structural analysis of enzyme-resistant isomaltooligosaccharides reveals the elongation of a-(1→3)-linked branches in Weissella confusa dextran. Biomacromolecules, 12, 409-418.
99. Malang, S.K., Maina, N.H., Schwab, C., Tenkanen, M., and Lacroix, C. (2015). Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella. Food Microbiol. 46, 418-427.
100. Malik, A., Radji, M., Kralj, S., and Dijkhuizen, L. (2009). Screening of lactic acid bacteria from Indonesia reveals glucansucrase and fructansucrase genes in two different Weissella confusa strains from soya. FEMS Microbiol. Lett. 300, 131-138.
101. McCabe, O., Spinelli, S., Farenc, C., Labbé, M., Tremblay, D., Blangy, S., Oscarson, S., Moineau, S., and Cambillau, C. (2015). The targeted recognition of Lactococcus lactis phages to their polysaccharide receptors. Mol. Microbiol. doi: 10.1111/mmi.12978. [Epub ahead of print].
102. Medrano, M., Hamet, M.F., Abraham, A.G., and Pérez, P.F. (2009). Kefiran protects Caco-2 cells from cytopathic effects induced by Bacillus cereus infection. Antonie van Leeuwenhoek 96, 505-513.
103. Mende, S., Peter, M., Bartels, K., Rohm, H., and Jaros, D. (2013). Addition of purified exopolysaccharide isolates from S. thermophilus to milk and their impact on the rheology of acid gels. Food Hydrocol. 32, 178-185.
104. Meng, G., and Fütterer, K. (2003). Structural framework of fructosyl transfer in Bacillus subtilis levansucrase. Nat. Struct. Biol. 10, 935-941.
105. Meng, G., and Fütterer, K. (2008). Donor substrate recognition in the raffinose-bound E342A mutant of fructosyltransferase Bacillus subtilis levansucrase. BMC Struct Biol. 8:16. doi: 10.1186/1472-6807-8-16.
106. Monchois, V., Willemot, R.M., and Monsan, P. (1999). Glucansucrases: mechanism of action and structure-function relationships. FEMS Microbiol. Rev. 23, 131-151.
107. Monsan, P., Bozonnet, S., Albenne, C., Joucla, G., Willemot, R.M., and Remaud-Siméon, M. (2001). Homopolysaccharides from lactic acid bacteria. Int. Dairy J. 11, 675-685.
108. Mozzi, F., Vaningelgem, F., Hébert, E.M., van der Meulen, R., Foulquié-Moreno, M.R., Font de Valdez, G., and De Vuyst, L. (2006). Diversity of heteropolysaccharide producing lactic acid bacterium strains and their biopolymers. Appl. Environ. Microbiol. 72, 4431-4435.
109. Mozzi, F., de Giori, G.S., Oliver, G., and de Valdez, G.F. (1995). Exopolysaccharide production by Lactobacillus casei. II. Influence of the carbon source. Milchwissenschaft, 50, 307-309.
110. Olivares-Illana, V., López-Munguía, A., and Olvera, C. (2003) Molecular characterization of inulosucrase from Leuconostoc citreum: a fructosyltransferase within a glucosyltransferase. J Bacteriol.185, 3606-3612.
111. Olano-Martin, E., Mountzouris, K.C., Gibson, G.R., and Rastall, R.A. (2000). In vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria. Br. J. Nutr. 83, 247-255.
112. Ortiz, M.E., Bleckwedel, J., Raya, R.R., and Mozzi F. (2013). Biotechnological and in situ food production of polyols by lactic acid bacteria. Appl. Microbiol. Biotechnol. 97, 4713-4726.
113. Ozimek, L.K., Kralj, S., van der Maarel, M., Dijkhuizen, L. (2006). The levansucrase and inulosucrase enzymes of Lactobacillus reuteri 121 catalyse processive and non-processive transglycosylation reactions. Microbioliology 152, 1187-1196.
114. Ozturk, S., Aslim, B., and Suludere, Z. (2009). Evaluation of chromium (VI) removal behaviour by two isolates of Synechocystis sp. in terms of exopolysaccharide (EPS) production and monomer composition. Bioresour. Technol. 100, 5588-5593.
