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Biosynthesis, production and application of Kefiran in food industry: A review

Kefiran is a water soluble exopolysaccharides produced by lactic acid bacteria and mostly synthesized during bacterial growth. Although the information regarding the biosynthesis of exopolysaccharides produced by lactic acid bacteria is still insufficient, nonetheless, the mechanism suggested for ca...

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Main Authors: Dailin, Daniel Joe, Abd. Malek, Roslinda, Tan, Li Ting, Wehbe, Racha, Ramli, Solleh, Elsayed, Elsayed Ahmed, Ong, Mei Leng, Ting, Ho, El- Enshasy, Hesham
Format: Article
Language:English
Published: Innovative Scientific Information & Services Network 2021
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/96126/1/DanielJoeDailin2021_BiosynthesisProductionandApplicationOfKefiranInFoodIndustry.pdf
http://eprints.utm.my/id/eprint/96126/
https://www.isisn.org/BR18(1)2021/102-119-18(1)2021BR21-372.pdf
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spelling my.utm.961262022-07-04T03:42:16Z http://eprints.utm.my/id/eprint/96126/ Biosynthesis, production and application of Kefiran in food industry: A review Dailin, Daniel Joe Abd. Malek, Roslinda Tan, Li Ting Wehbe, Racha Ramli, Solleh Elsayed, Elsayed Ahmed Ong, Mei Leng Ting, Ho El- Enshasy, Hesham TP Chemical technology Kefiran is a water soluble exopolysaccharides produced by lactic acid bacteria and mostly synthesized during bacterial growth. Although the information regarding the biosynthesis of exopolysaccharides produced by lactic acid bacteria is still insufficient, nonetheless, the mechanism suggested for capsular polysaccharides and exopolysaccharides from gram-negative bacteria probable can also be accepted for gram-positive kefiran producer as they come from the same Lactobacilli sp. The production of kefiran by Lactobacilli sp. is significantly affected by the medium formulation where different types of nutrient (carbon, nitrogen and phosphorous) gave different results towards the ability of the cells to produced kefiran. Moreover, the pH of medium and incubation temperature also give great impact on kerafin production. The used of kefiran has received intense attention recently in food industries besides pharmaceutical industries due to its ability to provide the desired rheological properties for the dairy products. It can be used as gelling agent, water binding agent, food packaging, thickener as well as improve self-supporting gels in food industries. The present review discusses the literature on biosynthesis, production and applications of kefiran in food industry. Innovative Scientific Information & Services Network 2021 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/96126/1/DanielJoeDailin2021_BiosynthesisProductionandApplicationOfKefiranInFoodIndustry.pdf Dailin, Daniel Joe and Abd. Malek, Roslinda and Tan, Li Ting and Wehbe, Racha and Ramli, Solleh and Elsayed, Elsayed Ahmed and Ong, Mei Leng and Ting, Ho and El- Enshasy, Hesham (2021) Biosynthesis, production and application of Kefiran in food industry: A review. Bioscience Research, 18 (1). pp. 102-119. ISSN 1811-9506 https://www.isisn.org/BR18(1)2021/102-119-18(1)2021BR21-372.pdf
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Dailin, Daniel Joe
Abd. Malek, Roslinda
Tan, Li Ting
Wehbe, Racha
Ramli, Solleh
Elsayed, Elsayed Ahmed
Ong, Mei Leng
Ting, Ho
El- Enshasy, Hesham
Biosynthesis, production and application of Kefiran in food industry: A review
description Kefiran is a water soluble exopolysaccharides produced by lactic acid bacteria and mostly synthesized during bacterial growth. Although the information regarding the biosynthesis of exopolysaccharides produced by lactic acid bacteria is still insufficient, nonetheless, the mechanism suggested for capsular polysaccharides and exopolysaccharides from gram-negative bacteria probable can also be accepted for gram-positive kefiran producer as they come from the same Lactobacilli sp. The production of kefiran by Lactobacilli sp. is significantly affected by the medium formulation where different types of nutrient (carbon, nitrogen and phosphorous) gave different results towards the ability of the cells to produced kefiran. Moreover, the pH of medium and incubation temperature also give great impact on kerafin production. The used of kefiran has received intense attention recently in food industries besides pharmaceutical industries due to its ability to provide the desired rheological properties for the dairy products. It can be used as gelling agent, water binding agent, food packaging, thickener as well as improve self-supporting gels in food industries. The present review discusses the literature on biosynthesis, production and applications of kefiran in food industry.
format Article
author Dailin, Daniel Joe
Abd. Malek, Roslinda
Tan, Li Ting
Wehbe, Racha
Ramli, Solleh
Elsayed, Elsayed Ahmed
Ong, Mei Leng
Ting, Ho
El- Enshasy, Hesham
author_facet Dailin, Daniel Joe
Abd. Malek, Roslinda
Tan, Li Ting
Wehbe, Racha
Ramli, Solleh
Elsayed, Elsayed Ahmed
Ong, Mei Leng
Ting, Ho
El- Enshasy, Hesham
author_sort Dailin, Daniel Joe
title Biosynthesis, production and application of Kefiran in food industry: A review
title_short Biosynthesis, production and application of Kefiran in food industry: A review
title_full Biosynthesis, production and application of Kefiran in food industry: A review
title_fullStr Biosynthesis, production and application of Kefiran in food industry: A review
title_full_unstemmed Biosynthesis, production and application of Kefiran in food industry: A review
title_sort biosynthesis, production and application of kefiran in food industry: a review
publisher Innovative Scientific Information & Services Network
publishDate 2021
url http://eprints.utm.my/id/eprint/96126/1/DanielJoeDailin2021_BiosynthesisProductionandApplicationOfKefiranInFoodIndustry.pdf
http://eprints.utm.my/id/eprint/96126/
https://www.isisn.org/BR18(1)2021/102-119-18(1)2021BR21-372.pdf
_version_ 1738510327023140864
score 13.211869

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