Exopolysaccharide producing lactic acid bacteria associated with indigeneous fermented food products in resources-limited countries: A critical review.

Abstract

Fermented foods alongside beverages of plant and animal origin are important nutrient sources globally. These food types provide essential nutrients such as important vitamins and cofactors, free radical oxygen, and other substances that promote human health and offer immunity to infectious diseases as well as physiological conditions. Lactic acid bacteria (LAB) are the main types of microbes connected with indigenous fermented foods. However, variations in the processing of these foods and geographical distribution of the LAB no doubts affect the types and nature of the traditionally fermented foods. LAB are exopolysaccharide (EPS) producing bacteria and are considered alternative sources of these important polymers. EPS is gaining application in local cultured milk, low-fat cheeses, fermented cereal foods, sourdough bread, and reduced-fat fermented meat production. This review provides an overview of EPS-producing LAB associated with indigenous fermented food products in resource-limited countries. EPS-producing LAB in traditionally fermented foods in Nigeria are also highlighted herein.