115. Palomba, S., Cavella, S., Torrieri, E., Piccolo, A., Mazzei, P., Blaiotta, G., Ventorino, V., and Pepe, O. (2012). Polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter culture. Appl. Environ. Microbiol. 78, 2737-2747.
116. Pachekrepapol, U., Horne, D.S., and Lucey, J.A. (2015). Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels. J. Dairy Sci. 98, 2843-2852.
117. Paes Leme, A.F., Koo, H., Bellato, C.M., Bedi, G., and Cury, J.A. (2006). The role of sucrose in cariogenic dental biofilm formation-new insight. J. Dent. Res. 85, 878-887.
118. Park, J.-H., Ahn, H.-J., Kim, S.-G. and Chung, C.-H. (2013). Dextran-like exopolysaccharide producing Leuconostoc 053.and Weissella from kimchi and its ingredients. Food Sci. Biotechnol. 22, 1047-.
119. Passerini, D., Vuillemin, M., Ufarté, L., Morel, S., Loux, V., Fontagné-Faucher, C., Monsan, P., Remaud-Siméon, M., and Moulis, C. (2015). Inventory of the GH70 enzymes encoded by Leuconostoc citreum NRRL B-1299-identification of three novel a-transglucosylases. FEBS J. doi: 10.1111/febs.13261.
120. Patel, S., Majumder, A., and Goyal, A. (2012). Potentials of exopolysaccharides from lactic acid bacteria. Indian J. Microbiol. 52, 3-12.
121. Patten, D.A., Leivers, S., Chadha, M.J., Maqsood, M., Humphreys, P.N., Laws, A.P., and Collett, A. (2014). The structure and immunomodulatory activity on intestinal epithelial cells of the EPSs isolated from Lactobacillus helveticus sp. Rosyjski and Lactobacillus acidophilus sp. 5e2. Carbohydr. Res. 384, 119-127.
122. Pessione, E. (2012). Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows. Front. Cell Infect. Microbiol. 2, 86.
123. Picton, L., Bataille, I., and Muller, G. (2000). Analysis of a complex polysaccharide (gum arabic) by multi-angle laser light scattering coupled on-line to size exclusion chromatography and flow field flow fractionation. Carbohyd. Polym. 42, 23-31.
124. Piermaria, J.A., de la Canala, M.L., and Abraham, A.G. (2008). Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain. Food Hydrocolloid 22, 1520-1527.
125. Pijning, T., Vujičić-Žagar, A., Kralj, S., Dijkhuizen, L., and Dijkstra, B.W. (2012). Structure of the a-1, 6/a-1, 4-specific glucansucrase GTFA from Lactobacillus reuteri 121. Acta Crystallogr. Sect. F. Struct. Biol. Cryst. Commun. 68, 1448-1454.
126. Polak-Berecka, M., Wásco, A., Skrzypek, H., and Kreft, A. (2013). Production of exopolysaccharides by a probiotic strain of Lactobacillus rhamnosus: biosynthesis and purification methods. Acta Alim. 42, 220-228.
127. Rao, T. J., and Goyal, A. (2013). A novel high dextran yielding Weissella cibaria JAG8 for cereal food application. Int. J. Food Sci. Nutr.64, 346-354.
128. Rodriguez, C., Van der Meulen, R., Vaningelgem, F., Font de Valdez, G., Raya, R.R., De Vuyst, L., and Mozzi, F. (2008) Sensitivity of capsular-producing Streptococcus thermophilus strains to bacteriophage adsorption. Lett. Appl. Microbiol. 46, 462-468.
129. Rolland-Sabate, A., Colonna, P., Mendez-Montealvo, M.G., and Planchot, V. (2007). Branching features of amylopectins and glycogen determined by asymmetrical flow field flow fractionation coupled with multiangle laser light scattering. Biomacromolecules 8, 2520-2532.
130. Ruas-Madiedo, P., and De los Reyes-Gavilán, C.G. (2005). Methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria. J. Dairy Sci. 88, 843-856.
