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Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides

文献类型： 外文期刊

作者： Ge, Zhiwen 1 ; Wang, Dan 1 ; Zhao, Wenting 1 ; Wang, Pan 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Key Lab Vegetable Postharvest Proc, Minist Agr & Rural Affairs,Inst Agrifood Proc & Nu, Beijing 100097, Peoples R China

关键词： Lactic acid bacteria; exopolysaccharides; biosynthesis pathway; structural characterization; functional activities

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.0； 五年影响因子：7.8 ）

ISSN： 8755-9129

年卷期： 2025 年

页码：

收录情况： SCI

摘要： Lactic acid bacteria (LAB) have received widespread attention for their ability to metabolize extracellularly to produce polymers with structure-supporting functions. However, a comprehensive understanding of the synthesis of exopolysaccharides (EPS) from LAB to their structure, function, and application areas is still lacking, limiting the development of their value. In this paper, the EPS-producing Lactobacillus species, EPS extraction, isolation and purification, structural identification and chain conformation characterization, functional activities, current status of their application in the dairy industry and current problems are comprehensively reviewed. The progress of EPS structure characterization was mainly focused on chain conformation, whereas little interest was on the relationship between conformation and functional properties. Besides, EPS has variously biological functions, like promoting the proliferation of probiotic bacteria, etc. And the EPS presented fine potentiality to be stabilizers and thickeners for Lactobacillus fermented milk products. Notably, the EPS production ability of LAB is still relatively low, and it is necessary to pay attention to the research on the relationship between yield improvement strategies and structural effects, to provide the scientific and theoretical basis for promoting its application in the food industry.

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