Article
Biotechnology & Applied Microbiology
Elena Nikitina, Tatyana Petrova, Alya Sungatullina, Oxana Bondar, Maria Kharina, Polina Mikshina, Elizaveta Gavrilova, Airat Kayumov
Summary: The exopolysaccharides (EPS) produced by LAB in fermented milk improve its stability and viscosity. The properties of EPS depend on the composition and microstructure, which are influenced by different strains of lactobacilli. Fructose and negative-charged uronic acid play a significant role in changing the properties of EPS.
FERMENTATION-BASEL
(2023)
Review
Biochemistry & Molecular Biology
Ghoson M. Daba, Marwa O. Elnahas, Waill A. Elkhateeb
Summary: Exopolysaccharides (EPS) produced by some genera of lactic acid bacteria have diverse applications in food, pharmaceuticals, and diagnostics, contributing to improved shelf-life, enhanced functionalities, and various targeted drug delivery systems. Future prospects focus on enhancing EPS production, reducing production costs, and exploring their potential in further applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Agriculture, Dairy & Animal Science
Shuo Yang, Xiaoqing Xu, Qing Peng, Lan Ma, Yu Qiao, Bo Shi
Summary: The over-use or misuse of antibiotics in livestock and poultry production has led to a rising threat of antibiotic resistance in animals and negative ecological effects. Exopolysaccharides from lactic acid bacteria (LAB-EPS) have been found to have anti-inflammatory and antimicrobial activities, and can regulate intestinal health and the immune system in livestock. LAB-EPS are considered as ideal alternatives to antibiotics due to their biodegradability, non-toxicity, and bio-compatibility.
Review
Chemistry, Applied
Jiayi Wu, Yuheng Zhang, Ling Ye, Chenglin Wang
Summary: Probiotic lactic acid bacteria EPS have potential anticancer effects by modulating tumor development through various mechanisms, and the future challenge lies in elucidating the precise structure-function relationship.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Manorama Kumari, Rolly Kumari, Basavaprabhu Haranahalli Nataraj, Prashant Ashok Shelke, Syed Azmal Ali, Ravinder Nagpal, Pradip Behare
Summary: Iron is essential for human health, and iron fortification is a promising solution for combating iron-deficiency anemia. This study investigates the physical and chemical properties of a new exopolysaccharide called EPSKar1 and its iron complex EPSKar1-Fe (II). The findings demonstrate that EPSKar1 is a high molecular-weight heteropolysaccharide with strong emulsifying and water-holding capacities. EPSKar1 forms stable complexes with iron and exhibits beneficial rheological properties for food applications. Overall, EPSKar1-Fe (II) complex shows great potential as a novel iron fortifier.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Food Science & Technology
Maria Dimopoulou, Marguerite Dols-Lafargue
Summary: Research has shown that lactic acid bacteria produce a variety of exopolysaccharides in fermented beverages through multiple biosynthetic pathways, crucial for bacterial adaptation to human intervention. LAB polysaccharides have been widely studied in the food industry, but research in wine, beer and cider is limited. This review summarizes information on the structure, biosynthetic pathways, and physiology of LAB polysaccharides in these beverages.
Article
Polymer Science
Xiaoyu Yang, Jiao Feng, Qianqian Zhu, Rui Hong, Liang Li
Summary: EPS-producing LAB, especially L. casei, can improve the physicochemical properties and texture of soybean protein gel. The correlation between EPS yield and gel properties is established.
Article
Food Science & Technology
Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Summary: Substituting animal protein with plant protein, using lentil protein isolate fermented with LAB to produce a yoghurt alternative, shows good water holding capacity and gel strength, suitable for consumption by IBS patients.
Article
Food Science & Technology
Jia-Le Zhao, Chun-Min Ma, Xin-Huai Zhao, Qiang Zhang
Summary: Yam juice can shorten fermentation time, increase post-acidification during storage, reduce syneresis extent, improve textural and rheological indices, and lead to a finer and compact microstructure of yogurt. Using yam juice at a suitable level can enhance yogurt texture without significant negative effects on yogurt compositions or fermentation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Microbiology
Norhane Besrour-Aouam, Vivian de Los Rios, Annel M. Hernandez-Alcantara, Ma Luz Mohedano, Afef Najjari, Paloma Lopez, Hadda-Imene Ouzari
Summary: Lc. lactis is used by the food industry and is found in vegetables, fruits, and meat. It produces high-molecular-weight dextran from sucrose at low temperatures, and its proteomic profile changes under cold stress. These findings are important for understanding the adaptation of Lc. lactis to low temperature and its potential industrial use.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Food Science & Technology
Maria Laura Werning, Annel M. Hernandez-Alcantara, Maria Julia Ruiz, Lorena Paola Soto, Maria Teresa Duenas, Paloma Lopez, Laureano Sebastian Frizzo
Summary: Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which have diverse technological properties and health-promoting benefits. LAB, especially those producing EPS, are used as probiotics to improve human health and prevent/treat specific diseases. They also play a role in promoting growth and inhibiting pathogens in food-producing animal husbandry. This review discusses the characteristics, usage, biological role, and potential contributions of LAB-produced EPS in improving productivity, animal health, and public health.
Article
Food Science & Technology
Maulik Patel, Writdhama Prasad, Harshita Naithani, Basavaprabhu Haranahalli Nataraj, Sumit Arora, Pradip Behare
Summary: This study investigated the iron-binding ability of LAB producing EPS, with Lacticaseibacillus rhamnosus Kar1 strain showing significantly higher iron complexing ability. The findings suggest that LAB strains like L. rhamnosus Kar1 and its EPS can be further explored for developing iron-fortified whey-based products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Huemeyra Ispirli
Summary: This study isolated a lactic acid bacteria strain from traditional fermented pickles and investigated the properties of its exopolysaccharide (EPS). The EPS showed unique structural and thermal characteristics, suggesting the importance of plant-based fermented products as a source of novel EPS structures with potential techno-functional roles.
Article
Food Science & Technology
Xiaoyu Yang, Yiming Ren, Liang Li
Summary: The application of plant-based protein gels induced by lactic acid bacteria fermentation is closely related to the bioactivities and processing characteristics of exopolysaccharide (EPS). Among the EPS produced by different strains of Lactobacillus, CEPS showed the highest inhibition rates against various enzymes and possessed the highest water solubility index and water holding capacity. The EPS had high melting points, and their flow behavior and temperature-dependent behavior were well fitted with specific models, while CEPS had high negative charge intensity as supported by zeta potential, which could be used to evaluate bioactivities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Nutrition & Dietetics
Helena Mylise Sorensen, Keith D. Rochfort, Susan Maye, George MacLeod, Dermot Brabazon, Christine Loscher, Brian Freeland
Summary: Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) during fermentation, which play an important role in fermented dairy products and have beneficial effects on human health. Understanding the parameters and conditions for EPS production from LAB is crucial for its application in the food industry.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)