131. Ruas-Madiedo, P., Abraham, A., Mozzi, F. and de los Reyes-Gavilán, C. (2008). Functionality of exopolysaccharides produced by lactic acid bacteria" in Molecular Aspects of Lactic Acid Bacteria for Traditional and New Applications, ed. B. Mayo, P. López, and G. Pérez-Martínez (Kerala, India: Research Signpost) 138-166.
132. Ruas-Madiedo, P., Salazar, N., and de los Reyes-Gavilán, G.C. (2009a). "Biosynthesis andchemical composition of exopolysaccharides produced by lactic acid bacteria" in Bacterial Polysaccharides, Current Innovations and Future Trends, ed. M. Ullrich, (Norfolk, U.K.: Caister Academic Press) 279-310.
133. Ruas-Madiedo, P., Salazar, N., and de los Reyes-Gavilán, G.C. (2009b). "Exopolysaccharidesproduced by lactic acid bacteria in food and probiotic applications", in Microbial Glycobiology, Structures, Relevance and Applications, ed. A.P. Moran, O. Holst, P.J.Brennan, and M. von Itzstein, (London, UK: Academic Press, Elsevier), 887-902.
134. Ruas-Madiedo, P., Sánchez, B., Hidalgo-Cantabrana, C., Margolles, A., and Laws, A. (2012). "Exopolysaccharides from lactic acid bacteria and bifidobacteria", in Handbook of AnimalBasedFermented Food and Beverage Technology, 2nd edition, ed. Y.H. Hui and E.O. Evranuz, (Boca Raton, FL, USA:CRC Press, Taylor & Francis group), 125-151.
135. Rühmkorf, C., Ruebsam, H., Becker, T., Bork, C., Voiges, K., Mischnick, P., and Vogel, R.F. (2012). Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread. Eur. Food Res. Technol.235, 139-146.
136. Rühmkorf, C., Bork, C., Mischnick, P., Ruebsam, H., Becker, T., and Vogel, R.F. (2013). Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases. Food Microbiol.34, 52-61.
137. Russell, R.R.B. (1994). The application of molecular genetics to the microbiology of dental caries. Caries Res. 28, 6982.
138. Russo, P., López, P., Capozzi, V., de Palencia, P.F., Dueñas, M.T., Spano, G., and Fiocco, D. (2012). Beta-glucans improve growth, viability and colonization of probiotic microorganisms. Int. J. Mol. Sci. 13, 6026-6039.
139. Ryan, P.M., Ross, R.P., Fitzgerald, G.F., Caplice, N.M., and Stanton, C. (2015). Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications. Food Funct. DOI: 10.1039/c4fo00529e.
140. Salazar, N., Prieto, A, Leal, J.A., Mayo, B., Bada-Gancedo, J.C., de los Reyes-Gavilán, C.G., and Ruas-Madiedo, P. (2009). Production of exopolysaccharides by Lactobacillus and Bifidobacterium strains of human origin, and metabolic activity of the producing bacteria in milk. J. Dairy Sci. 92, 4158-4168.
141. Salazar, N., Gueimonde, M., de los Reyes-Gavilán, C.G., and Ruas-Madiedo, P. (2015). Exopolysaccharides produced by lactic acid bacteria and bifidobacteria as fermentable substrates by the intestinal microbiota. Crit. Rev. Food Sci. Nutr. DOI: 10.1080/10408398.2013.770728.
142. Sánchez, J.I., Martínez, B., Guillén, R., Jiménez-Díaz, R., and Rodríguez A. (2006). Culture conditions determine the balance between two different exopolysaccharides produced by Lactobacillus pentosus LPS26. Appl. Environ. Microbiol. 72, 7495-7502.
143. Sanz, M.L., and Martinez-Castro, I. (2007). Recent developments in sample preparation for chromatographic analysis of carbohydrates. J. Chromatog. A 1153, 74-89.
144. Schwab, C., Walter, J., Tannock, G.W., Vogel, R.F., and Gänzle, M.G. (2007). Sucrose utilization and impact of sucrose on glycosyltransferase expression in Lactobacillus reuteri. Syst. Appl. Microbiol. 30, 433-443.
