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Exopolysaccharides produced by Lactobacillus sp.: Biosynthesis and applications
Magdalena Oleksy1, Elżbieta Klewicka1
1a Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science , Lodz University of Technology , Łódź , Poland.
Critical Reviews in Food Science and Nutrition
|June 2, 2016
Summary
Lactobacillus bacteria produce exopolysaccharides (EPS), natural thickeners enhancing fermented foods. Improving EPS yield and purification is key for their use as functional food ingredients.
Area of Science:
- Microbiology and Food Science
- Biochemistry of microbial polymers
Background:
- Lactobacillus species synthesize exopolysaccharides (EPS), crucial for fermented food properties.
- EPS act as natural thickening agents, improving texture and taste in dairy products.
- Some Lactobacillus strains possess probiotic properties, making their EPS potential functional ingredients.
Purpose of the Study:
- To review recent advancements in the biosynthesis and properties of Lactobacillus-derived exopolysaccharides.
- To highlight the potential of Lactobacillus EPS as functional food ingredients.
- To identify challenges hindering industrial applications of Lactobacillus EPS.
Main Methods:
- Literature review of recent scientific reports on Lactobacillus EPS.
- Analysis of studies on EPS biosynthesis pathways in Lactobacillus.
- Examination of research on EPS properties and applications.
Main Results:
- Lactobacillus EPS, including homo- and heteropolysaccharides, significantly impact food quality.
- EPS are produced in situ by starter cultures, offering natural thickening capabilities.
- Challenges remain in achieving high EPS yields and cost-effective purification for industrial use.
Conclusions:
- Lactobacillus EPS hold significant potential as functional food ingredients due to their properties and probiotic associations.
- Further research into optimizing EPS biosynthesis and purification is essential for broader industrial adoption.
- Addressing yield and cost limitations will unlock the full economic and health benefits of these microbial polymers.
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