The DOI matches its Crossref record; 157 of the 168 references it cites were found in a registry or an index.
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.
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“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”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [110]
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Metadata
- 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
- Licence
- www.springer.com/tdm (tdm)
- 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 › Immunology and Microbiology › Applied Microbiology and Biotechnology › 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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