Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy
products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the …

A vast number of bacterial extracellular polysaccharides (EPSs) have been reported over
recent decades, and their composition, structure, biosynthesis and functional properties …

Microbial exopolysaccharides (EPS) are an abundant and important group of compounds
that can be secreted by bacteria, fungi and algae. The biotechnological production of these …

The impact of microbial exopolysaccharides (EPS) from lactic acid bacteria (LAB) on dairy
products such as yoghurt, cheese, or milk based desserts has been extensively described in …

During the past two decades probiotic bacteria have been increasingly proposed as health
promoting bacteria in variety of food system, because of its safety, functional, and …

Probiotics and their fermentation products are increasingly been focused on due to their
health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) …

Microbial extracellular polysaccharides (EPS), produced by a wide range of bacteria, are
high molecular weight biopolymers, presenting an extreme diversity in terms of chemical …

Consolidating the most recent information on polysaccharides and the efficient use of
seafood wastes, this book discusses applications of marine polysaccharides in food product …

A novel exopolysaccharide (EPS) was obtained by ultra-filtration, ion exchange and sizing
chromatography from a culture of Lactococcus lactis subsp. lactis 12. The EPS was mainly …