4.6 Article

Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics

Andrea Fuso et al.

Summary: In this study, the production and chemical structure of exopolysaccharides (EPS) were investigated using three different lactic acid bacteria and five different mono- and disaccharides as carbon sources. The results showed that Lacticaseibacillus paracasei 2333 produced the highest amount of EPS when fed with maltose, while Lacticaseibacillus rhamnosus 1019 produced the highest amount when fed with lactose. The EPS production of Lactobacillus bulgaricus 1932 was not significantly affected by the sugar type. The structure and molecular weight of EPS varied depending on the strain and carbon source, suggesting the potential for obtaining EPS with different applications in the food system by cultivating different strains under different conditions.

FOODS (2023)

Article Food Science & Technology

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Marion P. Costa et al.

Summary: This study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts. The results showed that inulin and maltodextrin can be used as functional fat replacements to improve the quality of skimmed goat milk yogurts.

FOOD SCIENCE OF ANIMAL RESOURCES (2022)

Review Food Science & Technology

Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review

Daniel Abarquero et al.

Summary: This review discusses the structure, biosynthesis, and industrial applications of exopolysaccharides from lactic acid bacteria, emphasizing their role in enhancing texture and rheological properties of fermented products. The chemical characteristics of these compounds also play a key role in interactions with milk proteins in fermented dairy products, improving gel properties and making them desirable for low-fat dairy products development. Additionally, exopolysaccharides have applications in gluten-free bakery products and fermented meat products.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Extraction, Structural Analysis, and Biofunctional Properties of Exopolysaccharide from Lactiplantibacillus pentosus B8 Isolated from Sichuan Pickle

Guangyang Jiang et al.

Summary: Two novel exopolysaccharides, LPB8-0 and LPB8-1, were isolated and purified from Lactiplantibacillus pentosus B8. They exhibited different composition, structure, and bioactivities, including good thermal stability, emulsifying activity, and antioxidant activity. These results provide a theoretical basis for their potential applications in the food and pharmaceutical industries.

FOODS (2022)

Article Biology

Assessment of Pharmacological Potential of Novel Exopolysaccharide Isolated from Marine Kocuria sp. Strain AG5: Broad-Spectrum Biological Investigations

Samar Zuhair Alshawwa et al.

Summary: This study identified and characterized Kocuria sp. AG5 isolated from the Red Sea, and found that its secondary metabolite EPSR5 exhibits pharmacological activities such as antioxidant, anti-inflammatory, anti-tumor, and acetylcholine esterase inhibitory effects. These findings suggest that marine bacteria have the potential to serve as an important source of innovative therapeutic compounds.

LIFE-BASEL (2022)

Article Biochemistry & Molecular Biology

Structure characteristics and function of a novel extracellular polysaccharide from Bacillus thuringiensis strain 4D19

Meiling Wang et al.

Summary: The research shows that EPS-2 from Bt strain 4D19 can enhance the toxicity of insecticidal proteins against Plutella xylostella by binding to Cry1Ac protoxin and promoting its binding to the gut membrane of the insect, potentially enhancing insecticidal activity.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Food Science & Technology

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

Evelin Korcz et al.

Summary: The demand for cleaner labeled foods without artificial additives can be addressed by using lactic acid bacteria capable of synthesizing exopolysaccharides (EPS). EPS, a class of alternative bio-thickeners, can improve rheological and sensory properties of food products as texturizers and stabilizers. Despite abundant research findings, understanding the structure-function relationship of EPS in food products remains a challenge.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex

Min Zhang et al.

Summary: The study found interactions between EPS produced by LAB and casein, resulting in improved physical properties and bioactivities of their complex. These interaction mechanisms are important for enhancing the functionality of fermented dairy products.

FOODS (2021)

Article Food Science & Technology

Effect of lipophilic sea buckthorn extract on cream cheese properties

Aliona Ghendov-Mosanu et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Biochemistry & Molecular Biology

Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujuba Mill.) fruit

Xiaolong Ji et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Chemical structure and inhibition on α-glucosidase of the polysaccharides from Cordyceps militaris with different developmental stages

Lingran Wu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Preparation and biological activities of an extracellular polysaccharide from Rhodopseudomonas palustris

Peng Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Purification and analysis of the composition and antioxidant activity of polysaccharides from Helicteres angustifolia L.

Qianwei Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

Optimization, partial characterization and antioxidant activity of an exopolysaccharide from Lactobacillus plantarum KX041

Xin Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Agriculture, Dairy & Animal Science

Characterization and bioactivities of the exopolysaccharide from a probiotic strain of Lactobacillus plantarum WLPL04

Zhengqi Liu et al.

JOURNAL OF DAIRY SCIENCE (2017)

Article Agriculture, Dairy & Animal Science

A 100-Year Review: Advances in goat milk research

Stephanie Clark et al.

JOURNAL OF DAIRY SCIENCE (2017)

Article Microbiology

Polysaccharide production by lactic acid bacteria: from genes to industrial applications

Ahmad A. Zeidan et al.

FEMS MICROBIOLOGY REVIEWS (2017)

Article Pharmacology & Pharmacy

Development of all natural layer-by-layer redispersible solid lipid nanoparticles by nano spray drying technology

Taoran Wang et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2016)

Article Biochemistry & Molecular Biology

Statistical optimization of exopolysaccharide production by Lactobacillus plantarum NTMI05 and NTMI20

Mohamed Yousuff Mohamed Imran et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Article Biotechnology & Applied Microbiology

Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

Xue Han et al.

BIOMED RESEARCH INTERNATIONAL (2016)

Review Chemistry, Applied

Structure function relationships of immunostimulatory polysaccharides: A review

Sonia S. Ferreira et al.

CARBOHYDRATE POLYMERS (2015)

Article Biochemistry & Molecular Biology

Characterization and bioactivities of an exopolysaccharide produced by Lactobacillus plantarum YW32

Ji Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)

Article Biochemistry & Molecular Biology

Chemical characterization and Ameliorating effect of polysaccharide from Chinese jujube on intestine oxidative injury by ischemia and reperfusion

Bing Wang

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2011)

Review Nutrition & Dietetics

The effects of probiotics on colon cancer development

J Rafter

NUTRITION RESEARCH REVIEWS (2004)