Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?
出版年份 2020 全文链接
标题
Usage of
in situ
exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?
作者
关键词
-
出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-10-01
DOI
10.1111/1541-4337.12615
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)
- (2020) Jonas Hilbig et al. JOURNAL OF FOOD SCIENCE
- The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham
- (2019) Jonas Hilbig et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 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
- Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)
- (2019) Jonas Hilbig et al. FOOD HYDROCOLLOIDS
- Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life
- (2019) Abbas Abedfar et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran
- (2018) Roman M. Prechtl et al. FOOD HYDROCOLLOIDS
- Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains
- (2018) Ana A. Bengoa et al. FOOD MICROBIOLOGY
- Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products
- (2018) Kieran M. Lynch et al. FOOD RESEARCH INTERNATIONAL
- Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits
- (2018) Kieran M. Lynch et al. Annual Review of Food Science and Technology
- Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions
- (2018) Benjamin Zeeb et al. Food & Function
- Effect of combination of three texture-improving ingredients on textural properties of emulsified sausage-containing salted egg white
- (2018) Zhong Feng Wang et al. Food Science & Nutrition
- Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
- (2018) Yan Xu et al. FOOD RESEARCH INTERNATIONAL
- Kefir microorganisms: their role in grain assembly and health properties of fermented milk
- (2018) Ana A Bengoa et al. JOURNAL OF APPLIED MICROBIOLOGY
- Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems
- (2018) Jonas Hilbig et al. FOOD RESEARCH INTERNATIONAL
- Enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs
- (2018) Qiao Shi et al. CARBOHYDRATE POLYMERS
- Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
- (2017) Daniele Asioli et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS-producing strain Lactobacillus kefiranofaciens ZW3
- (2017) Rizwan-ur Rehman et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour
- (2017) Yan Xu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Structural and surface properties of whey protein from buffalo milk as influenced by exopolysaccharide
- (2017) Zhengtao Zhao et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms
- (2016) Graziano Caggianiello et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- The influence of fermentation condition on production and molecular mass of EPS produced by Streptococcus thermophilus 05-34 in milk-based medium
- (2016) Dan Li et al. FOOD CHEMISTRY
- The functional and nutritional aspects of hydrocolloids in foods
- (2016) Juan-Mei Li et al. FOOD HYDROCOLLOIDS
- Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts
- (2016) Marie-Claude Gentès 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
- Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture
- (2016) Monika Garbowska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt
- (2016) Patrizia Buldo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Exopolysaccharide-producing culture in the manufacture of Prato cheese
- (2016) Raquel Sant’Ana Coelho Nepomuceno et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
- (2016) Enes Dertli et al. MEAT SCIENCE
- Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir
- (2015) Ji Wang et al. CARBOHYDRATE POLYMERS
- Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
- (2015) Monika Gibis et al. FOOD HYDROCOLLOIDS
- Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization
- (2015) Chutima Thongkaew et al. FOOD HYDROCOLLOIDS
- Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella
- (2015) Saskia Katharina Malang et al. FOOD MICROBIOLOGY
- Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
- (2015) M.T. Yilmaz et al. JOURNAL OF DAIRY SCIENCE
- Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
- (2015) Hyun-Woo Seo et al. Korean Journal for Food Science of Animal Resources
- Protein-Polysaccharide Interactions to Alter Texture
- (2015) Fred van de Velde et al. Annual Review of Food Science and Technology
- 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
- Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese
- (2014) Ling Zhang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Optimization of exopolysaccharide production fromPseudomonas stutzeriAS22 and examination of its metal-binding abilities
- (2014) H. Maalej et al. JOURNAL OF APPLIED MICROBIOLOGY
- Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham
- (2014) Protiva Gogoi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains
