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Exploiting exopolysaccharides from lactic acid bacteria

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Lactic Acid Bacteria: Genetics, Metabolism and Applications

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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Abbreviations

CPS:

capsular polysaccharide

EPS:

exopolysaccharide

LAB:

lactic acid bacteria

LPS:

lipopolysaccharide

LTA:

lipotechoïc acid

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Authors and Affiliations

  1. Nestlé Research Center, Nestec Ldt, Vers-chez-les-Blanc, PO Box 44, CH-1000, Lausanne 26, Switzerland

    Laure Jolly, Sébastien J. F. Vincent, Philippe Duboc & Jean-Richard Neeser

Authors
  1. Laure Jolly
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  2. Sébastien J. F. Vincent
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  3. Philippe Duboc
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  4. Jean-Richard Neeser
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Editor information

Editors and Affiliations

  1. Wageningen Center for Food Sciences, and NIZO food research, the Netherlands

    R. J. Siezen

  2. University of Groningen, the Netherlands

    J. Kok

  3. Wageningen Center for Food Sciences, and Wageningen University, the Netherlands

    T. Abee

  4. TNO Nutrition and Food Research, Zeist, the Netherlands

    G. Schasfsma

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Jolly, L., Vincent, S.J.F., Duboc, P., Neeser, JR. (2002). Exploiting exopolysaccharides from lactic acid bacteria. In: Siezen, R.J., Kok, J., Abee, T., Schasfsma, G. (eds) Lactic Acid Bacteria: Genetics, Metabolism and Applications. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-2029-8_26

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  • DOI: https://doi.org/10.1007/978-94-017-2029-8_26

  • Publisher Name: Springer, Dordrecht

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