Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review

Abbas Abedfar; Sepideh Pourvatandoust; Fatemeh Jalili; Fatemeh Abbaszadeh

doi:doi:10.11648/j.ajpst.20251102.12

Review Article |

| Peer-Reviewed

Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review

Abbas Abedfar^*

, Sepideh Pourvatandoust

, Fatemeh Jalili

, Fatemeh Abbaszadeh

Published in American Journal of Polymer Science and Technology (Volume 11, Issue 2)

Received: 14 September 2025 Accepted: 15 October 2025 Published: 28 November 2025

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Abstract

Microbial exopolysaccharides (EPS) are high-molecular-weight biopolymers synthesized by various microorganisms, including bacteria, fungi, and algae. These compounds have gained noteworthy attention due to their diverse structural characteristics and functional properties, making them valuable in multiple industries, particularly in food, pharmaceuticals, and environmental applications. This review explores the structure, classification, and biosynthetic pathways of EPS, emphasizing their critical role in improving the texture, stability, and nutritional value of food products. In the cereal industry, EPS contributes significantly to the development of fermented beverages and baked goods by enhancing viscosity, moisture retention, and overall product quality. Additionally, their prebiotic properties offer considerable health benefits, including gut microbiota modulation and immune system enhancement. Despite these advantages, industrial-scale EPS production faces challenges such as high manufacturing costs, structural complexity, and purification difficulties. However, advancements in biotechnology, including strain optimization and the use of alternative carbon sources, present promising solutions for improving EPS yield and cost-effectiveness. This review not only highlights the technological and functional potential of EPS in the cereal products industry but also discusses emerging research trends and opportunities for expanding their application. With growing consumer demand for natural, clean-label ingredients, microbial EPS has the potential to revolutionize food processing by serving as sustainable and health-promoting alternatives to synthetic additives. It is hoped that this article brings more attention to these products as they meet the current and future needs of cereal industry.

Published in	American Journal of Polymer Science and Technology (Volume 11, Issue 2)
DOI	10.11648/j.ajpst.20251102.12
Page(s)	24-36
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Biopolymers, Biosynthesis, Biotechnology, Food Industry, Microbial Exopolysaccharides (EPS), Prebiotic Properties, Sustainable Ingredients

References

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[3]	Mouro C, Gomes AP, Gouveia IC. Microbial exopolysaccharides: structure, diversity, applications, and future frontiers in sustainable functional materials. Polysaccharides. 2024. 13; 5(3): 241-87. https://doi.org/10.3390/polysaccharides5030018
[4]	Wang W, Ju Y, Liu N, Shi S, Hao L. Structural characteristics of microbial exopolysaccharides in association with their biological activities: A review. Chemical and Biological Technologies in Agriculture. 2023 Nov 28; 10(1): 137. https://doi.org/10.1186/s40538-023-00515-3
[5]	Abedfar A, Hosseininezhad M, Rafe A. Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics. International journal of biological macromolecules. 2020 Jul 1; 154: 371-9. https://doi.org/10.1016/j.ijbiomac.2020.03.149
[6]	Netrusov AI, Liyaskina EV, Kurgaeva IV, Liyaskina AU, Yang G, Revin VV. Exopolysaccharides producing bacteria: a review. Microorganisms. 2023 Jun 9; 11(6): 1541. https://doi.org/10.3390/microorganisms11061541
[7]	Sørensen HM, Rochfort KD, Maye S, MacLeod G, Brabazon D, Loscher C, Freeland B. Exopolysaccharides of lactic acid bacteria: production, purification and health benefits towards functional food. Nutrients. 2022 Jul 18; 14(14): 2938. https://doi.org/10.3390/nu14142938
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[11]	Nguyen HT, Pham TT, Nguyen PT, Le-Buanec H, Rabetafika HN, Razafindralambo HL. Advances in microbial exopolysaccharides: present and future applications. Biomolecules. 2024 Sep 16; 14(9): 1162. https://doi.org/10.3390/biom14091162
[12]	Mollakhalili Meybodi N, Mohammadifar MA. Microbial exopolysaccharides: a review of their function and application in food sciences. Journal of food quality and hazards control. 2015 Dec 10; 2(4): 112-7. http://jfqhc.ssu.ac.ir/article-1-200-en.html
[13]	Asgher M, Qamar SA, Iqbal HM. Microbial exopolysaccharide-based nano-carriers with unique multi-functionalities for biomedical sectors. Biologia. 2021 Feb; 76(2): 673-85. https://doi.org/10.2478/s11756-020-00588-7
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APA Style

Abedfar, A., Pourvatandoust, S., Jalili, F., Abbaszadeh, F. (2025). Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review. American Journal of Polymer Science and Technology, 11(2), 24-36. https://doi.org/10.11648/j.ajpst.20251102.12

