Functional Aspects and Potential Applications of Weissella Species in Food and Health Unnikrishnan Sreya, Sreeja V.* Department of Dairy Microbiology, S.M.C. College of Dairy Science, Kamdhenu University, Anand, Gujarat, India *Corresponding author: sreeja.mudgal@kamdhenuuni.edu.in
Online Published on 06 September, 2022. Abstract Weissella species are Gram-positive, non-spore-forming, catalase-negative, obligate heterofermentative lactic acid bacteria. They inhabit nutrient rich environments and can be isolated from a variety of sources and different fermented foods. They possess functional and technological attributes which can be of use in the safety, nutritional and sensory characteristics of foods. Among the members of this genus, Weissella cibaria and Weissella confusa have been described as high producers of exopolysaccharides and oligosaccharides, and hence exhibit texturizing properties. Several Weissella species isolated from food and animal sources are reported to possess various health promoting effects like cholesterol reduction, antioxidant activity, immunomodulatory effect, oral health promoting effects and anticancer effects. Top Keywords Weissella, Functional, Foods, Health, Lactic acid bacteria. Top |