Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic natur...

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Bibliographic Details
Main Authors: Marie Guérin, Christine Robert-Da Silva, Cyrielle Garcia, Fabienne Remize
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Fermentation
Subjects:
food rheology
prebiotic
health benefits
Online Access:https://www.mdpi.com/2311-5637/6/4/115

Internet

https://www.mdpi.com/2311-5637/6/4/115

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