Background The growing consumer demand for foods that do not contain artificial additives
and are “clean labeled” can be addressed in fermented products by using lactic acid …

Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …

Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides
produced by many species. They vary widely in their molecular, compositional, and …

A biofilm is a community of stable microorganisms encapsulated in an extracellular matrix
produced by themselves. Many types of microorganisms that are found on living hosts or in …

Exopolysaccharides produced by lactic acid bacteria are typically high molecular weight
polymers that display physiochemical properties similar to commercial hydrocolloids or …

Majority of the polysaccharides used in foods are of plant, animal and algae origin. The
exopolysaccharides (EPS) produced by food grade lactic acid bacteria (LAB) have gained …

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural
products is raising the need for new approaches in GF bread-making. Sourdough is the …

Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of
mainly cereal flour and water. Culture-dependent and culture-independent microbiological …

The use of sourdough improves the quality and increases the shelf life of bread. The positive
effects are associated with metabolites produced by lactic acid bacteria (LAB) during …

Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry
worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to …