Pediococcus parvulus and Lactobacillus suebicus caracterization for their technological and probiotic properties for functional food production

GAIZKA GARAI-IBABE; IDOIA IBARBURU; ANA IRASTORZA; MARÍA TERESA DUEÑAS; ANGEL CORBÍ; ELENA SIERRA FILARDI; MARÍA LAURA WERNING,; PALOMA LÓPEZ; PILAR FERNÁNDEZ DE PALENCIA

Zilina

Conferencia; FOOD AND FUNCTION. INTERNATIONAL SCIENTIFIC CONFERENCE ON NUTRACEUTICALS AND FUNCTIONAL FOODS; 2009

Abstract Lactic acid bacteria (LAB) and bifidobacteria are exploited industrially for their probiotic properties. Some strains may produce exopolysaccharides (EPS), which act as viscosifiers and texture enhancers, and could have prebiotic properties. Three EPS-producing LAB strains, Pedioccocus parvulus 1 and 22 and Lactobacillus suebicus, as well as their EPSs were analyzed with the aim of characterizing their probiotic and technological properties for functional food production. The purified EPSs were characterized by 1H and 2D-COSY NMR analyses and the molecular masses were estimated by size exclusion chromatography (SEC). The viscosity of the cell free fermented growth media was monitored.