Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

Authors

Kieran M. Lynch, University College Cork
Aidan Coffey, Department of Biological Sciences, Cork Institute of Technology, Cork, IrelandFollow
Elke K. Arendt, University College Cork

ORCID

https://orcid.org/0000-0003-4116-9913

Document Type

Article

Disciplines

Biology

Publication Details

Food Research International

© 2017 Elsevier Ltd

Abstract

Exopolysaccharides produced by lactic acid bacteria are typically high molecular weight polymers that display physiochemical properties similar to commercial hydrocolloids or gums i.e. ability to form a network and bind water. Such properties, coupled with their production in-situ, mean these exopolysaccharides represent a natural alternative to commercial hydrocolloids for the enhancement of both gluten-containing and gluten-free cereal products. Research in the past decade has shown the potential of these lactic acid bacteria exopolysaccharides, in combination with sourdough technology, to enhance the quality of gluten-containing (primarily wheat) products, particularly with respect to loaf volume, shelf-life and staling rate. Such techno-functional properties can be exploited in the gluten-free area and shows promise in helping to overcome the challenge of producing gluten-free products of the same quality and acceptability as their gluten-containing counterparts. The aim of this review is to present an overview of our current knowledge of exopolysaccharides produced by lactic acid bacteria, and how they can be exploited in the area of cereal science and gluten-free.

Recommended Citation

Lynch, K.M., Coffey, A. & Arendt, E.K., 2018. Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Research International, 110, pp.52–61. Available at: http://dx.doi.org/10.1016/j.foodres.2017.03.012.