Invited Review: Methods for the Screening, Isolation, and Characterization of Exopolysaccharides Produced by Lactic Acid Bacteria
Open accessAbstract
The ability to produce exopolysaccharides (EPS) is widespread among lactic acid bacteria (LAB), although the physiological role of these molecules has not been clearly established yet. Some EPS confer on LAB a "ropy" character that can be detected in cultures that form long strands when extended with an inoculation loop. When EPS are produced in situ during milk fermentation they can act as natural biothickeners, giving the product a suitable consistency, improving viscosity, and reducing syneresis. In addition, some of these EPS may have beneficial effects on human health. The increasing demand by consumers of novel dairy products requires a better understanding of the effect of EPS on existing products and, at the same time, the search for new EPS-producing strains with desirable properties. The use of genetically modified organisms capable of producing high levels of EPS or newly designed biopolymers is still very limited. Therefore, exploration of the biodiversity of wild LAB strains from natural ecological environments is currently the most suitable approach to search for the desired EPS-phenotype. The screening of ropy strains and the isolation and characterization of EPS responsible for this characteristic have led to the application over the past years of a wide variety of techniques. This review summarizes the available information on methods and procedures used for research on this topic. The information provided deals with methods for screening of EPS-producing LAB, detection of the ropy phenotype, and the physicochemical and structural characterization of these molecules, including parameters related to their viscosifying properties. To our knowledge, this is the first compilation of methods available for the study of EPS produced by LAB.
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The gravimetric method, such as weighing the dry mass of the purified polysaccharide, is the most straightforward approach for quantifying EPS yield.
“Gravimetric method, such as weighing the dry mass of the purified polysaccharide, is the most straightforward approach for quantifying EPS yield [58].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [58]
Membrane filtration techniques such as microfiltration, ultrafiltration and/or diafiltration have been used as a preceding step to EPS purification.
“As a preceding step to EPS purification, membrane filtration techniques such as microfiltration, ultrafiltration and/or diafiltration have also been used [50,58,70,101].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [58]
Ethanol is commonly used for precipitation of EPS, although isopropanol, acetone or a mixture of acetone and ethanol have also been used.
“For the following precipitation of EPS, ethanol is commonly used [27,42,43,50,55,58,99], although isopropanol [100], acetone [33] or a mixture of acetone and ethanol [101] have been also used.”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [58]
Proteins can be precipitated with trichloroacetic acid or a combination of trichloroacetic acid and proteases.
“Then, proteins can be precipitated with trichloroacetic acid (TCA) [27,49,58,70] or a combination of TCA and proteases [97].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [58]
Trifluoroacetic acid is the most frequently used acid for hydrolysis of EPS, also because unreacted trifluoroacetic acid can be easily eliminated by evaporation.
“TFA is the most frequently used acid, also because the unreacted TFA can be easily eliminated by evaporation [58].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [58]
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- Authors
- Ruas-Madiedo, P., & de los Reyes-Gavilán, C. G.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2005-03
- Volume
- 88
- Issue
- 3
- Pages
- 843-856
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2004400025
- Cited by
- 456
- References
- 135
- Citations by year
- 2026: 19 · 2025: 28 · 2024: 23 · 2023: 30 · 2022: 35 · 2021: 37 · 2020: 31 · 2019: 20 · 2018: 31 · 2017: 19 · 2016: 21 · 2015: 26 · 2014: 25 · 2013: 15 · 2012: 17
- FWCI
- 1.75
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- FEDER funds
- Spanish “Plan Nacional de I+D+I”
- “Fundación Príncipe de Asturias”
- 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, dairy fermentation, syneresis, dairy products
- MeSH terms
- Dairy Products, Fermentation, Food Microbiology, Lactobacillus, Polysaccharides, Bacterial, Viscosity, Probiotics, Organisms, Genetically Modified
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