Lactobacillus-produced exopolysaccharides and their potential health benefits: a review

D A Patten, A P Laws

Research output: Contribution to journalArticlepeer-review

69 Citations (Scopus)


Lactic acid bacteria, such as those of the Lactobacillus genus, naturally reside within the microbiota of the human body and have long been used as starter cultures and probiotic enhancers in fermented foods, such as fermented drinks, yoghurts and cheeses. Many of the beneficial qualities of these bacteria have traditionally been associated with the bacteria themselves, however, a recent spate of studies have demonstrated a wide variety of biological effects exhibited by lactobacilli-produced exopolysaccharides which could, theoretically, confer a range of local and systemic health benefits upon the host. In this review, we discuss the production of exopolysaccharides within the Lactobacillus genus and explore their potential as beneficial bioactive compounds.

Original languageEnglish
Pages (from-to)457-472
Number of pages16
JournalBeneficial microbes
Issue number4
Early online date22 Mar 2015
Publication statusPublished - 1 Aug 2015


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