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Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review
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Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy
Mariska Brüls-Gill, Sanam Foroutanparsa, Théo Merland, C. Elizabeth P. Maljaars, Maurien Olsthoorn, Roderick P. Tas and Ilja K. Voets Food Structure 42 100390 (2024) https://doi.org/10.1016/j.foostr.2024.100390
Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides
Elisa C. Ale, Rodrigo A. Ibáñez, Daniel J. Wilbanks, Guillermo H. Peralta, Fatma D. Ceylan, Ana G. Binetti, Bradley W. Bolling and John A. Lucey International Dairy Journal 137 105533 (2023) https://doi.org/10.1016/j.idairyj.2022.105533
Production of Dextran from Domestic Weissella cibaria Isolated
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Raphael D. Ayivi and Salam A. Ibrahim International Journal of Food Science & Technology 57(11) 7008 (2022) https://doi.org/10.1111/ijfs.16076
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
Amal Bakr Shori, Chin Wai Peng, Elham Bagheri and Ahmad Salihin Baba International Journal of Food Engineering 17(3) 227 (2021) https://doi.org/10.1515/ijfe-2020-0020
Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract
Factors affecting decreasing viscosity of the culture medium during the stationary growth phase of exopolysaccharide-producing Lactobacillus fermentum MTCC 25067
Lactic Acid Bacteria: Food Safety and Human Health Applications
Raphael D. Ayivi, Rabin Gyawali, Albert Krastanov, Sulaiman O. Aljaloud, Mulumebet Worku, Reza Tahergorabi, Roberta Claro da Silva and Salam A. Ibrahim Dairy 1(3) 202 (2020) https://doi.org/10.3390/dairy1030015
Characterization and Bifidobacterium sp. growth stimulation of exopolysaccharide produced by Enterococcus faecalis EJRM152 isolated from human breast milk
Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
Young Park, Jolethia Oglesby, Saeed Hayek, Sulaiman Aljaloud, Rabin Gyawali and Salam Ibrahim Foods 8(5) 169 (2019) https://doi.org/10.3390/foods8050169
Biosynthesis and isolation of gellan polysaccharide to formulate microspheres for protein capture
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova and Pavel Sharaviev Polish Journal of Food and Nutrition Sciences 69(4) 387 (2019) https://doi.org/10.31883/pjfns/111865
Bacterial exopolysaccharide promotes acid tolerance in Bacillus amyloliquefaciens and improves soil aggregation
Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143
Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt
An Thi-Binh Nguyen, Michaël Nigen, Luciana Jimenez, Hassina Ait-Abderrahim, Sylvie Marchesseau and Laetitia Picart-Palmade Food Chemistry 239 742 (2018) https://doi.org/10.1016/j.foodchem.2017.06.121
Exact identification of six starter‐strain candidates of Streptococcus thermophilus by analysing genotypic and industrial properties
Hui Tian, Zafarullah Muhammad, Smith Etareri Evivie, Chun Tao Gu and Gui Cheng Huo International Journal of Dairy Technology 71(S1) 11 (2018) https://doi.org/10.1111/1471-0307.12398
Production, characterization and antibacterial activity of exopolysaccharide from a newly isolated Weissella cibaria under sucrose effect
A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel
Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria
Oniovosa Leonard Adamu‐Governor, Taofik A. Shittu, Oluwatoyin Rebecca Afolabi and Sylvia Veronica Ajagugha Uzochukwu Food Science & Nutrition 6(8) 2047 (2018) https://doi.org/10.1002/fsn3.750
Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men
Grégory Pimentel, Kathryn J Burton, Ueli von Ah, Ueli Bütikofer, François P Pralong, Nathalie Vionnet, Reto Portmann and Guy Vergères The Journal of Nutrition 148(6) 851 (2018) https://doi.org/10.1093/jn/nxy053
Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics
Assessment of anti-biofilm activity and bifidogenic growth stimulator (BGS) effect of lyophilized exopolysaccharides (l-EPSs) from Lactobacilli strains
