EXOPOLYSACCHARIDES OF LACTOBACILLI AND THEIR USE IN IMPROVING THE TEXTURE OF FERMENTED DAIRY PRODUCTS- A REVIEW

DOI: 10.5958/0976-0741.2014.00089.0    | Article Id: ARCC370 | Page : 122-129
Citation :- EXOPOLYSACCHARIDES OF LACTOBACILLI AND THEIR USE IN IMPROVING THE TEXTURE OF FERMENTED DAIRY PRODUCTS- A REVIEW.Agricultural Reviews.2014.(35):122-129
10.5958/0976-0741.2014.00089.0 dramritapoonia@gmail.com
Address : Centre of Food Science and Technology, Banaras Hindu University, Varanasi - 221 005, Indi

Abstract

Lactobacilli have the ability to produce a wide range of exopolysaccharides (EPS) exhibiting a diversity of structures. EPS are classified, according to their composition into homopolysaccharides (HoPS) and heteropolysacharides (HePS). One of the most important applications is use of EPS as texturizing and stabilizing agent in fermented dairy products. Now a days, modern consumers focus towards safe and healthy food without additives, which develops a scope of new perspective of Lactobacilli EPS. The GRAS (Generally Recognized as Safe) and probiotic status of some Lactobacilli give them more preference for consumable EPS production. The major challenge limiting their industrial expansion is their low yields of production and the validation of their health benefits. Moreover, the texturing role of these exopolysaccharides, notably in dairy products, is actually a controversial issue. The present review reports on the perspective, recent development, major challenges and ways to increase the application of Lactobacilli EPS.

Keywords

airy Products Exopolysaccharides Heteropolysaccharides Homopolysaccharides Yoghurt.

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