title: 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.
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland.
authors.forename: Emanuele
authors.initials: E
authors.lastname: Zannini
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland.
authors.forename: Deborah M
authors.initials: DM
authors.lastname: Waters
authors.affiliation: Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: Aidan
authors.initials: A
authors.lastname: Coffey
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland. e.arendt@ucc.ie.
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
mesh_terms: D005285:Fermentation; D005516:Food Microbiology / Q000379:methods / Q000639:trends; D007778:Lactobacillus / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis* / Q000737:chemistry
chemical_list: D011135:Polysaccharides, Bacterial
keywords: EPS industry applications; Exopolysaccharides; Food fermentation; Lactic acid bacteria