Fermented foods alongside beverages of plant and animal origin is important nutrient source globally. This food types provides essential nutrients such as important vitamins and cofactors, free radical oxygen’s, and other substances that promote human health and offers immunity to infectious diseases as well as physiological conditions. Lactic acid bacteria (LAB) are the main types of microbes connected with indigenous fermented foods. However, variation in the processing of these foods and geographical distribution of the LAB no doubts affect the types and nature of the traditionally fermented foods. Lactic acid bacteria are exopolysaccharide (EPS) producing bacteria and are considered as alternative source of this important polymers. Exopolysaccharide is gaining application in local cultured milks, low-fat cheeses, fermented cereal foods, sourdough breads and reduced-fat fermented meat production.
This review provides an overview of exopolysaccharide producing lactic acid bacteria associated with indigenous fermented food products in resources-limited countries. Exopolysaccharide producing Lactic acid bacteria in traditionally fermented foods in Nigeria are also highlighted herein.
Key words: Beverages, Exopolysaccharide, Fermentation, Foods, Lactic acid bacteria