The Question is from neet-zoology microbes-in-human-welfare , and it was created by the author K SUNKANNA

Question

Certain bacteria found in traditionally fermented Indian foods like idli and dosa produce a unique exopolysaccharide that contributes to their texture. This EPS also exhibits prebiotic properties, selectively promoting the growth of beneficial gut microbes. Which of the following is this EPS?

K SUNKANNA · Accepted Answer

## CORE INFORMATION
✓ **Answer**: C
## CONCEPT FRAMEWORK
 **Primary Concept**: Exopolysaccharides (EPS) in fermented foods
 **Related Topics**: Microbiology of fermentation, prebiotics, gut microbiota, food texture
 **Prerequisites**: Basic understanding of polysaccharides and their properties.
## SOLUTION PATHWAY
**Given Information**:
  The question describes an exopolysaccharide (EPS) produced by bacteria in idli and dosa fermentation, contributing to texture and possessing prebiotic properties.
  The options are various types of EPS.
**Method & Steps**:
 1. Identify the characteristic properties of the EPS: contributes to texture and acts as a prebiotic.
  Reasoning:  Prebiotics selectively stimulate the growth of beneficial gut bacteria.  The texture contribution suggests a polysaccharide involved in the food's structure.
 2. Evaluate each option:
  Working: Let's examine the provided options:
        * Xanthan gum: A common food additive, not specifically associated with idli/dosa fermentation.
        * Levan: A fructan type of EPS, not typically the dominant EPS in idli/dosa fermentation.
        * Dextran: A glucose-based EPS produced by lactic acid bacteria, commonly found in fermented foods and known for its texture-enhancing properties and prebiotic potential. This aligns well with the question's description.
        * Curdlan: A bacterial EPS with gelling properties, but less common in idli/dosa fermentation and not as strongly associated with prebiotic effects.
 3. Select the most appropriate EPS based on the given information.
  Result: Dextran is the most likely candidate.
  Verification: The properties of dextran (texture contribution and prebiotic effect) match the description provided in the question.
 ## OPTION ANALYSIS
A :x: Xanthan gum is a common food additive but not primarily associated with the unique texture and prebiotic properties of idli and dosa.
B :x: Levan is another EPS, but its prevalence and properties don't perfectly align with the described characteristics of the idli/dosa EPS.
C ✓: Dextran is a well-known EPS produced by lactic acid bacteria, frequently found in fermented foods. It contributes to texture and possesses prebiotic properties, making it the most suitable choice.
D :x: Curdlan, while an EPS, is less prominent in idli/dosa fermentation and is not as strongly linked to prebiotic effects as dextran.
 ## LEARNING AIDS
 **Common Mistakes**:
  1.Confusing the properties of different EPS:  Thorough knowledge of the properties of each EPS is essential for accurate selection.
  2.Overlooking the prebiotic aspect: The question emphasizes prebiotic properties, which narrows down the options.
 **Quick Tips**:
  1.Focus on the key properties mentioned (texture contribution and prebiotic effect) to eliminate irrelevant options.
  2.Remember the common EPS produced by lactic acid bacteria in fermented foods.

K SUNKANNA · Answer

Xanthan gum

K SUNKANNA · Answer

Levan

K SUNKANNA · Answer

The correct Option is "Dextran"

K SUNKANNA · Answer

Curdlan

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