Microbial Exopolysaccharides in Foods: New Aspects of the Interplay between Structure and Function, and Implications on Product Quality

Dear Colleagues,

A significant amount of food is produced by using hydrocolloids to modify properties such as water binding capacity or viscosity. These hydrocolloids are either of plant or animal origin, or are the result of fermentation processes. The respective microbial metabolites are extracellular polysaccharides (EPS) that are synthesized during fermentation by a wide range of microorganisms. After synthesis, the polymers are either associated as cell envelope, or non-associated and released as slime into the environment. Several EPS have already found their way into industrial use after isolation and purification, including xanthan, curdlan, gellan, or dextran.

Many starter culture bacteria produce EPS in situ which also affect the microstructure of the respective products, and properties that are linked to microstructure such as rheology or water binding capacity. The aim of this Special Issue is to collect contributions deriving from complementary expertise concerning the interplay between the specific structural features of EPS and the related impact on foods. In addition, fermentation and production steps to control effects, and trends or current strategies to utilize microbial exopolysaccharides shall be addressed. Contributions dealing with specific effects of added microbial exopolysaccharides on food systems are also welcome.

Prof. Dr. Harald Rohm
Dr. Doris Jaros
Guest Editors

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