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Lactobacillus-produced exopolysaccharides and their potential health benefits: a review

Patten, D.A. and Laws, Andrew P. (2015) Lactobacillus-produced exopolysaccharides and their potential health benefits: a review. Beneficial Microbes, 6 (4). pp. 457-471. ISSN 1876-2883

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Abstract

Lactic acid bacteria, such as those of the Lactobacillus genus, naturally reside within the microbiota of the human body and have long been used as starter cultures and probiotic enhancers in fermented foods, such as fermented drinks, yoghurts and cheeses. Many of the beneficial qualities of these bacteria have traditionally been associated with the bacteria themselves, however, a recent spate of studies have demonstrated a wide variety of biological effects exhibited by lactobacilli-produced exopolysaccharides which could, theoretically, confer a range of local and systemic health benefits upon the host. In this review, we discuss the production of exopolysaccharides within the Lactobacillus genus and explore their potential as beneficial bioactive compounds.

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Schools: School of Applied Sciences
Related URLs:
Depositing User: Sharon Beastall
Date Deposited: 09 May 2016 10:22
Last Modified: 09 May 2016 10:22
URI: http://eprints.hud.ac.uk/id/eprint/28299

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