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 1876-2883Metadata only available from this repository.
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.
|Subjects:||Q Science > Q Science (General)
Q Science > QD Chemistry
|Schools:||School of Applied Sciences|
|Depositing User:||Sharon Beastall|
|Date Deposited:||09 May 2016 10:22|
|Last Modified:||09 May 2016 10:22|
Downloads per month over past year
Repository Staff Only: item control page