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
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.
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“Moreover, the same LAB strain can synthetize various EPS under different growth conditions [54].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [54]
In the citing paper
“For Lb. delbrüeckii subsp. bulgaricus, the ideal pH value was considered to be 6.5 [54], as found also for the Lim. fermentum F6 strain [64].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [54]
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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
- Published
- 2002-08
- Volume
- 82
- Issue
- 1-4
- Pages
- 367-374
- ISSN
- 0003-6072 (ISSN-L)
- 1572-9699
- 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
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