Exopolysaccharides (EPSs) are biological polymers secreted by microorganisms including
Lactic acid bacteria (LAB) to cope with harsh environmental conditions. EPSs are one of the …

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

Microbial exopolysaccharides are biothickeners that can be added to a wide variety of food
products, where they serve as viscosifying, stabilizing, emulsifying or gelling agents …

Exopolysaccharides (EPS) synthesized by lactic acid bacteria (LAB) play a major role in the
manufacturing of fermented dairy products such as yoghurt, drinking yoghurt, cheese …

Microbial exopolysaccharides (EPS) occur as capsules or as secreted slime. They represent
a small fraction of today's biopolymer market with factors limiting their use being mainly …

Lactic acid bacteria (LAB) are characterised by their conversion of a large proportion of their
carbon feed, fermentable sugars, to lactic acid. However, in addition to lactic acid …

A Lactobacillus plantarum strain producing exopolysaccharides (EPSs) was isolated from
corn silage. When this strain, named L. plantarum EP56, was grown on a chemically defined …

Lactobacillus paracasei DG is a bacterial strain with recognized probiotic properties and is
used in commercial probiotic products. However, the mechanisms underlying its probiotic …

Twenty-six lactic acid bacterium strains isolated from European dairy products were
identified as Streptococcus thermophilus and characterized by bacterial growth and …

Mould spoilage is the main cause of substantial economic loss in bakery industry and might
also cause public health problems due to the production of mycotoxins. The reduction of …