Abstract
Over the last years, the production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has been extensively studied. These EPS play an important role in the rheology and texture of fermented food products. Significant progress in the understanding of EPS biosynthetic pathways, genetics, kinetic models, and physics has been made. This knowledge can now be applied to rationally design metabolic engineering studies to modify EPS production and composition. This mini review will discuss the potential engineering strategies of sugar catabolism for the production of EPS by lactic acid bacteria (LAB).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