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ACS Style

Abedfar, A.; Pourvatandoust, S.; Jalili, F.; Abbaszadeh, F. Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review. Am. J. Polym. Sci. Technol. 2025, 11(2), 24-36. doi: 10.11648/j.ajpst.20251102.12

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AMA Style

Abedfar A, Pourvatandoust S, Jalili F, Abbaszadeh F. Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review. Am J Polym Sci Technol. 2025;11(2):24-36. doi: 10.11648/j.ajpst.20251102.12

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@article{10.11648/j.ajpst.20251102.12,
  author = {Abbas Abedfar and Sepideh Pourvatandoust and Fatemeh Jalili and Fatemeh Abbaszadeh},
  title = {Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review},
  journal = {American Journal of Polymer Science and Technology},
  volume = {11},
  number = {2},
  pages = {24-36},
  doi = {10.11648/j.ajpst.20251102.12},
  url = {https://doi.org/10.11648/j.ajpst.20251102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpst.20251102.12},
  abstract = {Microbial exopolysaccharides (EPS) are high-molecular-weight biopolymers synthesized by various microorganisms, including bacteria, fungi, and algae. These compounds have gained noteworthy attention due to their diverse structural characteristics and functional properties, making them valuable in multiple industries, particularly in food, pharmaceuticals, and environmental applications. This review explores the structure, classification, and biosynthetic pathways of EPS, emphasizing their critical role in improving the texture, stability, and nutritional value of food products. In the cereal industry, EPS contributes significantly to the development of fermented beverages and baked goods by enhancing viscosity, moisture retention, and overall product quality. Additionally, their prebiotic properties offer considerable health benefits, including gut microbiota modulation and immune system enhancement. Despite these advantages, industrial-scale EPS production faces challenges such as high manufacturing costs, structural complexity, and purification difficulties. However, advancements in biotechnology, including strain optimization and the use of alternative carbon sources, present promising solutions for improving EPS yield and cost-effectiveness. This review not only highlights the technological and functional potential of EPS in the cereal products industry but also discusses emerging research trends and opportunities for expanding their application. With growing consumer demand for natural, clean-label ingredients, microbial EPS has the potential to revolutionize food processing by serving as sustainable and health-promoting alternatives to synthetic additives. It is hoped that this article brings more attention to these products as they meet the current and future needs of cereal industry.},
 year = {2025}
}

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TY  - JOUR
T1  - Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review
AU  - Abbas Abedfar
AU  - Sepideh Pourvatandoust
AU  - Fatemeh Jalili
AU  - Fatemeh Abbaszadeh
Y1  - 2025/11/28
PY  - 2025
N1  - https://doi.org/10.11648/j.ajpst.20251102.12
DO  - 10.11648/j.ajpst.20251102.12
T2  - American Journal of Polymer Science and Technology
JF  - American Journal of Polymer Science and Technology
JO  - American Journal of Polymer Science and Technology
SP  - 24
EP  - 36
PB  - Science Publishing Group
SN  - 2575-5986
UR  - https://doi.org/10.11648/j.ajpst.20251102.12
AB  - Microbial exopolysaccharides (EPS) are high-molecular-weight biopolymers synthesized by various microorganisms, including bacteria, fungi, and algae. These compounds have gained noteworthy attention due to their diverse structural characteristics and functional properties, making them valuable in multiple industries, particularly in food, pharmaceuticals, and environmental applications. This review explores the structure, classification, and biosynthetic pathways of EPS, emphasizing their critical role in improving the texture, stability, and nutritional value of food products. In the cereal industry, EPS contributes significantly to the development of fermented beverages and baked goods by enhancing viscosity, moisture retention, and overall product quality. Additionally, their prebiotic properties offer considerable health benefits, including gut microbiota modulation and immune system enhancement. Despite these advantages, industrial-scale EPS production faces challenges such as high manufacturing costs, structural complexity, and purification difficulties. However, advancements in biotechnology, including strain optimization and the use of alternative carbon sources, present promising solutions for improving EPS yield and cost-effectiveness. This review not only highlights the technological and functional potential of EPS in the cereal products industry but also discusses emerging research trends and opportunities for expanding their application. With growing consumer demand for natural, clean-label ingredients, microbial EPS has the potential to revolutionize food processing by serving as sustainable and health-promoting alternatives to synthetic additives. It is hoped that this article brings more attention to these products as they meet the current and future needs of cereal industry.
VL  - 11
IS  - 2
ER  -

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Author Information

Abbas Abedfar

Department of Food Science & Technology, University of Guilan, Rasht, Iran

Contact Email

http://orcid.org/0009-0000-3883-1713
Sepideh Pourvatandoust

Department of Food Science & Technology, Islamic Azad University, Tehran, Iran

Contact Email

http://orcid.org/0009-0000-9176-4468
Fatemeh Jalili

Department of Food Science & Technology, University of Guilan, Rasht, Iran

Contact Email

http://orcid.org/0009-0002-2299-132X
Fatemeh Abbaszadeh

Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Contact Email

http://orcid.org/0000-0001-8362-393X

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APA Style

Abedfar, A., Pourvatandoust, S., Jalili, F., Abbaszadeh, F. (2025). Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review. American Journal of Polymer Science and Technology, 11(2), 24-36. https://doi.org/10.11648/j.ajpst.20251102.12

