Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods

文献类型： 外文期刊

第一作者： Zang, Jianwei

作者： Zang, Jianwei;Yan, Bingxu;Liu, Zebo;Chen, Jiguang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Yin, Zhongping

作者机构：

关键词： Lactic acid bacteria; Exopolysaccharides; Food quality; Health benefits; Future research

期刊名称：FOOD MICROBIOLOGY （ 影响因子：4.6； 五年影响因子：5.1 ）

ISSN： 0740-0020

年卷期： 2025 年 126 卷

页码：

收录情况： SCI

摘要： In the quest for a balanced diet and better health, the global shift towards nutrient-dense foods highlights the multiple roles of lactic acid bacteria exopolysaccharides (LAB-EPS) in improving food quality and health. This paper offers a comprehensive survey of LAB-EPS, focusing on their classification, biosynthesis pathways and application in the food industry, from dairy products to bakery products and meat. It highlights the impact of LAB-EPS on the texture and sensory qualities of food. Despite their promising prospects, these polysaccharides face various application challenges in the food industry. These include variability in EPS production among LAB strains, complexity in structure-function relationships, and limited understanding of their health benefits. In order to address these issues, the review identifies and suggests future research directions to optimize the production of LAB-EPS, elucidating their health benefit mechanisms, and expanding their application scope. In summary, this review aims to contribute to advance innovation and progress in the food industry by developing healthier food options and deepening the understanding of LAB-EPS in promoting human health.

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