Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 100, Issue 3, Pages 1121-1135Publisher
SPRINGER
DOI: 10.1007/s00253-015-7172-2
Keywords
Lactic acid bacteria; Exopolysaccharides; Food fermentation; EPS industry applications
Categories
Funding
- Irish National Development Plan through Food Institutional Research Measure
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Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
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