145. Schwab, C., Mastrangelo, M., Corsetti, A., and Gänzle, M. (2008). Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdoughs. Cereal Chem. J.85, 679-684.
146. Shao, L., Wub, Z., Tiana, F., Zhanga, H., Liub, Z., Chena, W., Guo, B. (2015). Molecular characteristics of an exopolysaccharide from Lactobacillus rhamnosus KF5 in solution. Int. J. Biol. Macromol. 72, 1429-1434.
147. Shukla, R., Iliev, I., Goyal, A. (2010). Purified dextransucrase from Leuconostoc mesenteroides NRRL B-1149. Biotechnol. Biotechnol. Equip. 24, 576-580.
148. Shukla, R., Shukla, S., Bivolarski, V., and Iliev, I., Ivanova, I., Goyal, A. (2011). Structural characterization of insoluble dextran produced by Leuconostoc mesenteroides NRRL B-1149 in the presence of maltose. Food Technol. Biotechnol. 49, 291-296.
149. Shukla, R., and Goyal, A. (2011). 16S rRNA-based identification of a glucan hyperproducingWeissella confusa. Enzyme Res. 250842. DOI: 10.4061/2011/250842.
150. Shukla, R., and Goyal, A. (2013). Novel dextran from Pediococcus pentosaceus CRAG3 isolated from fermented cucumber with anti-cancer properties. Int. J. Biol. Macromol. 62, 352-357.
151. Shukla, R., and Goyal, A. (2014). Purified dextransucrase from Pediococcus pentosaceus CRAG3 as food additive. Ind. J. Exper. Biol. 52, 1036-1044.
152. Song, Y.-R., Jeong, D.-Y., Cha, Y.-S., and Baik, S.-H. (2013). Exopolysaccharide produced by Pediococcus acidilactici M76 isolated from the Korean traditional rice wine, Makgeolli. J. Microbiol. Biotechnol. 23, 681-688.
153. Stack, H.M., Kearney, N., Stanton, C., Gerald, F., Fitzgerald, G.F., and Ross, R.P. (2010). Association of ß-glucan endogenous production with increased stress tolerance of intestinal lactobacilli. Appl. Environ. Microbiol.76, 500-507.
154. Tieking, M., and Gänzle, M.G. (2005). Exopolysaccharides from cereal-associated lactobacilli. Trends Food Sci. Technol. 16, 79-84.
155. Tieking, M., Korakli, M., Ehrmann, M.A., Gänzle, M.G., and Vogel, R.F. (2003). In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Appl. Environ. Microbiol.69, 945-952.
156. Tieking, M., Ehrmann, M.A., Vogel, R.F., and Gänzle, M.G. (2005a). Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392. Appl. Microbiol. Biotechnol.66, 655-663.
157. Tieking, M., Kaditzky, S., Valcheva, R., Korakli, M., Vogel, R.F., and Gänzle, M.G. (2005b). Extracellular homopolysaccharides and oligosaccharides from intestinal lactobacilli. J. Appl. Microbiol.99, 692-702.
158. Tieking, M., Kuhnl, W., and Gänzle, M.G. (2005c). Evidence for formation of heterooligosaccharides by Lactobacillus sanfranciscensis during growth in wheat sourdough. J. Agric. Food Chem. 53, 2456-2461.
159. Tingirikari, J.M., Kothari, D., Shukla, R., and Goyal, A. (2014). Structural and biocompatibility properties of dextran from Weissella cibaria JAG8 as food additive. Int. J. Food Sci. Nutr. 65, 686-691.
160. Torino, M.I., Hébert, E.M., Mozzi, F., and Font de Valdez, G. (2005). Growth and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in an adenine supplemented chemically defined medium. J. Appl. Microbiol. 99, 1123-1129.
161. Trancoso-Reyes, N., Gutiérrez-Méndez, N., Sepulveda, D.R., and Hernández-Ochoa, L.R. (2014). Assessing the yield, microstructure, and texture properties of miniature Chihuahua type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria. J. Dairy Sci. 97:598-608.
