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Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits
Open accessAbstract
Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Traditionally, lactic acid bacteria exopolysaccharides have an important role in fermented dairy products and more recently are being applied for the improvement of bakery products. The health benefits that are continually being associated with these polysaccharides enable the development of dual function, added-value, and clean-label products. To fully exploit and understand the functionality of these exopolysaccharides, their isolation, purification, and thorough characterization are of great importance. This review considers each of the above factors and presents the current knowledge on the importance of lactic acid bacteria exopolysaccharides in the food and beverage industry.
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“Physicochemical parameters influencing bacterial growth (i.e., temperature, incubation time, pH, oxygen rate, etc.) as well as different carbon and nitrogen sources are the main factors affecting EPS production (Table 3) [8,53].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [8]
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“To eliminate low-molecular-mass contaminating carbohydrates, the dissolved EPS is then dialyzed against water and a dialysis membrane with a cutoff of 12–14-kDa is commonly used [8].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [8]
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“However, this is not very reliable, particularly when the isolated EPS fraction does contain low quantities of EPS and/or in presence of impurities [8].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [8]
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“However, these colorimetric methods can suffer interference with the other carbohydrates present in the growth medium [8,53].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [8]
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“High-performance, anion-exchange chromatography coupled with pulsed amperometric detection [8,27,35,53] or gas chromatography (GC) [32,43] are commonly utilized to analyze the monosaccharide composition of EPS.”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [8]
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“However, this is not very reliable, particularly when the isolated EPS fraction does contain low quantities of EPS and/or in presence of impurities [8].”
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Metadata
- Authors
- Lynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K.
- Affiliations
- University College Cork (IE)
- Munster Technological University (IE)
- Corresponding author
- Arendt, Elke K.
- Venue
- Annual Review of Food Science and Technology
- Publisher
- Annual Reviews
- Published
- 2018-03-25
- Volume
- 9
- Issue
- 1
- Pages
- 155-176
- ISSN
- 1941-1421 (ISSN-L)
- 1941-1413
- OpenAlex
- W2625308032
- Cited by
- 289
- References
- 122
- Citations by year
- 2026: 34 · 2025: 35 · 2024: 43 · 2023: 38 · 2022: 37 · 2021: 34 · 2020: 39 · 2019: 18 · 2018: 9
- FWCI
- 2.52
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Annual Review of Food Science and Technology (publishedVersion)
- PubMed (publishedVersion)
- IRIS Research product catalog (Sapienza University of Rome) (submittedVersion)
- 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
- lactic acid bacteria, exopolysaccharides, fermented dairy products, bakery products, food texture, sensory augmentation, polysaccharide extraction and purification, polysaccharide characterization, health benefits, clean-label food, functional food ingredients
- MeSH terms
- Beverages, Colloids, Fermentation, Food, Food Microbiology, Food Technology, Humans, Polysaccharides, Bacterial, Lactobacillales, Prebiotics
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