The ability to produce polysaccharides with diverse biological functions is widespread in
bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been …

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 …

Abstract Growth of Lactobacillus plantarum 70810, Lactobacillus rhamnosus 6005 and a
commercial yogurt starter culture in soymilk was investigated in the present study. It was …

The aim of this study was to develop a novel beverage fermented with Weissella cibaria
MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of …

In this work, the microbiological and physicochemical differences of three types of low fat set
yoghurts were studied, as well as the changes taking place during storage at 4° C for …

This study investigated the effects of two Streptococcus thermophilus strains, ST 285 and ST
1275, on selected technological and rheological characteristics of set-type yoghurt. The …

Ever-growing consumer demand for convenience, combined with a healthy diet and
preference for natural ingredients has led to a growth in functional beverage markets …

The strain RS20D capable of significantly improving yogurt texture was isolated from
traditional fermented vegetable products, and identified as Lactobacillus plantarum RS20D …

Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at
high concentration is restricted by its poor texture-improving ability and by anti-nutritional …

The sensory perception of texture is an important contributor of our general appreciation of
foods. Food texture is mainly described in terms of mouthfeel and afterfeel attributes. The …