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Abstract

Microbial exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products. EPS production is characterized by a large variety in terms of quantity, chemical composition, molecular size, charge, type of sidechains and rigidity of the molecules. Monosaccharide unit's composition, linkages, charge and size determine the EPS' intrinsic properties and their interactions with other milk constituents. EPSs contribute to texture, mouthfeel, taste perception and stability of the final product. Furthermore, it was reported that EPS from food grade organisms, particularly LAB, have potential as food additives and as functional food ingredients with both health and economic benefits. A better understanding of structure-function relationships of EPS in a dairy food matrix and of EPS biosynthesis remain two major challenges for further applications of EPS and the engineering of functional polysaccharides.

Using Surface Plasmon Resonance Technology to Screen Interactions Between Exopolysaccharides and Milk Proteins

“…1,2 Based on their composition, EPS from LAB can be subdivided into two groups, namely homopolysaccharides (HoPS) and heteropolysaccharides (HePS). HoPS are composed of one type of constituting monosaccharides (D-glucopyranose or D-fructofuranose) and can be produced in amounts of up to 40 g L −1 from sucrose by the action of glycosyltransferases.…”

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir

“…Tel. : +86 ical and rheological properties, which make them suitable as viscosifying, stabilizing, gelling, or emulsifying agents, in combination with the GRAS (generally recognized as safe) status of EPS-producing lactic acid bacteria, make EPSs promising as a new generation of food thickeners [13,14,5].…”

Optimization of Exopolysaccharide Overproduction byLactobacillus confususin Solid State Fermentation under High Salinity Stress

“…One of them is to protect cells from stress. 4) Unfortunately, elevation of responses under high salinity stress can result in a negative impact on microbial growth, as evident from cultivation. 9) Evidence of inhibition of EPS production by glycerol and NaCl has been also reported in the cultivation of Lactobacillus helveticus ATCC 15807 10) and Pediococcus parvulus 2.6.…”