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.
abedfar et al. (Fri,) studied this question.