Exopolysaccharide synthesis by Lactobacilus reuteri : molecular characterization of a fructosyltransferase and a glucansucrase

Lactic acid bacteria play important roles in the fermentative production of food and feed. Traditionally, they have been used for the production of for instance wine, beer, bread, cheese and yogurt, and for the preservation of food and feed, e.g. olives, pickles, sausages, sauerkraut and silage. Because
of these traditional applications, lactic acid bacteria are food-grade microorganisms that posses the GRAS (Generally Recognized As Safe) status. Due to the various products which are formed during fermentation with lactic acid bacteria, these bacteria contribute positively to the taste, smell and preservation of the final product. In recent years also the health promoting properties of lactic acid bacteria have received much attention. ...

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