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ACS Style

Abedfar, A.; Pourvatandoust, S.; Jalili, F.; Abbaszadeh, F. Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review. Am. J. Polym. Sci. Technol. 2025, 11(2), 24-36. doi: 10.11648/j.ajpst.20251102.12

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AMA Style

Abedfar A, Pourvatandoust S, Jalili F, Abbaszadeh F. Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review. Am J Polym Sci Technol. 2025;11(2):24-36. doi: 10.11648/j.ajpst.20251102.12

Copy | Download

@article{10.11648/j.ajpst.20251102.12,
  author = {Abbas Abedfar and Sepideh Pourvatandoust and Fatemeh Jalili and Fatemeh Abbaszadeh},
  title = {Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review},
  journal = {American Journal of Polymer Science and Technology},
  volume = {11},
  number = {2},
  pages = {24-36},
  doi = {10.11648/j.ajpst.20251102.12},
  url = {https://doi.org/10.11648/j.ajpst.20251102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpst.20251102.12},
  abstract = {Microbial exopolysaccharides (EPS) are high-molecular-weight biopolymers synthesized by various microorganisms, including bacteria, fungi, and algae. These compounds have gained noteworthy attention due to their diverse structural characteristics and functional properties, making them valuable in multiple industries, particularly in food, pharmaceuticals, and environmental applications. This review explores the structure, classification, and biosynthetic pathways of EPS, emphasizing their critical role in improving the texture, stability, and nutritional value of food products. In the cereal industry, EPS contributes significantly to the development of fermented beverages and baked goods by enhancing viscosity, moisture retention, and overall product quality. Additionally, their prebiotic properties offer considerable health benefits, including gut microbiota modulation and immune system enhancement. Despite these advantages, industrial-scale EPS production faces challenges such as high manufacturing costs, structural complexity, and purification difficulties. However, advancements in biotechnology, including strain optimization and the use of alternative carbon sources, present promising solutions for improving EPS yield and cost-effectiveness. This review not only highlights the technological and functional potential of EPS in the cereal products industry but also discusses emerging research trends and opportunities for expanding their application. With growing consumer demand for natural, clean-label ingredients, microbial EPS has the potential to revolutionize food processing by serving as sustainable and health-promoting alternatives to synthetic additives. It is hoped that this article brings more attention to these products as they meet the current and future needs of cereal industry.},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Application of Microbial Exopolysaccharides in the Cereal Products Industry: A Review
AU  - Abbas Abedfar
AU  - Sepideh Pourvatandoust
AU  - Fatemeh Jalili
AU  - Fatemeh Abbaszadeh
Y1  - 2025/11/28
PY  - 2025
N1  - https://doi.org/10.11648/j.ajpst.20251102.12
DO  - 10.11648/j.ajpst.20251102.12
T2  - American Journal of Polymer Science and Technology
JF  - American Journal of Polymer Science and Technology
JO  - American Journal of Polymer Science and Technology
SP  - 24
EP  - 36
PB  - Science Publishing Group
SN  - 2575-5986
UR  - https://doi.org/10.11648/j.ajpst.20251102.12
AB  - Microbial exopolysaccharides (EPS) are high-molecular-weight biopolymers synthesized by various microorganisms, including bacteria, fungi, and algae. These compounds have gained noteworthy attention due to their diverse structural characteristics and functional properties, making them valuable in multiple industries, particularly in food, pharmaceuticals, and environmental applications. This review explores the structure, classification, and biosynthetic pathways of EPS, emphasizing their critical role in improving the texture, stability, and nutritional value of food products. In the cereal industry, EPS contributes significantly to the development of fermented beverages and baked goods by enhancing viscosity, moisture retention, and overall product quality. Additionally, their prebiotic properties offer considerable health benefits, including gut microbiota modulation and immune system enhancement. Despite these advantages, industrial-scale EPS production faces challenges such as high manufacturing costs, structural complexity, and purification difficulties. However, advancements in biotechnology, including strain optimization and the use of alternative carbon sources, present promising solutions for improving EPS yield and cost-effectiveness. This review not only highlights the technological and functional potential of EPS in the cereal products industry but also discusses emerging research trends and opportunities for expanding their application. With growing consumer demand for natural, clean-label ingredients, microbial EPS has the potential to revolutionize food processing by serving as sustainable and health-promoting alternatives to synthetic additives. It is hoped that this article brings more attention to these products as they meet the current and future needs of cereal industry.
VL  - 11
IS  - 2
ER  -

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