Exopolysaccharides from cereal-associated lactobacilli

Cereal associated lactobacilli produce a large structural variety of exopolysaccharides (EPS) and oligosaccharides from sucrose through the activity of glycosyltransferases. Because these lactobacilli have a widespread use as starter cultures in cereal fermentations, these polymers are available for food applications through the production by lactobacilli in situ during food fermentation. EPS from lactobacilli meet the consumers' demand for a reduced use of food additives, and are an economically feasible alternative for the use of additives in the production of bread and other foods. In this paper the current knowledge on EPS formation by cereal-associated lactobacilli, and their application in food are summarized.