- (2014) Chengcheng Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Applications and functions of food-grade phosphates
- (2013) Lucina E. Lampila Annals of the New York Academy of Sciences
- Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
- (2013) Analy Machado de Oliveira Leite et al. BRAZILIAN JOURNAL OF MICROBIOLOGY
- A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry
- (2013) Ammar A. Albalasmeh et al. CARBOHYDRATE POLYMERS
- Exopolysaccharides from Sourdough Lactic Acid Bacteria
- (2013) Sandra Galle et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach
- (2013) Huhu Wang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis
- (2013) Alina Krzeminski et al. JOURNAL OF FOOD SCIENCE
- Effect of sourdough at different concentrations on quality and shelf life of bread
- (2013) E. Torrieri et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products
- (2013) Ami Patel et al. Food Bioscience
- 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
- Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread
- (2012) Christine Rühmkorf et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads
- (2012) Frank Jakob et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs
- (2012) Christine Rühmkorf et al. FOOD MICROBIOLOGY
- Biofilm formation and exopolysaccharide (EPS) production by Cronobacter sakazakii depending on environmental conditions
- (2012) Jin-Ho Jung et al. FOOD MICROBIOLOGY
- Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk
- (2012) P.H.P. Prasanna et al. FOOD RESEARCH INTERNATIONAL
- Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees
- (2012) Yun-Sang Choi et al. MEAT SCIENCE
- Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction
- (2011) F. Donot et al. CARBOHYDRATE POLYMERS
- Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology
- (2011) Takahiro Funami FOOD HYDROCOLLOIDS
- The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels
- (2011) Eleana Kristo et al. INTERNATIONAL DAIRY JOURNAL
- Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis
- (2011) N.E. Costa et al. INTERNATIONAL DAIRY JOURNAL
- Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem
- (2011) Luca Cocolin et al. MEAT SCIENCE
- Imaging Hydrated Microbial Extracellular Polymers: Comparative Analysis by Electron Microscopy
- (2010) Alice C. Dohnalkova et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- New perspectives for Lactobacilli exopolysaccharides
- (2010) S. Badel et al. BIOTECHNOLOGY ADVANCES
- Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese
- (2010) N.E. Costa et al. JOURNAL OF DAIRY SCIENCE
- Hydrocolloids as thickening and gelling agents in food: a critical review
- (2010) Dipjyoti Saha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
- (2009) Peng WANG et al. Agricultural Sciences in China
- The concentration of polysaccharides and proteins in EPS of Pseudomonas putida and Aureobasidum pullulans as revealed by 13C CPMAS NMR spectroscopy
- (2009) Ulrich Metzger et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Optimized isolation procedure for obtaining strongly actinide binding exopolymeric substances (EPS) from two bacteria (Sagittula stellata and Pseudomonas fluorescens Biovar II)
- (2009) Chen Xu et al. BIORESOURCE TECHNOLOGY
- Effects of some organic pollutants on the exopolysaccharides (EPSs) produced by some Pseudomonas spp. strains
- (2009) Dilsad Onbasli et al. JOURNAL OF HAZARDOUS MATERIALS
- A high yield multi-method extraction protocol for protein quantification in activated sludge
- (2008) Ras Monique et al. BIORESOURCE TECHNOLOGY
- Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs
- (2008) Clarissa Schwab et al. CEREAL CHEMISTRY
- Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris
- (2008) I. Ayala-Hernández et al. FOOD HYDROCOLLOIDS
- The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels
- (2008) Saskia de Jong et al. FOOD HYDROCOLLOIDS
- Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition
- (2008) I. Ayala-Hernández et al. INTERNATIONAL DAIRY JOURNAL
- Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurt
- (2008) AHMET KÜCÜKCETIN INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy
- (2008) I. Ayala-Hernandez et al. JOURNAL OF DAIRY SCIENCE
- Characterization of exopolysaccharide (EPS) produced by Weissella hellenica SKkimchi3 isolated from kimchi
- (2008) Min Ju Kim et al. JOURNAL OF MICROBIOLOGY
- Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
- (2008) Alfonso Totosaus et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Cryo-electron microscopy of biological nanostructures
- (2008) Robert M. Glaeser PHYSICS TODAY
- Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain
- (2007) Judith A. Piermaria et al. FOOD HYDROCOLLOIDS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started