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Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

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Abstract

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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Acknowledgements

Funding for this research was provided under the Irish National Development Plan, through the Food Institutional Research Measure, administered by the Department of Agriculture, Fisheries and Food, Ireland. This publication reflects only author’s views, and the community is not liable for any use that may be made of the information contained in this publication.

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  1. School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland

    Emanuele Zannini, Deborah M. Waters & Elke K. Arendt

  2. Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland

    Aidan Coffey

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Zannini, E., Waters, D.M., Coffey, A. et al. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Appl Microbiol Biotechnol 100, 1121–1135 (2016). https://doi.org/10.1007/s00253-015-7172-2

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