Production of exopolysaccharides (EPSs) has been reported in prokaryotes and eukaryotes. Microbial exopolysaccharides have increased interest as another category of microbial products utilized in the pharmaceutical, biomedical, and food industries. Investigators are considering replacing synthetic food stabilizers with organic ones by investigating EPS in fermentation-based dairy industries. Particularly for the enhancement of the rheology of fermented food items, EPS is being used. EPSs are considered a natural texturizer and a good alternative for other artificial or new biopolymers utilized in foodstuff as a gelling agent and for suspending and thickening food. These EPS are used abundantly in fermented food and dairy industrials for quality improvement. The main microbial exopolysaccharides viz. dextran, xanthan, pullulan, gellan, curdlan, and scleroglucan have a versatile reputation and various food processing applications in industries. The review discusses the distinctive physical properties of EPSs that mainly determine their application in food industries and the health benefits of EPSs.

Carbon catabolite repression (CCR) gives microorganisms a pattern of utilization of nutrients present in the medium. This study comprises the comparison of the utilization pattern of added sugars by thermophilic fungi, i.e., Thermomyces lanuginosus, where the multiple sugars are given in higher concentration and minimum concentration. As a result, fungi utilize multiple sugars simultaneously when sugars were provided in very low concentration. In contrast, the fungi employed various sugars preferentially based on ease of availability when sugars were provided with higher concentrations. Kinetics modeling for growth and substrate consumption was also applied.