Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria

Abstract

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage to cell growth or survival, in situ production typically imparts a desirable viscous, sometimes ‘ropy’ texture to fermented foods and milk products. These food-grade biopolymers are economically important for the food industry. Current challenges are to improve the yield of HePSs from LAB and to produce HePSs with a particular functionality on the basis of a better understanding of their biosynthesis and the relationship between their structure and function.