Exopolysaccharide producing microorganisms for functional food industry

Exopolysaccharides (EPS) produced by microbial sources are highly diverse with differences in composition, linkages, molecular mass, and various functional properties. EPS owing to their physicochemical properties have found use in the food industry. Many traditional fermented foods utilize the texture and sensory enhancement properties of microbial EPS. A better understanding of EPS production and their properties in the food system and their health-promoting properties have led to the development of new functional foods exploiting the specific functional properties of EPS. This chapter focuses on the major EPS producing microbes in the food industry, technological properties, and health benefits of EPS and the effect of EPS on some traditional fermented foods.