Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?

• Published in: Food microbiology 2020-09, Vol.90, p.103465-103465, Article 103465
• Main Authors: Ale, Elisa C., Rojas, María F., Reinheimer, Jorge A., Binetti, Ana G.
• Format: Article
• Language: English
• Subjects: Exopolysaccharides; Functionality; Lactobacillus fermentum; Probiotic
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2020.103465

Exopolysaccharides (EPS) production is a characteristic that has been widely described for many lactic acid bacteria (LAB) of different genera and species, but little is known about the relationship between the functional properties of the producing bacteria and EPS synthesis. Although many studies were addressed towards the application of EPS-producing LAB in the manufacture of several dairy products (fermented milk, cheese) due to their interesting technological properties (increased hardness, water holding capacity, viscosity, etc.), there are not many reports about the functional properties of the EPS extract itself, especially for the genus Lactobacillus. The aim of the present revision is to focus on the species Lactobacillus fermentum with reported functional properties, with particular emphasis on those strains capable of producing EPS, and try to establish if there is any linkage between this property and their functional/probiotic roles, considering the most recent bibliography. •Lactobacillus fermentum is a widely studied species regarding its functional properties.•Increasing evidence suggests an active role of exopolysaccharides (EPS) in the functional properties of L. fermentum.•More studies are necessary to understand the role of EPS in the health benefits exerted by EPS-producing bacteria.•New probiotic strains could be found by understanding the responsible factors for functional properties.