Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements the context of application EPS-producing Lactobacillus spp. different industries are discussed. Various chemical physical EPS, such as structural, rheological, shelf-life enhancement products, mentioned. Moreover, EPSs play a characteristic role starter culture techniques, yogurt production, immunomodulation, potential prebiotics. It has been seen that wastes fermented non-fermented products used biological for extraction. The main capabilities probiotics use technological texture flavor enhancement, juiciness, water holding capacities specific products. For these reasons, functional to enhance healthy activity human digestive system well benefit industry lower product damage increase consumer demand. Additionally, some pseudocereals amaranth quinoa produce also an important improving organoleptic food-grade conclusion, more attention should be given sustainable extraction techniques LAB developmental process meet preferences.