Biosynthesis, production and application of Kefiran in food industry: A review

Abstract

Kefiran is a water soluble exopolysaccharides produced by lactic acid bacteria and mostly synthesized during bacterial growth. Although the information regarding the biosynthesis of exopolysaccharides produced by lactic acid bacteria is still insufficient, nonetheless, the mechanism suggested for capsular polysaccharides and exopolysaccharides from gram-negative bacteria probable can also be accepted for gram-positive kefiran producer as they come from the same Lactobacilli sp. The production of kefiran by Lactobacilli sp. is significantly affected by the medium formulation where different types of nutrient (carbon, nitrogen and phosphorous) gave different results towards the ability of the cells to produced kefiran. Moreover, the pH of medium and incubation temperature also give great impact on kerafin production. The used of kefiran has received intense attention recently in food industries besides pharmaceutical industries due to its ability to provide the desired rheological properties for the dairy products. It can be used as gelling agent, water binding agent, food packaging, thickener as well as improve self-supporting gels in food industries. The present review discusses the literature on biosynthesis, production and applications of kefiran in food industry.