Six lactic acid bacteria (LAB) isolated from Algerian sheep's milk, traditional butter, date
palm sap and barley, which produce dextran, mannitol, oligosaccharides and vitamin B2 …

Turbidity in beverages is typically achieved by addition of emulsion based cloud systems.
Their intrinsic instability necessitates the widespread use of technological measures and …

The properties of the glucopolymer dextran are versatile and linked to its molecular size,
structure, branching, and secondary structure. However, suited strategies to control and …

The present work aimed to characterize the exopolysaccharide obtained from water kefir
grains (EPSwk), a symbiotic association of probiotic microorganisms. New findings of the …

大多数乳酸菌作为益生菌被人们熟知并广泛应用于食品领域. 生物膜是细菌应对不利环境的自然
生长状态. 而近些年的相关研究揭示了乳酸菌生物膜的成膜规律和优良特性 …

Lactic acid bacteria are the substantial source for producing polysaccharides used in
technological applications as thickeners and viscosifiers in the food industry. A broad variety …

Water kefir is produced from water kefir grains, with the addition of additives water, sugar,
dried fruits, lemon, etc., by the fermentation in anaerobic conditions for 2-4 days at room …

Dextransucrases released by certain lactic acid bacteria form glucose polymers with
predominantly α-1, 6-linkages and may be exploited biotechnologically for the tailored …

The influence of surface substance production on the freeze-drying survival of Lactobacillus
casei and methods to control the surface substances during fermentation were studied. The …

Water kefir lactobacilli were probed for their mechanisms of persistence in water kefir and
their active contributions to the shaping of this environment. Water kefir borne …