LAUSR

Simple Summary Bacteria can produce diverse homopolysaccharides (HoPSs), which are polymers of glucose, fructose or galactose. The synthesis of these compounds is catalyzed by glycosyltransferases. The range of HoPS sizes is very large and mostly depends on the carbon source in the medium and the catalyzing enzyme; however, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact size and yield. The sequence of the polymerization enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs’ size and structure influence its rheological properties. As a consequence, the choice of catalyzing enzyme and the modulation of environmental factors open ways to guide the production of specific HoPSs in foods by bacteria. This approach presents many advantages to propose applications of bacterial HoPS to texture foods, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions. Abstract Various homopolysaccharides (HoPSs) can be produced by bacteria: α- and β-glucans, β-fructans and α-galactans, which are polymers of glucose, fructose and galactose, respectively. The synthesis of these compounds is catalyzed by glycosyltransferases (glycansucrases), which are able to transfer the monosaccharides in a specific substrate to the medium, which results in the growth of polysaccharide chains. The range of HoPS sizes is very large, from 104 to 109 Da, and mostly depends on the carbon source in the medium and the catalyzing enzyme. However, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact the size and yield of production. The sequence of the enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs’ size and structure have an effect on rheological properties of some foods by their influence on viscosity index. As a consequence, the control of structural and environmental factors opens ways to guide the production of specific HoPS in foods by bacteria, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions.