Lactic acid bacteria (LAB) are capable of synthesising metabolites known as
exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in …

Lactobacilli have the ability to produce different kinds of exopolysaccharides (EPS)
exhibiting a wide diversity of structures. EPS are classified, according to their composition …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

El lactosuero de quesería es un subproducto líquido obtenido después de la precipitación
de la caseína durante la elaboración del queso. Contiene principalmente lactosa, proteínas …

This study aimed to investigate the physicochemical properties, health-promoting benefits
and rheological properties of an EPS produced by a novel probiotic Pediococcus …

Most microorganisms adapted to life in milk owe their ability to thrive in this habitat to the
evolution of mechanisms for the use of the most abundant sugar present on it, lactose, as a …

The industrial obtainment and manufacturing of food cause high levels of pollution because
of the generation of waste byproducts. Over the past few years, there has been a …

Whey, the main by-product of the dairy industry, is frequently disposed of in the environment
without any treatment due to the high cost of this process. Alternatively, whey can be used as …

The interest in bio-based polymers, especially extracellular polysaccharides (EPSs), has
increased considerably in recent years due to their useful physicochemical and rheological …

Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of
industrial waste, not only because of its abundant annual global production but also …