Polysaccharides from Probiotics: New Developments as Food Additives

Anil Kumar Patel1*, Philippe Michaud1, Reeta Rani Singhania2, Carlos Ricardo Soccol3 and Ashok Pandey2

1University Blaise Pascal Clermont-Ferrand, Laboratory of Chemical and Biochemical Engineering (LGCB), BP-10488, F-63000 Clermont-Ferrand, France
2National Institute of Interdisciplinary Science and Technology (CSIR), Trivandrum, 695019, India
3Bioprocess Engineering and Biotechnology Division, Federal University of ParanĂ¡, 81531-970 Curitiba-PR, Brazil

Article history:

Received March 15, 2010
Accepted May 15, 2010

Key words:

polysaccharide, exopolysaccharide, probiotic, glucan, prebiotic


Microbial polysaccharides with nutraceutical potential and bioactive properties have been investigated in detail during the last few decades. There is an increasing demand in food industries for live microbes or polysaccharides produced by them which assert health benefits other than dietetic constituents. Although there are a large number of exopolysaccharide (EPS)-producing bacteria, the titers are low for commercialization. This manuscript deals with the polysaccharides produced by probiotic strains, with major emphasis on the EPSs, their properties, applications and some of the strategies adopted which would be helpful in better understanding of the process in the near future. Research on the improved EPS biosynthesis is essential for obtaining high yields. Therefore, to reach commercialization, metabolic engineering must be applied.


*Corresponding author: 
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