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Exopolysaccharides from lactic acid bacteria: perspectives and challenges
1Institute of Technology and Engineering, Massey University, Palmerston North, New Zealand. Alan.Welman@fonterraresearch.com
Trends in Biotechnology
|June 6, 2003
Summary
Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) with health and food benefits. Improving EPS production and tailoring their structure are key challenges for functional food applications.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Lactic acid bacteria (LAB) are Generally Recognized As Safe (GRAS) microorganisms.
- Some LAB strains secrete exopolysaccharides (EPS), which are polysaccharide polymers.
- EPS can provide functional properties to foods and offer health benefits.
Purpose of the Study:
- To explore the potential of LAB-derived EPS for functional food applications.
- To address challenges in improving EPS productivity and tailoring EPS structure and size.
- To understand the relationship between EPS structure and functionality in food matrices.
Main Methods:
- Investigating LAB strains for EPS production.
- Analyzing the structural characteristics of EPS.
- Evaluating the functional properties of EPS in food systems.
- Studying EPS biosynthetic pathways.
Main Results:
- LAB are viable candidates for producing functional EPS.
- Current limitations include optimizing EPS yield and controlling structural attributes.
- Understanding biosynthesis is crucial for engineering desired EPS properties.
Conclusions:
- Further research into LAB EPS biosynthesis and structure-function relationships is needed.
- Engineering EPS properties can enhance their value in functional foods.
- Optimized EPS production by LAB holds significant economic and health potential.