Article
Food Science & Technology
Yake Du, Zhen Dai, Tingting Hong, Qing Bi, Haoran Fan, Xueming Xu, Dan Xu
Summary: This study investigated the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 degrees C for 12 h, which yielded the highest EPS in the sourdough. The results showed that the addition of EPS sourdough delayed browning and improved the texture of WWNs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Hanh T. H. Nguyen, Mariza Gomes Reis, Yunchao Wa, Renna Alfante, Ryan M. M. Chanyi, Eric Altermann, Li Day
Summary: Texture and flavour, which are crucial attributes for sensory quality, are greatly influenced by starter cultures. Different phenotypic strains are required to create diverse texture and flavour in fermented milk to meet consumer preferences. This study investigated the use of five lactic acid bacteria strains in fermented milk production, looking at metabolite profiles, microstructure, and rheological properties. LH and ST showed stronger acidification but resulted in coarser protein networks compared to BL1 and CL3. LH had the highest viscosity and exopolysaccharide concentration, while ST had the highest concentration of diacetyl. CL3ST had minimal acidification capability but produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. LH and ST can be used as starter cultures for fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures for different acidic sharpness and flavour notes.
Review
Food Science & Technology
Anisa J. Heck, Johannes Schafer, Stefan Noebel, Jorg Hinrichs
Summary: The popularity of fat-free fermented concentrated milk products has been increasing in recent years due to greater availability and improvement in taste and texture. However, detailed examinations of how process modifications affect the final texture of these products are lacking. By reviewing the literature on these products from the perspective of fermented milk protein-based microgel particles, we can better understand the relationships between processing parameters and texture.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Hui Jin, Jiwon Park, Rui Li, Geun Eog Ji, Tony V. Johnston, Deokyeong Choe, Se -Ho Park, Myeong Soo Park, Seockmo Ku
Summary: This study investigated the effect of consuming exopolysaccharide-enriched VP30 fermented milk on functional constipation. The results showed that the EPS-enriched VP30 fermented milk was more effective in increasing defecation frequency, volume, and fecal type. However, it did not significantly change symptoms such as flatulence, pain, and bloating. Gut microbiome analysis revealed slight changes in bacterial proportions. This study is the first to demonstrate the functional effect of EPS produced by Weissella strain in reducing functional constipation through human clinical studies.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Fei Gao, Dongdong Li, Hongliang Li, Han Chen, Xueying Mao, Pengjie Wang
Summary: The aim of this study was to investigate the effects of post-heating on the textural and sensory characteristics of stirred fermented milk. The research monitored the textural and rheological properties of post-heating fermented milk, such as viscoelastic behaviors, viscosity, and textural parameters. The findings showed that treatments below 65 degrees C/25 s enhanced the textural properties of fermented milk, while treatments above 65 degrees C/25 s degraded the textural properties and resulted in unacceptable grainy attributes.
Article
Food Science & Technology
Liang Wang, Yachun Gu, Xiaoyan Zheng, Yi Zhang, Kaiwen Deng, Tao Wu, Hong Cheng
Summary: Studies have found that XR1-EPS can increase the viscosity and elasticity of fermented milk, maintain the water-holding ability of fermented milk, and provide a positive thixotropic fluid.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Jun Li, Lianzhong Ai, Feiran Xu, Xintian Hu, Yijun Yao, Lifeng Wang
Summary: In this study, an exopolysaccharide (EPS) produced by Weissella cibaria NC516.11 isolated from distiller grains of Chinese Baijiu was characterized structurally and functionally. The EPS was found to promote the cross-linking of starch molecules and increase water-holding capacity in dough, as well as enhance the viscoelastic properties and gluten network of gluten-free dough.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agriculture, Dairy & Animal Science
Jiangying Peng, Liqing Ma, Lai-Yu Kwok, Wenyi Zhang, Tiansong Sun
Summary: This study compared the metabolomes of milk, fermented milk, brown milk, and fermented brown milk using liquid chromatography-mass spectrometry. Significant differences were observed in the abundances of various groups of metabolites. The Maillard browning reaction increased the intensity of flavor compounds in brown milk, but also led to an increase in a substance that may have negative health effects. Fermenting brown milk with the ND02 strain effectively counteracted this effect, and differences in metabolites between fermented brown milk and fermented milk were identified, contributing to their different nutritional qualities.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Elif Tasdelen, Omer Simsek
Summary: Using EPS-producing L. plantarum strains improved the viscosity and color stability of tarhana soups, indicating their potential as starter cultures for enhancing the technological and health aspects of tarhana.
Article
Biology
Marion Nabot, Marie Guerin, Dharini Sivakumar, Fabienne Remize, Cyrielle Garcia
Summary: Bacteria can produce different types of homopolysaccharides, and the synthesis of these compounds is influenced by various factors. Controlling the catalyzing enzyme and environmental conditions can guide the production of specific polysaccharides in bacteria, which has applications in improving food texture.
Article
Biotechnology & Applied Microbiology
Martha L. Cazares-Vasquez, Raul Rodriguez-Herrera, Cristobal N. Aguilar-Gonzalez, Aide Saenz-Galindo, Jose Fernando Solanilla-Duque, Juan Carlos Contreras-Esquivel, Adriana C. Flores-Gallegos
Summary: Exopolysaccharides (EPS) are biopolymers produced by various microorganisms, affecting the characteristics of fermented products and commonly found in the dairy industry. They can impact the rheological properties of products and contribute to their biological and technological activities.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Yang Zhou, Yanhua Cui, Chao Suo, Qian Wang, Xiaojun Qu
Summary: The study showed that EPS-M2 produced by Streptococcus thermophilus CS6 exhibited good rheology, thermostability, and antioxidant activity, mainly composed of galactose, arabinose, and glucose. The EPS-M2 has potential applications in the food industry as a natural thickener, stabilizer, and antioxidant agent.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Athmika Nagaraj, Punchappady Devasya Rekha
Summary: Biopolymers are important in tissue engineering, especially in the development of bioinks with suitable properties for printing and supporting cells. Alginate is a widely studied natural biopolymer due to its biocompatibility and ability to mix with other polymers. In this study, an exopolysaccharide called EPS-R17, produced by Rhizobium sp. PRIM17, was incorporated with alginate to create a bioink. The EPS-R17 showed good compatibility with keratinocytes and fibroblasts, and the EPS-R17-alginate bioink exhibited shear thinning behavior and gel-like properties. The bioink also demonstrated good compressive strength and cell viability when used in extrusion bioprinting. These findings highlight the potential of EPS-R17-alginate bioinks for bioprinting applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Biochemistry & Molecular Biology
Swati Tiwari, Digambar Kavitake, Palanisamy Bruntha Devi, Prathapkumar Halady Shetty
Summary: Exopolysaccharides (EPS) are widely used in the food industry, particularly in dairy based products like yoghurt, to enhance stability and texture properties, as well as potentially improving antioxidant and prebiotic functionality. They can also be utilized in symbiotic products and contribute to physical and micro structural stability in yogurt production.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)