**Author details**

604 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

**7.5. Negative effects of exopolysaccharides** 

cost effective.

[156,164].

watchers [165,166].

**9. Conclusion** 

reduction of production or change in the composition of EPS [162].

**8. Lactic acid bacteria as source of low-calorie sweeteners** 

biosynthesis and an adapted bioprocess technology [151]. Moreover, large scale production of LAB derived EPS is low, since LAB being anaerobes, are relatively inefficient in converting energy from carbohydrates, compared to aerobes [149,161]. So this technological barrier must be overcome for cost effective production of EPS. Furthermore, the genetic instability of EPS production is a problem to industrial applications, resulting in loss or

Increasing the knowledge on EPS structure may lead to the production of the "designer" EPS, including the modification primary in structure by altering their physical properties, their function and their production levels. However, for such production of EPS legal approval and the acceptance by the consumers and the food industries are required [151,163]. However, if these biomolecules are to be developed commercially, they must be

In some circumstances EPS cause food spoilage. For instance during the fermentation of wine or cider the final products receive undesirable properties. The EPS synthesis is responsible for dental plaque that results in dental caries. Moreover, the accumulation of EPS cause many technical and hygienic problems in the cheese and milk industries

Recently, low calorie sugars produced from LAB have attracted the interest of researchers, industries and consumers, since they can find application as vital food ingredients mainly in foods marketed as "diabetic foods", like sugar-free candies, cookies and chewing gums [165,166]. Manitol, sorbitol, xylitol, tagatose and thehalose are sweeteners produced by LAB. These substances are polyols, i.e. sugar alcohols and can be produced in food fermentation processes. They can be incorporated directly to foods or be produced in the food by LAB, leading to the production of foods containing such sweeteners [165]. *Leuconostoc* and *Lactobacillus spp*. seem to be the most promising producers of these sweeteners [167,168].

A number of health benefits have been attributed to these LAB produced low calories sweeteners, like low glycemic index, osmotic diuretics, weight control, antiplaque, prebiotic. These GRAS substances could be used especially by children, diabetic patients and weight

Lactic acid bacteria are very promising sources for novel products and applications, especially those that can satisfy the increasing consumer's demands for natural products and functional foods. They can be used in the diet of humans and animals, with particular role in their health status. Despite recent advances, the study of LAB and their functional ingredients is still an emerging field of research that has yet to realize its full potential.

### Panagiota Florou-Paneri and Efterpi Christaki

*Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece* 

Eleftherios Bonos

*Animal Production, Faculty of Technology of Agronomics, Technological Educational Institute of Western Macedonia, Florina, Greece* 
