Various homopolysaccharides (HoPSs) can be produced by bacteria: α- and β-glucans, β-fructans and α-galactans, which are polymers of glucose, fructose and galactose, respectively. The synthesis of these compounds is catalyzed by glycosyltransferases (glycansucrases), which are able to transfer the monosaccharides in a specific substrate to the medium, which results in the growth of polysaccharide chains. The range of HoPS sizes is very large, from 104 to 109 Da, and mostly depends on the carbon source in the medium and the catalyzing enzyme. However, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact the size and yield of production. The sequence of the enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs' size and structure have an effect on rheological properties of some foods by their influence on viscosity index. As a consequence, the control of structural and environmental factors opens ways to guide the production of specific HoPS in foods by bacteria, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions.
exopolysaccharide, Rheology, texture, natural polymers
NCBI PubMed ID: 35205038Publication DOI: 10.3390/biology11020171Journal NLM ID: 101587988Publisher: Basel, Switzerland: MDPI
Correspondence: C. Garcia
Institutions: QualiSud, University of Montpellier, UMR QualiSud, Université de La Réunion, 7 Chemin de l'Irat, F-97410 Saint Pierre, 97410 Réunion, France, Department of Horticulture, Tshwane University of Technology, Pretoria 0001, South Africa, SPO, Universite de Montpellier, INRAE, SPO, Université de Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
Found