EPS type | EPS structure (producing LAB) | Source | Reference |
---|---|---|---|
Dextran | Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→3) D-Glcp produced by a cell-associated GTF (L. mesenteroides IBT-PQ strain) | Pulque (fermented alcoholic beverage) | (Chellapandian et al. 1998) |
Dextrana | Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→2) (L. mesenteroides). | Palm wine | (Uzochukwu et al. 2001) |
Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→3) with minor α-(1→4) linked branches (L. dextranicum). | |||
Linear backbone linked mainly in α-(1→6) D-Glcp with branching in α-(1→3) (Lactobacillus spp. AW strain) | |||
Fructan | Inuline-like structure with β-(2→1) glycosidic linkages produced by a cell-associated fructosyltransferase (L. citreum) | Pozol (maize fermented dough) | (Olivares-Illana et al. 2002) |
Dextrana | Dextran type I containing α-(1→2) D-Glcp and α-(1→3) linked branches (L. citreum VTT E-93497 strain). | Malting process | (Maina et al. 2008) |
Dextran type I containing few α-(1→3) linked branches (W. confusa VTT E-90392 strain) | Soured carrot mash | ||
Dextran | Dextran type I linked mainly in α-(1→6) D-Glcp with few α-(1→3) linked branches produced by soluble GTF (Several L. mesenteroides and Weissella spp isolates) | Traditional French wheat sourdough | (Bounaix et al. 2009) |
Dextran type I linked mainly in α-(1→6) D-Glcp with α-(1→2) linked branches produced by soluble GTF (several L. mesenteroides and L. citreum isolates) | |||
Dextran type I linked mainly in α-(1→6) D-Glcp with high α-(1→3) linked branches produced by soluble GTF (Several L. citreum isolates) | |||
Dextran/levan mixture | Dextran type I linked mainly in α-(1→6) D-Glcp with high α-(1→3) linked branches produced by soluble and cell-associated GTF mixed with a levan (several L. mesenteroides isolates) | Traditional French wheat sourdough | (Bounaix et al. 2009) |
Dextran | Dextran type I linked mainly in α-(1→6) D-Glcp with few α-(1→2) linked branches (W. confusa LBAE C39-2) | Traditional French wheat sourdough | (Amari et al. 2012) |
Dextrana | Linear backbone linked mainly in α-(1→6) D-Glcp (Lactobacillus curvatus 69B2 strain and Leuconostoc lactis 95A strain) | Wheat sourdough | (Palomba et al. 2012) |
Dextran | Linear backbone linked mainly in α-(1→6) D-Glcp with α-(1→3) linked branches produced by soluble and cell-associated GTF (L. mesenteroides) | Bulgarian fermented vegetables | (Vasileva et al. 2012) |
Dextran/levan mixture | Dextran linked mainly in α-(1→6) D-Glcp (56%) and a levan (44%) (L. mesenteroides URE and Lm 17 strains) | Bulgarian fermented vegetables | (Vasileva et al. 2012) |
Dextrana | Linear backbone linked mainly in α-(1→6) D-Glcp (L. mesenteroides and W. confusa) | Kimchi (traditional fermented vegetable food) | (Park et al. 2013) |
Dextran | Linear backbone linked mainly in α-(1→6) D-Glcp with α-(1→2) and α-(1→3) linked branches produced by a soluble and cell-associated GTF (L. kimchii EPSA strain) | Pulque | This work |
Dextran type I containing few α-(1→3) linked branches produced by a soluble GTF (L. kimchii EPSB strain) | |||
Levan/dextran mixture | Polymer mixture composed by linear chains of (2→6)-linked β-D-fructofuranosyl residues with connections β-(2→6) (79%), and a dextran Type I (21%) produced by the cell-associated GTF fraction (L. kimchii EPSB strain) | Pulque | This work |