Cited by 127Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsProteins in Food Systems

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Exploiting exopolysaccharides from lactic acid bacteria

Jolly, Laure, Vincent, Sébastien J. F., Duboc, Philippe, Neeser, Jean-Richard·2002·Antonie van Leeuwenhoek

DOI 10.1023/a:1020668523541

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Abstract

Microbial exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products. EPS production is characterized by a large variety in terms of quantity, chemical composition, molecular size, charge, type of sidechains and rigidity of the molecules. Monosaccharide unit's composition, linkages, charge and size determine the EPS' intrinsic properties and their interactions with other milk constituents. EPSs contribute to texture, mouthfeel, taste perception and stability of the final product. Furthermore, it was reported that EPS from food grade organisms, particularly LAB, have potential as food additives and as functional food ingredients with both health and economic benefits. A better understanding of structure-function relationships of EPS in a dairy food matrix and of EPS biosynthesis remain two major challenges for further applications of EPS and the engineering of functional polysaccharides.

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Authors: Jolly, L., Vincent, S. J. F., Duboc, P., & Neeser, J.-R.
Affiliations: Nestec (Switzerland) (CH)
Corresponding author: Jolly, Laure
Venue: Antonie van Leeuwenhoek
Publisher: Springer Science and Business Media LLC
Published: 2002-08
Volume: 82
Issue: 1-4
Pages: 367-374
ISSN: 0003-6072 (ISSN-L)
1572-9699
DOI: 10.1023/a:1020668523541
OpenAlex: W3010671001
Cited by: 127
References: 54
Citations by year: 2026: 1 · 2025: 5 · 2024: 2 · 2023: 2 · 2022: 2 · 2021: 6 · 2020: 7 · 2019: 3 · 2018: 5 · 2017: 9 · 2016: 9 · 2015: 7 · 2014: 11 · 2013: 6 · 2012: 8
FWCI: 5.60
Type: journal article
Language: en
Open access: closed
Licence: www.springernature.com/gp/researchers/text-and-data-mining (tdm)
www.springernature.com/gp/researchers/text-and-data-mining (vor)
Locations: Antonie van Leeuwenhoek (publishedVersion)
PubMed (publishedVersion)
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 › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: exopolysaccharides, lactic acid bacteria, fermented dairy products, exopolysaccharide biosynthesis, structure-function relationship, food additives, functional food ingredients, milk composition, polysaccharide side chains
MeSH terms: Animals, Dairying, Fermentation, Genetic Engineering, Humans, Lactobacillus, Milk, Polysaccharides, Bacterial, Structure-Activity Relationship

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Exploiting exopolysaccharides from lactic acid bacteria

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