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Polysaccharides from Probiotics: New Developments as Food Additives

Anil Kumar Patel ; University Blaise Pascal Clermont-Ferrand, Laboratory of Chemical and Biochemical Engineering (LGCB), BP-10488, F-63000 Clermont-Ferrand, France
Philippe Michaud ; University Blaise Pascal Clermont-Ferrand, Laboratory of Chemical and Biochemical Engineering (LGCB), BP-10488, F-63000 Clermont-Ferrand, France
Reeta Rani Singhania ; National Institute of Interdisciplinary Science and Technology (CSIR), Trivandrum, 695019, India
Carlos Ricardo Soccol ; Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, 81531-970 Curitiba-PR, Brazil
Ashok Pandey ; National Institute of Interdisciplinary Science and Technology (CSIR), Trivandrum, 695019, India

Puni tekst: engleski, pdf (184 KB) str. 451-463 preuzimanja: 5.198* citiraj
APA 6th Edition
Patel, A.K., Michaud, P., Singhania, R.R., Soccol, C.R. i Pandey, A. (2010). Polysaccharides from Probiotics: New Developments as Food Additives. Food Technology and Biotechnology, 48 (4), 451-463. Preuzeto s https://hrcak.srce.hr/61715
MLA 8th Edition
Patel, Anil Kumar, et al. "Polysaccharides from Probiotics: New Developments as Food Additives." Food Technology and Biotechnology, vol. 48, br. 4, 2010, str. 451-463. https://hrcak.srce.hr/61715. Citirano 29.11.2021.
Chicago 17th Edition
Patel, Anil Kumar, Philippe Michaud, Reeta Rani Singhania, Carlos Ricardo Soccol i Ashok Pandey. "Polysaccharides from Probiotics: New Developments as Food Additives." Food Technology and Biotechnology 48, br. 4 (2010): 451-463. https://hrcak.srce.hr/61715
Harvard
Patel, A.K., et al. (2010). 'Polysaccharides from Probiotics: New Developments as Food Additives', Food Technology and Biotechnology, 48(4), str. 451-463. Preuzeto s: https://hrcak.srce.hr/61715 (Datum pristupa: 29.11.2021.)
Vancouver
Patel AK, Michaud P, Singhania RR, Soccol CR, Pandey A. Polysaccharides from Probiotics: New Developments as Food Additives. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 29.11.2021.];48(4):451-463. Dostupno na: https://hrcak.srce.hr/61715
IEEE
A.K. Patel, P. Michaud, R.R. Singhania, C.R. Soccol i A. Pandey, "Polysaccharides from Probiotics: New Developments as Food Additives", Food Technology and Biotechnology, vol.48, br. 4, str. 451-463, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/61715. [Citirano: 29.11.2021.]

Sažetak
Microbial polysaccharides with nutraceutical potential and bioactive properties have been investigated in detail during the last few decades. There is an increasing demand in food industries for live microbes or polysaccharides produced by them which assert health benefits other than dietetic constituents. Although there are a large number of exopolysaccharide (EPS)-producing bacteria, the titers are low for commercialization. This manuscript deals with the polysaccharides produced by probiotic strains, with major emphasis on the EPSs, their properties, applications and some of the strategies adopted which would be helpful in better understanding of the process in the near future. Research on the improved EPS biosynthesis is essential for obtaining high yields. Therefore, to reach commercialization, metabolic engineering must be applied.

Ključne riječi
polysaccharide; exopolysaccharide; probiotic; glucan; prebiotic

Hrčak ID: 61715

URI
https://hrcak.srce.hr/61715

[hrvatski]

Posjeta: 6.387 *