Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?
- 2020-09
- Food microbiology 90
- Elisa C Ale
- María F Rojas
- Jorge A Reinheimer
- Ana G Binetti
- PubMed: 32336376
- DOI: 10.1016/j.fm.2020.103465
Study Design
- Type
- Review
- Animal Study
Exopolysaccharides (EPS) production is a characteristic that has been widely described for many lactic acid bacteria (LAB) of different genera and species, but little is known about the relationship between the functional properties of the producing bacteria and EPS synthesis. Although many studies were addressed towards the application of EPS-producing LAB in the manufacture of several dairy products (fermented milk, cheese) due to their interesting technological properties (increased hardness, water holding capacity, viscosity, etc.), there are not many reports about the functional properties of the EPS extract itself, especially for the genus Lactobacillus. The aim of the present revision is to focus on the species Lactobacillus fermentum with reported functional properties, with particular emphasis on those strains capable of producing EPS, and try to establish if there is any linkage between this property and their functional/probiotic roles, considering the most recent bibliography.