ABSTRACT
This chapter discusses some of the different use of EPS-producing bacteria in the food industry, with a particular focus on technological or probiotic features. It focuses on biopolymers that could be released by the producing bacteria directly in situ, thus avoiding several phases in this type of production, such as synthesis, separation, production, delivery of the alternative additives/functional molecules. Lactic acid bacteria (LABs) comprise a heterogeneous group of Gram-positive, catalase-negative cocci and bacilli, all sharing the ability to catabolize fermentable sugars, resulting in the production of lactic acid. Regarding the biological function, the chapter distinguishes intracellular storage polysaccharide, such as starch; exopolysaccharides (EPSs) such as xanthan; and capsular PS (CPSs) such as K30. EPS-producing LABs also attract the attention of gluten-free food manufacturing because of the possibility of obtaining an acceptable network matrix comparable to gluten-based counterparts. Prebiotics are healthful, nondigestible food ingredients that selectively stimulate growth and/or activities of beneficial members of the gut microbiota, consequently enhancing their health benefits to the host.
