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Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

Bioenologia 2.0, via G. Verdi, 32, 31046 Oderzo, Italy
Beverages 2019, 5(1), 16; https://doi.org/10.3390/beverages5010016
Received: 29 December 2018 / Revised: 16 January 2019 / Accepted: 18 January 2019 / Published: 1 February 2019
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Abstract

This review describes the technical and functional role of exopolysaccharides (EPSs) in cereal-based, yogurt-like beverages. Many microorganisms produce EPSs as a strategy for growing, adhering to solid surfaces, and surviving under adverse conditions. In several food and beverages, EPSs play technical and functional roles. Therefore, EPSs can be isolated, purified, and added to the product, or appropriate bacteria can be employed as starter cultures to produce the EPSs in situ within the matrix. The exploitation of in situ production of EPSs is of particular interest to manufacturers of cereal-base beverages aiming to mimic dairy products. In this review, traditional and innovative or experimental cereal-based beverages, and in particular, yogurt-like beverages are described with a particular focus in lactic acid bacteria (LAB’s) EPS production. The aim of this review is to present an overview of the current knowledge of exopolysaccharides produced by lactic acid bacteria, and their presence in cereal-based, yogurt-like beverages. View Full-Text
Keywords: cereal-based yogurt-like beverages; exopolysaccharides; LAB cereal-based yogurt-like beverages; exopolysaccharides; LAB
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Ripari, V. Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages. Beverages 2019, 5, 16.

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