Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides.
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| Title: | Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides. |
|---|---|
| Authors: | Ge, Zhiwen1 (AUTHOR), Wang, Dan1 (AUTHOR), Zhao, Wenting1 (AUTHOR), Wang, Pan1 (AUTHOR), Zhao, Xiaoyan1 (AUTHOR) zhaoxiaoyan@iapn.org.cn |
| Source: | Food Reviews International. 2026, Vol. 42 Issue 1, p1-30. 30p. |
| Subjects: | Lactic acid bacteria, Dairy processing, Microbial polysaccharides, Structural analysis (Science), Food industry, Probiotics |
| Abstract: | 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 190648721 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ge%2C+Zhiwen%22">Ge, Zhiwen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Dan%22">Wang, Dan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Wenting%22">Zhao, Wenting</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Pan%22">Wang, Pan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Xiaoyan%22">Zhao, Xiaoyan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> zhaoxiaoyan@iapn.org.cn</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Reviews+International%22">Food Reviews International</searchLink>. 2026, Vol. 42 Issue 1, p1-30. 30p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Lactic+acid+bacteria%22">Lactic acid bacteria</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+processing%22">Dairy processing</searchLink><br /><searchLink fieldCode="DE" term="%22Microbial+polysaccharides%22">Microbial polysaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Structural+analysis+%28Science%29%22">Structural analysis (Science)</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Probiotics%22">Probiotics</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1080/87559129.2025.2467163 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 30 StartPage: 1 Subjects: – SubjectFull: Lactic acid bacteria Type: general – SubjectFull: Dairy processing Type: general – SubjectFull: Microbial polysaccharides Type: general – SubjectFull: Structural analysis (Science) Type: general – SubjectFull: Food industry Type: general – SubjectFull: Probiotics Type: general Titles: – TitleFull: Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ge, Zhiwen – PersonEntity: Name: NameFull: Wang, Dan – PersonEntity: Name: NameFull: Zhao, Wenting – PersonEntity: Name: NameFull: Wang, Pan – PersonEntity: Name: NameFull: Zhao, Xiaoyan IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: 2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 87559129 Numbering: – Type: volume Value: 42 – Type: issue Value: 1 Titles: – TitleFull: Food Reviews International Type: main |
| ResultId | 1 |
