Exopolysaccharides from lactic acid bacteria: Structure, production and technological applications

Lactic acid bacteria (LAB) are used in food fermentations because of their ability to improve the flavour, aroma, texture and safety of perishable raw materials (milk, meat, vegetables). Among the products of their metabolism , extracellular polysaccharides (EPS) have received increasing attention in recent years because of their immunogenic properties, their role in the te xture of fermented milks and their potential utility as thickening agents i n place of EPS produced by non-food grade organisms (xanthan, gellan, pullu lan, etc.). This review focuses on the characteristics, production and appl ications of EPS produced by lactic acid bacteria.