Table 2.

Influence of culture conditions and strains on HoPS production yield.

Strain	MW (Da)	Optimum Temperature (°C)	pH	Medium Composition	Yield (g L−1)	Application	Reference
Leu. mesenteroides TDS2-19	8.8 × 107	25	6.8	MRS 1 medium	71.23	Used in food industries as an emulsifier or as part of starter culture	[22]
Leu. mesenteroides RTF10	4.4 × 108	30	4.8	CDM 2 0.8% sucrose	1.25	Used as adjuvant and stabilizer in food industries	[23]
Lat. sakei MN1	1.7 × 108	30		MRS 2% sucrose	1.72	Used for biofilm formation	[24]
W. cibaria MG1	7.2 × 108	30	4.0–4.1	MRS 10% sucrose		Used in bakery for sorghum bread	[7]
Lim. reuteri ML1		35	4.7	Sucrose (purified enzyme)	5.12		[17]
Lim. reuteri 121		37	4.8	MRS medium sucrose	5.2		[56]
Lim. reuteri VIP	1.0 × 107	37	3.6	MRS 10% sucrose		Used in bakery for sorghum bread	[7]
B. subtilis Natto		37	5.6–5.8	SM 3 sucrose 20%	70.60	Used in pharmaceutical industries as a commercial spore, on alginate matrix for repeated production of levan	[3]
Weissella hellenica SKkimchi3	20.3 × 104	20	5	MRS sucrose 30%	74.00		[2]
Lim. reuteri 121	2.0 × 106	37	4.5–5.5	In vitro enzyme			[18]
L. rhamnosus	11.1 × 106	37	5.0	YNB 4	2.10		[26]
Lim. reuteri Y2	8.9 × 106	37	3.7–3.8	MRS 2.5% sucrose or raffinose			[7]
L. gasseri DSM 20604	5.8 × 106	35	5.5	sucrose	53.00		[27]

¹ MRS is composed of sucrose, yeast extract, beef extract, anhydrous sodium acetate, ammonium citrate; ² CDM, chemically defined medium; ³ SM, Spizizen medium; ⁴ YNB, yeast nitrogen base.