162. Tuinier, R., van Casteren, W.H., Looijesteijn, P.J., Schols, H.A., Voragen, A.G., and Zoon, P. (2001). Effects of structural modifications on some physical characteristics of exopolysaccharides from Lactococcus lactis. Biopolymers 59, 160-166.
163. Uzochukwu, S., Balogh, E., Loefer, R.T., and Ngoddy, P.O. (2001). Structural analysis by 13C nuclear resonance spectroscopy of glucans elaborated by gum-producing bacteria isolated from palm wine. Food Chem. 73, 225-233.
164. Van der Meulen, R., Grosu-Tudor, S., Mozzi, F., Vaningelgem, F., Zamfir, M., Font de Valdez, G., and De Vuyst, L. (2007). Screening of lactic acid bacteria ioslates from dairy and cereal products for exopolysaccharide production and genes envolved. Int. J. Food Microbiol.118, 250-258.
165. Van Geel-Schutten, G.H., Faber, E.J., Smit, E., Bonting, K., Smith, M.R., Ten Brink, B., Kamerling, J.P., Vliegenthart, J.F., and Dijkhuizen, L. (1999). Biochemical and structural characterization of the glucan and fructan exopolysaccharides synthesized by the Lactobacillus reuteri wild-type strain and by mutant strains. Appl. Environ. Microbiol.65, 3008-3014.
166. Van Geel-Schutten, G.H., Flesch, F., Ten Brink, B., Smith, M.R., and Dijkhuizen, L. (1998). Screening and characterization of Lactobacillus strains producing large amounts of exopolysaccharides. Appl. Microbiol. Biotechnol. 50, 697-703.
167. van Hijum, S., G.-H. van Schutten, H. Rahaoui, M. van der Maarel, and L. Dijkhuizen. (2002). Characterization of a novel fructosyltransferase from Lactobacillus reuteri that synthesized high-molecular-weight inulin and inulin oligosaccharides. Appl. Environ. Microbiol. 68, 4390-4398.
168. Van Hijum, S.A.F.T., Szalowska, E., Van Der Maarel, M.J.E.C., and Dijkhuizen, L. (2004). Biochemical and molecular characterization of a levansucrase from Lactobacillus reuteri. Microbiology 150, 621-630.
169. Van Hijum, S.A.F.T., Van Der Maarel, M.J.E.C., and Dijkhuizen, L. (2003). Kinetic properties of an inulosucrase from Lactobacillus reuteri 121. FEBS Lett.534, 207-210.
170. Van Hijum, S.A.F.T., Kralj, S., Ozimek, L.K., Dijkhuizen, L., and van Geel-Schutten, I.G.H. (2006). Structure-function relationships of glucansucrase and fructansucraseenzymesfrom lactic acid bacteria. Microbiol. Mol. Biol. Rev. 70, 157-176.
171. van Kranenburg, R., Marugg, J.D., van Swam, I.I., Willem, N.J., and de Vos, WM. (1997). Molecular characterization of the plasmid-encoded eps gene cluster essential for exopolysaccharide biosynthesis in Lactococcus lactis. Mol Microbiol. 24, 387-397.
172. van Kranenburg, R., Voss, H.R., Van Swam, I. I., Willem, N.J., and De Vos, W.M. (1999). Functional analysis of glycosyltransferases genes from Lactococcus lactis and other gram positive cocci: complementation, expression, and diversity. J. Bacteriol. 181, 6347-6353.
173. van Leeuwen, S.S., Kralj, S., Eeuwema, W., Gerwig, G.J., Dijkhuizen, L., and Kamerling, J.P. (2009). Structural characterization of bioengineered a-D-glucans produced by mutant glucansucrase GTF180 enzymes of Lactobacillus reuteri strain 180. Biomacromolecules 10, 580-588.
174. Vaningelgem, F., Zamfir, M., Mozzi, F., Adriany, T., Vancanneyt, M., Swings, J., and De Vuyst, L. (2004). Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics. Appl. Environ. Microbiol.70, 900-912.
175. Vasileva, T., Kirilov, A., Bivolarski, V., Bounaix, M.S., Herve Robert, V.G., Fontagne-Faucher, C., Bruno Gabriel, Ivanova, I., and Iliev, I. (2009) Characterization of glycansucrase activities from Leuconostoc mesenteroides LM17 and URE 13 Strains. Biotechnol. Biotechnol. Equip. 23, 698-701.
176. Velasco, S.E., Yebra, M.J., Monedero, V., Ibarburu, I., Dueñas, M.T., and Irastorza, A. (2007). Influence of the carbohydrate source beta-glucan production andenzyme activities involved in sugar metabolism in Pediococcusparvulus 2.6. Int. J. Food Microbiol.115, 325-334.
177. Vujicic-Žagar, A., Pijning, T., Kralj, S., López, C.A., Eeuwema, W., Dijkhuizen, L., and Dijkstra, B.W. (2010). Crystal structure of a 117 kDa glucansucrase fragment provides insight into evolution and product specificity of GH70 enzymes. Proc. Nat. Acad. Sci. USA 107, 21406-21411.
178. Waldherr, F.W., Doll, V.M., Meißner, D., and Vogel, R.F. (2010). Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir. Food Microbiol.27, 672-678.
179. Wang, Y., Ahmed, Z., Feng, W., Li, C., and Song, S. (2008) Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. Int. J. Biol. Macromol.43, 283-288.
180. Wang, K., Li, W., Rui, X., Chen, X., Jiang, M., and Dong, M. (2014). Characterization of a novel exopolysaccharide with antitumor activityfrom Lactobacillus plantarum 70810. Int. J. Biol. Macromol. 63, 133-139.
181. Wang, W., Zhang, L., and Li, Y. (2012). Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide producing strain. Molecules 17, 14393-14408.
182. Welman, A.D., and Maddox, I.S. (2003). Exopolysaccharides from lactic acid bacteria: Perspectives and challenges. Trends Biotechnol.21, 269-274.
183. Werning, M.L., Corrales, M.A., Prieto, A., Fernández de Palencia, P., Navas, J., and López, P. (2008). Heterologous expression of a position 2-substituted (1→3)-beta-d-glucan in Lactococcus lactis. Appl. Environ. Microbiol.74, 5259-5262.
184. Werning, M.L., Ibarburu, I., Dueñas, M.T., Irastorza, A., Navas, J., and López, P. (2006). Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of b-D-glucan-producing bacteria in foods and beverages. J. Food Prot. 69, 161-169.
185. Wolter, A., Hager, A.S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., and Arendt, E.K. (2014a). Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiol. 37, 44-50.
186. Wolter, A., Hager, A.-S., Zannini, E., Czerny, M. and Arendt, E.K. (2014b). Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. Int. J. Food Microbiol.172, 83-91.
187. Wood, B.J.B., and Holzapfel, W.H. (1995). The Genera of Lactic Acid Bacteria. Vol. 2, Glasgow: Blackie Academic and Professional.
188. Wood, P.J. (1997). Oats as a functional food for health-the role of glucan. Can Chem News, Nov./Dec., 17-19.
189. Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arend, E.K., Taylor, J.P., and Waters, D.M. (2013). Barley malt wort fermentation by exopolysaccharide forming Weissella cibaria MG1 for the production of a novel beverage. J. Appl. Microbiol.115, 1379-1387.
190. Zekovic, D.B., Kwiatkowski, S., Vrvic, M.M., Jakovljevic, D., and Moran, C.A. (2005). Natural and modified (1→3)-ß-d-glucans in health promotion and disease alleviation. Crit. Rev. Biotechnol. 25, 205-230.
191. Zisu, B., and Shah, N.P. (2003). Effects of pH, temperature, supplementation with wheyprotein concentrate, and adjunct cultures on the production ofexopolysaccharides by Streptococcus thermophilus 1275. J. Dairy Sci. 86, 3405-3415.
192. Zisu, B. (2005). Impact of pre-acidification, fat replacers and exopolysaccharide producingstarter cultures on functionality of low fat Mozzarella cheese. PhD thesis, Victoria University.