Special Issue "Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria: Biosynthesis, Techno-Functional Role, and Novel Applications in Beverages"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: 30 December 2019

Special Issue Editor

Guest Editor
Dr. Pasquale Filannino

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
Website | E-Mail
Interests: [i] lactic acid bacteria and yeasts fermentation; [ii] metabolomics; [iii] functional foods and beverages; [iv] bioactive compounds; [v] phenolics and phytochemicals; [vi] novel foods

Special Issue Information

Dear Colleagues,

Exopolysaccharides (EPS) from lactic acid bacteria and bifidobacteria have received special attention, because EPS may improve textural and health-promoting features of beverages.

This Special Issue aims to build a solid platform to discuss the most recent advances on EPS-exploiting in traditional and novel beverages.

I invite high-quality original research and review papers addressing the topics listed below:

  • Biosynthesis of EPS by lactic acid bacteria or bifidobacteria (e.g., species- or strains-specific traits, environmental drivers in EPS production, EPS yields, etc.).
  • Structure-function relationships in bacterial or enzymatically produced EPS.
  • Characterization of EPS from traditional fermented beverages (e.g., water kefir).
  • In-situbiosynthesis of EPS under fermentation of traditional (e.g., yogurt) and novel beverages (e.g., plant-based beverages, etc.).
  • Biosynthesis of EPS during fermentation of non-conventional substrates (e.g., food by-products).
  • Advances in methods for production, recovery and purification of EPS exploitable as additives for beverages.
  • Beverages fortification with EPS, exploiting the pro-technological and health-promoting features of EPS.
  • EPS as potential prebiotics.
  • EPS-producing lactic acid bacteria and bifidobacteria as potential probiotics.
  • In-vivo studies investigating the health-promoting role of EPS in beverages.
  • Synergies between EPS and beverages ingredients, and between EPS and processing methods.

Dr. Pasquale Filannino
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 350 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Exopolysaccharides
  • lactic acid bacteria
  • bifidobacteria
  • functional beverages
  • texture
  • hydrocolloids
  • prebiotic

Published Papers (1 paper)

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Review

Open AccessReview
Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages
Received: 29 December 2018 / Revised: 16 January 2019 / Accepted: 18 January 2019 / Published: 1 February 2019
Cited by 2 | PDF Full-text (1740 KB) | HTML Full-text | XML Full-text
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 [...] Read more.
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. Full article
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