CoChat
Sign Up
Cited by 127Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsProteins in Food Systems

The DOI matches its Crossref record; 53 of the 54 references it cites were found in a registry or an index.

Exploiting exopolysaccharides from lactic acid bacteria

Jolly, Laure, Vincent, Sébastien J. F., Duboc, Philippe, Neeser, Jean-Richard·2002·Antonie van Leeuwenhoek
DOI 10.1023/a:1020668523541
Open this paper in CoChat — free account

Abstract

Microbial exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products. EPS production is characterized by a large variety in terms of quantity, chemical composition, molecular size, charge, type of sidechains and rigidity of the molecules. Monosaccharide unit's composition, linkages, charge and size determine the EPS' intrinsic properties and their interactions with other milk constituents. EPSs contribute to texture, mouthfeel, taste perception and stability of the final product. Furthermore, it was reported that EPS from food grade organisms, particularly LAB, have potential as food additives and as functional food ingredients with both health and economic benefits. A better understanding of structure-function relationships of EPS in a dairy food matrix and of EPS biosynthesis remain two major challenges for further applications of EPS and the engineering of functional polysaccharides.

Overview

Integrity signals

Registry

Crossref · 10.1023/a:1020668523541

Cites

53 of 53 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Show all 54 references

Research works printed but not linked: 12

  1. Cerning J, Bouillanne C, Landon M& Desmazeaud MJ (1990) Comparison of exocellular polysaccharide production by thermophilic acid bacteria. Science des Aliments 10: 443–451.
  2. Cerning J& Marshall VME (1999) Exopolysaccharides produced by the dairy lactic acid bacteria. Recent Results Develop. Microbiol. 3: 195–209.
  3. Christiansen PS, Madeira AIMR& Edelstein D (1999) The use of ropy milk as stabilizer in the manufacture of ice cream. Milchwissenschaft 54: 138–140.
  4. Kalab M, Allan-Wojtas P& Phipps-Todd BE (1983) Development of microstructure in set-style nonfat yoghurt. A review. Food Microstructure 2: 51–66.
  5. McMahon DJ, Oberg CJ& McManus W (1993) Functionality of mozzarella cheese. Austr. J. Dairy Technol. 48: 99–104.
  6. Mozzi F, Olivier G, Savyo de Giori GS& Font de Valdez GF (1995) Influence of temperature on the production of exopolysaccharides by thermophilic lactic acid bacteria. Milchwissenschaft 50: 80–82.
  7. Mozzi F, Savyo de Giori GS, Olivier G& Font de Valdez GF (1994) Effect of culture pH on the growth characteristics and polysaccharide production by Lactobacillus casei. Milchwissenschaft 49: 667–670.
  8. Rohm H& Schmid W (1993) Influence of dry matter fortification on flow properties of yogurt. 1. Evaluation of flow curves. Milchwissenschaft 48: 556–560.
  9. Sebastiani H& Zelger G (1998) Texture formation by thermophilic lactic acid bacteria. Milchwissenschaft 53: 15–20.
  10. Teggatz JA& Morris HA (1990) Changes in the rheology and microstructure of ropy yogurt during shearing. Food Structure 9: 133–138.
  11. Tuinier R, ten Grotenhuis E, Holt C, Timmins PA& de Kruif CG (1999) Depletion interaction of casein micelles and an exocellular polysaccharide. Physical Review 60: 848–856.
  12. van Marle ME& Zoon P (1995) Permeability and rheological properties of microbially and chemically acidified skim-milk gels. Netherlands Milk Dairy J. 49: 47–65.

Cited by

Sorted by citations

See all 127

Related

See all

Metadata

Authors
Jolly, L., Vincent, S. J. F., Duboc, P., & Neeser, J.-R.
Affiliations
Nestec (Switzerland) (CH)
Corresponding author
Jolly, Laure
Venue
Antonie van Leeuwenhoek
Publisher
Springer Science and Business Media LLC
Published
2002-08
Volume
82
Issue
1-4
Pages
367-374
ISSN
  • 0003-6072 (ISSN-L)
  • 1572-9699
DOI
10.1023/a:1020668523541
OpenAlex
W3010671001
Cited by
127
References
54
Citations by year
2026: 1 · 2025: 5 · 2024: 2 · 2023: 2 · 2022: 2 · 2021: 6 · 2020: 7 · 2019: 3 · 2018: 5 · 2017: 9 · 2016: 9 · 2015: 7 · 2014: 11 · 2013: 6 · 2012: 8
FWCI
5.60
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Antonie van Leeuwenhoek (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
exopolysaccharides, lactic acid bacteria, fermented dairy products, exopolysaccharide biosynthesis, structure-function relationship, food additives, functional food ingredients, milk composition, polysaccharide side chains
MeSH terms
Animals, Dairying, Fermentation, Genetic Engineering, Humans, Lactobacillus, Milk, Polysaccharides, Bacterial, Structure-Activity Relationship

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Exploiting exopolysaccharides from lactic acid bacteria. https://app.cochat.ai/papers/10.1023/a:1020668523541
The paper
Jolly, L., Vincent, S. J. F., Duboc, P., & Neeser, J.-R. (2002). Exploiting exopolysaccharides from lactic acid bacteria. Antonie van Leeuwenhoek. https://doi.org/10.1023/a%3A1020668523541