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

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.

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

“…Formation of polysaccharide capsules on the surface of lactic acid bacteria was found to signifi cantly enhance their survival in ice cream [Hong & Marshall, 2001]. EPSs produced by lactic acid bacteria also function as natural biothickeners for improving the rheology and texture of fermented food products [Ibarburu et al, 2015;Zannini et al, 2016]. The EPS produced by Streptococcus thermophilus was shown to signifi cantly infl uence the sensory and rheological characteristics of ice cream [Dertli et al, 2016].…”

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

“…These technological properties are very important for the improvement of the safety and the texture of the zoom-koom in controlled fermentation. For example, the use of exopolysaccharides (EPS)-producing LAB strains as ferment during the production of fermented milks improved the texture and decreased the syneresis (Zannini et al, 2016). The success of EPS application in the food industry is generally dictated by its ability to bind water, interact with proteins, and increase the viscosity of the milk serum phase.…”

“…The success of EPS application in the food industry is generally dictated by its ability to bind water, interact with proteins, and increase the viscosity of the milk serum phase. EPS may act as texturisers and stabilisers, and consequently, avoid the use of food additives (Duboc and Mollet, 2001;Zannini et al, 2016). The availability of LAB starter cultures to produce exopolysaccharides in situ during fermentation could be a suitable alternative for products whose polysaccharides addition requires the specification as food additives, which is a condition not much appreciated by consumer.…”

“…Indeed, exopolysaccharides have been shown to increase the viscosity and softness of the milk product and have the ability to retain water molecules, thereby reducing the separation of whey and milk coagulated caseins (Zannini et al, 2016). The water contents of the samples were lower than those of Soma (2014) on unfermented zoom-koom and fermented zoomkoom using a strain of Lactobacillus fermentum as starter.…”

Marine Microbial Polysaccharides Environmental role and Applications: An Overview

“…In the marine environment, bacterial EPSs are essential for the production of aggregates, adhesion to or colonization of surfaces, and the formation of biofilms or sequestration of nutrients; EPSs thus provide protection for bacterial and ecosystem stability (Chin et al 20005;Nichols et al 2005;Lynch et al 2017). The attention to EPSs has increased considerably recently, as they are used for many commercial applications in different industrial fields (Zannini et al 2016). Compared to other bioactive constituents, polysaccharides from natural sources are found to be effective, non-toxic substances with a wide variety of pharmacological activities, such as immunomodulating agent, anti-tumor, anti-inflammatory and antioxidant (Ananthi et al 2010;Liu et al 2012).…”