CERELA 05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Microbial Polysaccharides
Autor/es:
FONT DE VALDEZ, G.; TORINO, MI; MOZZI, F.
Libro:
Encyclopedia of Biotechnology in Agriculture and Food
Editorial:
Taylor & Francis Group
Referencias:
Lugar: New York; Año: 2010; p. 418 - 421
Resumen:
Microbial exopolysaccharides (EPS) have been extensively used in the food industry primarily because of their strong impact on the rheological properties of food. There exists a wide diversity of EPS, regarding their composition, molecular mass, yield, and functionalities; EPS not only serve as texturizers or gelling agents; but also as emulsifiers and stabilizers. Some microbial EPS produced by non-food-grade bacteria, yeast, or fungi must be recovered and added into foods as food additives. Currently, considerable interest has been shown on EPS produced in situ by the food-grade lactic acid bacteria in different fermented products.
