Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production

Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt

(2022) Ji Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt

(2022) Zhiwen Ge et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments

(2022) Inés María Ramos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods

(2022) Inés María Ramos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

(2022) Kai Huang et al.   Food Bioscience

The Weissella Genus: Clinically Treatable Bacteria with Antimicrobial/Probiotic Effects on Inflammation and Cancer

(2022) Sadia Ahmed et al.   Microorganisms

Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

(2022) Didem Sözeri Atik et al.   INTERNATIONAL DAIRY JOURNAL

Review on factors affecting and control of post-acidification in yoghurt and related products

(2021) Gaurav Kr Deshwal et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods

(2021) Sara Rodríguez-Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

(2021) Yaqi Wang et al.   Frontiers in Bioengineering and Biotechnology

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

(2021) Swati Tiwari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasonication-assisted kefir production and its effect on fermentation time and EPS production

(2021) Gamze Düven et al.   Food Bioscience

Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods

(2021) Roberta Prete et al.   Foods

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

(2020) Vesna Milanović et al.   PLoS One

Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage

(2020) Yuxiang Gu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

(2020) Isam A. Mohamed Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

(2020) Li Cui et al.   FOOD CONTROL

Overview of exopolysaccharides produced by Weissella genus – A review

(2020) Digambar Kavitake et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt

(2020) Siqi Li et al.   JOURNAL OF DAIRY SCIENCE

Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides

(2020) Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam et al.   Food Bioscience

Exopolysaccharides produced by Lactic Acid Bacteria and Bifidobacteria: Structures, Physiochemical Functions and Applications in the Food Industry

(2019) Yuanmei Xu et al.   FOOD HYDROCOLLOIDS

Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry

(2019) Liliane Andrade Silva et al.   ANNALS OF MICROBIOLOGY

Exopolysaccharide-producing lactic acid bacteria isolated from traditional Algerian dairy products and their application for skim-milk fermentations

(2019) Nadia Bachtarzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive review of anticancer, immunomodulatory and health beneficial effects of the lactic acid bacteria exopolysaccharides

(2019) Yalda Rahbar Saadat et al.   CARBOHYDRATE POLYMERS

Leuconostoc mesenteroides in the brewing process: A controversial role

(2018) Patricia Ruiz et al.   FOOD CONTROL

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

(2018) Som N. Khanal et al.   JOURNAL OF DAIRY SCIENCE

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

(2018) Alaa Abd El-Fattah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of technological and probiotic properties of Algerian L. mesenteroides strains isolated from dairy and non-dairy products

(2018) Kenza Zarour et al.   Journal of Functional Foods

Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology

(2018) L. Chen et al.   JOURNAL OF DAIRY SCIENCE

Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk

(2017) Ayesha S. Al-Dhaheri et al.   JOURNAL OF DAIRY SCIENCE

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

(2016) Graziano Caggianiello et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

(2016) Elisa C. Ale et al.   FOOD RESEARCH INTERNATIONAL

Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products

(2016) Susann Mende et al.   INTERNATIONAL DAIRY JOURNAL

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

(2016) Lanjun Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

(2016) Rabin Gyawali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2016) Xue Han et al.   Biomed Research International

Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

(2014) R. Di Monaco et al.   Food and Bioprocess Technology

Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

(2014) B.N.P. Sah et al.   FOOD CHEMISTRY

Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

(2014) Athina Lazaridou et al.   FOOD HYDROCOLLOIDS

Microbial communities in air and wine of a winery at two consecutive vintages

(2014) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

(2012) Simona Palomba et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria

(2012) Sara Notararigo et al.   CARBOHYDRATE POLYMERS

Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk

(2012) Shalini Mishra et al.   Food and Bioprocess Technology

Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics

(2012) Milica Nikolic et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potentials of Exopolysaccharides from Lactic Acid Bacteria

(2011) Seema Patel et al.   INDIAN JOURNAL OF MICROBIOLOGY

Technological characterization and survival of the exopolysaccharide-producing strain Lactobacillus delbrueckii subsp. lactis 193 and its bile-resistant derivative 193+ in simulated gastric and intestinal juices

(2011) Patricia Burns et al.   JOURNAL OF DAIRY RESEARCH

New perspectives for Lactobacilli exopolysaccharides

(2010) S. Badel et al.   BIOTECHNOLOGY ADVANCES

Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

(2010) Pedro Nieto-Arribas et al.   FOOD MICROBIOLOGY

Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages

(2009) P. Ruiz et al.   FOOD CONTROL

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

(2009) Pedro Nieto-Arribas et al.   FOOD MICROBIOLOGY

Genotypic and technological characterization ofLactococcus lactisisolates involved in processing of artisanal Manchego cheese

(2009) P. Nieto-Arribas et al.   JOURNAL OF APPLIED MICROBIOLOGY

Impact of preacidification of milk and fermentation time on the properties of yogurt

(2009) Y. Peng et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of Exopolysaccharide Production by Leuconostoc mesenteroides Strains Isolated from Wine

(2008) S. Montersino et al.   JOURNAL OF FOOD SCIENCE