Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Abstract

Funding information German Ministry of Economics and Energy (via AiF) and the FEI

Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review

“…In relation to these aspects, Dertli et al (2016) found EPSs could enhance the textural properties of sausages, providing a harder, less adhesive and tougher product. Loeffler et al (2020) have recently reviewed the use of in situ EPSs-forming LAB in meat products, describing their positive role in different meat matrix, such as low-fat fermented sausages. Korcz & Varga (2021) reported that the in situ formed EPSs influenced the quality of fermented meat products, which undoubtedly expands the possibilities of their application, particularly in fat-reduced meat products, since their consumption is currently growing.…”

“…Consequently, several studies have shown that the production of EPSs by LAB can find application to improve the texture of meat products, particularly those that are low in fat. However, to guarantee their quality, the concentration of EPSs in the meat product must be within a well‐defined range (Loeffler et al ., 2020).…”

“…In the progress of the knowledge about EPSs, the development of methodologies to identify and analyse EPSs produced by LAB acquires particular importance. Qualitative methods for the detection of EPSs include electron microscopy (EM) and confocal laser scanning microscopy (CLSM) (Loeffler et al ., 2020). In order to quantify and further analyse the composition and structure of EPSs, colorimetric methods, such as the phenol sulfuric acid method, high‐performance liquid chromatography (HPLC), gas chromatography (GC), size‐exclusion (SEC) or ion‐exclusion chromatography (IEC) and Fourier transform infrared (FTIR) spectroscopy.…”

“…In order to quantify and further analyse the composition and structure of EPSs, colorimetric methods, such as the phenol sulfuric acid method, high‐performance liquid chromatography (HPLC), gas chromatography (GC), size‐exclusion (SEC) or ion‐exclusion chromatography (IEC) and Fourier transform infrared (FTIR) spectroscopy. On the other hand, several recent studies have used nuclear magnetic resonance (NMR) spectroscopy to analyse the structure of pure EPSs from different bacteria (Zhang et al ., 2019; Loeffler et al ., 2020). This technique is an interesting tool to understand the structure of these substances.…”

“…Among the limitations, many obstacles that must be overcome before the widespread industrial use of EPSs‐synthesising LAB become a reality. For example, uniformly high food quality can only be guaranteed if EPSs production by LAB is maintained within a certain, well‐defined concentration range (Loeffler et al ., 2020).…”