Clermont Université, Université Blaise Pascal, Laboratoire de Génie Chimique et Biochimique, Polytech' Clermont Ferrand, 24 avenue des Landais BP 206, 63174 Aubière cedex, France.
Biotechnol Adv. 2011 Jan-Feb;29(1):54-66. doi: 10.1016/j.biotechadv.2010.08.011. Epub 2010 Aug 31.
Lactobacilli have the ability to produce different kinds of exopolysaccharides (EPS) exhibiting a wide diversity of structures. EPS are classified, according to their composition into homopolysaccharides and heteropolysaccharides. One of their most described applications is their utilization as texturing agents naturally synthesized in the fermented food products. Nowadays, in regard to demand of modern consumers focusing towards safe and healthy food without additives, new perspectives of development appear for these biopolymers. The GRAS (Generally Recognized As Safe) and probiotic status of some lactobacilli give to them more preference for consumable EPS production. The main drawbacks limiting their industrial expansion are their low yields of production and the validation of their healthy allegations. Moreover, the texturing role of these exopolysaccharides, notably in dairy products, is actually a controversial issue. This review focuses on the novel ways of EPS production employing Lactobacillus spp. and their potential as nutraceuticals.
乳杆菌具有产生不同种类的胞外多糖 (EPS) 的能力，其结构具有广泛的多样性。根据其组成，EPS 可分为同多糖和杂多糖。它们最常被描述的应用之一是将其用作在发酵食品中天然合成的质构剂。如今，由于现代消费者对安全和健康食品的需求，这些生物聚合物出现了新的发展前景。一些乳杆菌的 GRAS（一般认为安全）和益生菌状态使它们更倾向于生产可食用的 EPS。限制其工业扩张的主要缺点是产量低和健康主张的验证。此外，这些胞外多糖在乳制品中的质构作用实际上是一个有争议的问题。这篇综述重点介绍了利用乳杆菌属生产 EPS 的新方法及其作为营养保健品的潜力。
