Genetics and engineering of microbial exopolysaccharides for food: approaches for the production of existing and novel polysaccharides

Microbial exopolysaccharides (EPSs) are used in the food industry for their unique properties as viscosifiers, stabilisers, emulsifiers or gelling age nts. In recent years, significant progress in the understanding of the gene tics and biochemistry of microbial EPS synthesis by both Gram-negative and Grampositive bacteria has been made. Biosynthesis pathways have been elucid ated, and several of the genes involved have been characterised. This knowl edge can now be applied to start EPS engineering or to improve EPS producti on.