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Journal of Pathobiology and Physiology

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BACTERIAL EXOPOLYSACCHARIDES COULD EITHER BE USED TO PRESERVE FOOD, MODULATE FOOD SENSORY PROPERTIES, AND DEVELOP FUNCTIONAL FOOD.

Author(s): Eudes l. Anihouvi* and Adanze N.Cynthia

Through the utilization of diverse substrates, bacteria (LAB) produce various biopolymers including polysaccharides which have been used for several years in many fields due to their biocompatibility and apparent non-toxicity. Their applications have been extended in fields like food science and the pharmaceutical industry while the prospects could include their uses as an alternative to address public health issues (anti-gastritis, antiulcer, prebiotic, anticholestérémique, anti-mutagenic, and anti-tumor). This article provides a summary of EPS while exposing their recent applications in both food and pharmaceutical sciences to boost their future use to preserve food, modulate food sensory properties and to address public health issues (functional foods development).


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