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Emanuele Zannini, Deborah M. Waters, Aidan Coffey and Elke K. Arendt Applied Microbiology and Biotechnology 100(3) 1121 (2016) https://doi.org/10.1007/s00253-015-7172-2
Bioactive exopolysaccharides from a S. thermophilus strain: Screening, purification and characterization
Wei Ren, Yongjun Xia, Guangqiang Wang, Hui Zhang, Song Zhu and Lianzhong Ai International Journal of Biological Macromolecules 86 402 (2016) https://doi.org/10.1016/j.ijbiomac.2016.01.085
Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive
Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives
Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
Statistical study on fermentation conditions in the optimization of exopolysaccharide production by Lactobacillus rhamnosus 519 in skimmed milk base media
Muhannad Haj-Mustafa, Reihaneh Abdi, Mahmoud Sheikh-Zeinoddin and Sabihe Soleimanian-Zad Biocatalysis and Agricultural Biotechnology 4(4) 521 (2015) https://doi.org/10.1016/j.bcab.2015.08.013
Marine Carbohydrates: Fundamentals and Applications, Part B
José de Jesús Paniagua-Michel, Jorge Olmos-Soto and Eduardo Roberto Morales-Guerrero Advances in Food and Nutrition Research, Marine Carbohydrates: Fundamentals and Applications, Part B 73 221 (2014) https://doi.org/10.1016/B978-0-12-800268-1.00011-1
A Fractal Approach to Microstructural Changes during the Storage of Yoghurts Prepared with Starter Cultures Producing Exopolysaccharides
Microbiota diversity and stability of the preterm neonatal ileum and colon of two infants
Eoin Barrett, Caitriona M. Guinane, C. Anthony Ryan, Eugene M. Dempsey, Brendan P. Murphy, Paul W. O'Toole, Gerald F. Fitzgerald, Paul D. Cotter, R. Paul Ross and Catherine Stanton MicrobiologyOpen 2(2) 215 (2013) https://doi.org/10.1002/mbo3.64
Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi
Effects of different fermentation parameters on quality characteristics of kefir
Tuğba Kök-Taş, Atıf C. Seydim, Barbaros Özer and Zeynep B. Guzel-Seydim Journal of Dairy Science 96(2) 780 (2013) https://doi.org/10.3168/jds.2012-5753
Concentration dependent effects of dextran on the physical properties of acid milk gels
Efficiency of modified skimmed milk base media to achieve high exopolysaccharide/cell ratios by Lactobacillus delbrueckii subsp. bulgaricus SZ2 in optimised conditions defined by the response surface methodology
Marek Wianecki, Izabela Dmytrów and Krzysztof Kryza Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-5
Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk
Susann Mende, Claudia Mentner, Susann Thomas, Harald Rohm and Doris Jaros Engineering in Life Sciences 12(4) 466 (2012) https://doi.org/10.1002/elsc.201100114
Screening human intestinal Bifidobacterium strains for growth, acidification, EPS production and viscosity potential in low-fat milk
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Ana Rodríguez, Beatriz Martínez and Juan Suárez Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 31 (2012) https://doi.org/10.1201/b12084-4
γ-Aminobutyric acid production by culturable bacteria from the human intestine
Bacterial Exopolysaccharides: Functionality and Prospects
Uchechukwu U. Nwodo, Ezekiel Green and Anthony I. Okoh International Journal of Molecular Sciences 13(11) 14002 (2012) https://doi.org/10.3390/ijms131114002
Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain
Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH
Susann Mende, Leona Krzyzanowski, Jost Weber, Doris Jaros and Harald Rohm Journal of Bioscience and Bioengineering 113(2) 185 (2012) https://doi.org/10.1016/j.jbiosc.2011.10.012
Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses
Exopolysaccharides Produced by Intestinal
Bifidobacterium
Strains Act as Fermentable Substrates for Human Intestinal Bacteria
Nuria Salazar, Miguel Gueimonde, Ana María Hernández-Barranco, Patricia Ruas-Madiedo and Clara G. de los Reyes-Gavilán Applied and Environmental Microbiology 74(15) 4737 (2008) https://doi.org/10.1128/AEM.00325-08
Structural studies on exopolysaccharides produced by three different propionibacteria strains
