Table 3.

Influence of some food pretreatment and processing condition on EPS production and properties.

EPS	Strain	Processing Conditions	Effects	Reference
Dextran	W. cibaria MG1	Different fermented flours (buckwheat, quinoa, sorghum and teff) used as the basis for bread recipes using sourdough	Yield depended on the substrate and was highest in buckwheat and quinoa sourdough. The level of maltose in flour influences the MW of synthetized EPSs in sourdoughs (lower maltose in buckwheat resulting in the most high-MW dextran). Bread rheological properties were influenced by the flour matrix in relation to the variability of HoPS: reduction of crumb hardness in buckwheat (−122%), teff and quinoa breads; reduction of the staling rate in buckwheat and teff breads.	[57]
Dextran	W. confusa VTT E-90392	In situ EPS production in wheat sourdoughs, 10% enriched with sucrose or unenriched. Sourdoughs were used in baking at 43% of the dough weight.	W. confusa efficiently produced polymeric dextran (11–16 g/kg DW) from the added sucrose in wheat sourdough without strong acid production. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10%) and crumb softness (25–40%) during 6 days of storage.	[70]
Dextran	W. confusa SLA4	Lentil flour sprouting	Increase slightly the dextran synthesis in comparison to nonsprouted lentil sourdoughs (9.7% and 9.2% w/w flour weight, respectively).	[64]
EPS	Kefir starter culture	Ultrasonic sound waves	The treatment allows kefir production in a shorter time by affecting the growth rate and lactic acid and EPS production rate.	[66]
EPS	Latilactobacillus plantarum 162R and Leu. mesenteroides N6	Ripening period and fermentation temperature	Increase of EPS production level, associated with hardness reduction of the fat-reduced products and lower loss and storage moduli, when the ripening period was prolonged and the fermentation temperature was higher.	[67]
Dextran Fructan, glucan Dextran	Latilactobacillus curvatus TMW 1.624 Ligiactobacillus animalis TMW 1.971 Lim. reuteri TMW 1.106	In situ production of various EPSs compared to the addition of hydroxypropyl-methylcellulose (HPMC)	Only HPMC and the dextran of Lat. curvatus TMW 1.624 retained water. The moisture content, baking loss and crumb firmness were improved the most by dextran of Lat. curvatus TMW 1.624. Structure analysis revealed that this dextran had the highest molecular weight of the analyzed EPSs (118–242 MDa) and was branched in position 3 (8–9%). A structure–function relation was suggested in which high weight, average molar mass and branching at position 3 of the glucose monomer foster a compact conformation of the molecule, enabling an increased water-binding capacity and promoting superior structural effects in gluten-free breads.	[71]
Dextran	Leuconostoc pseudomesenteroides DSM 20193 and W. confusa E3403	In situ production in legume protein-rich foods (fava bean protein concentrate)	Stabilization, prevention of protein aggregation. Improvement in rheological and textural parameters in sucrose-added pastes after fermentation. W. confusa exhibited a higher viscosity index and a more rigid character of formed gel values than Leu. pseudomesenteroides (1441 and 766 g sof viscosity index, 0.39 and 0.23 of relative viscoelasticity index tan δ, respectively).	[72]
Dextran	W. confusa DSM 20194, compared to probiotic strains (Lat. plantarum T6B10, L. rhamnosus SP1)	Quinoa flour subjected to desaponification and gelatinization prior to fermentation	The content of 35%, w/w of quinoa flour in water was determined as optimal regarding the viscosity parameter. The viscosity and water holding capacity increased during fermentation with W. confusa, as the consequence of the EPS synthesized, contrary to what observed for other strains (0.7 Pa s and 98% observed for W. confusa versus 0.2 Pa s and 69–70% for the other tested strains, respectively).	[73]