Chapter 16 - Exopolysaccharides from lactic acid bacteria in fermented foods and beverages

Abstract

Lactic acid bacteria (LAB) are predominantly present in the microbiota of fermented foods. Exopolysaccharides (EPS) are produced by LAB, which help in their survival. EPS are also responsible for conferring unique properties to fermented food that is inhabited by LAB. These properties are generally beneficial to humans, as they impart the fermented food with the nutritional value, characteristic flavor, and texture. EPS produced by LAB are of several types, each having different properties. EPS act as a food hydrocolloid for improving the food texture and as a prebiotic that benefits the human gut microbiota. Most of the current research has been on EPS from bacteria isolated from traditional fermented food and beverages. The knowledge generated from the study of EPS from LAB has helped develop novel fermented foods and beverages. With the advancement in molecular microbiology and food microbiome research, more efficient new EPS producers and new types of EPS can be discovered.