Cited by 371Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsBiopolymer Synthesis and Applications

Production, Properties, and Industrial Food Application of Lactic Acid Bacteria-Derived Exopolysaccharides

Zannini, Emanuele, Waters, Deborah M., Coffey, Aidan, Arendt, Elke K.·2016·Applied Microbiology and Biotechnology

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.

Integrity signals

Registry

Crossref · 10.1007/s00253-015-7172-2

Cites

157 of 157 references verified0 citation errors · 0 not checkable

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  • The specific chemical structure of EPS depends on both the bacteria involved and the fermentation conditions, leading to strain-specific EPS with a wide variety of biological activities including antioxidant, immunomodulatory, cholesterol-lowering, antimicrobial and prebiotic effects.

    “the specific chemical structure of EPS depends on both the bacteria involved and the conditions applied during the fermentation process, leading to the production of strain-specific EPS with a wide variety of biological activities [110] that include, among others, the antioxidant, immunomodulatory, cholesterol lowering, antimicrobial and prebiotic effects”

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Authors
Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K.
Affiliations
  • University College Cork (IE)
  • Munster Technological University (IE)
Corresponding author
Arendt, Elke K.
Venue
Applied Microbiology and Biotechnology
Published
2015-12-01
Volume
100
Issue
3
Pages
1121-1135
ISSN
  • 0175-7598 (ISSN-L)
  • 1432-0614
OpenAlex
W2194583909
Cited by
371
References
168
Citations by year
2026: 24 · 2025: 34 · 2024: 24 · 2023: 44 · 2022: 53 · 2021: 54 · 2020: 53 · 2019: 25 · 2018: 30 · 2017: 24 · 2016: 5
FWCI
2.52
Type
journal article
Language
en
Open access
closed
Locations
  • Applied Microbiology and Biotechnology (publishedVersion)
  • PubMed (publishedVersion)
  • IRIS Research product catalog (Sapienza University of Rome) (submittedVersion)
Funders
Irish National Development Plan, through the Food Institutional Research Measure
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Biopolymer Synthesis and Applications
Keywords
exopolysaccharides, lactic acid bacteria, exopolysaccharide production, functional foods, fermented foods, starter cultures
MeSH terms
Fermentation, Food Microbiology, Lactobacillus, Polysaccharides, Bacterial

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