Exopolysaccharides (EPS) are known to have technological and functional applications in
food industry including dairy based products such as yoghurt. Yoghurt is a widely consumed …

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

Health benefits associated with dietary fibre consumption have shifted its applications
towards inclusions into food products. This work aimed at exploring the influence of adding …

The human enteric microbiome represents a veritable organ relied upon by the host for a
range of metabolic and homeostatic functions. Through the production of metabolites such …

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 …

This study aimed to investigate the effect of added green coffee powder (GCP) and green
tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or …

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from
traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk …

The effect of inulin addition on rheology and texture of nonfat yogurt (NFY) was studied by
the large (texture analyzer) and small (dynamic oscillatory rheometry) deformation tests …

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages.
After the selection of the adequate technological parameters, the fermentation was carried …

Lactobacillus sp. synthesize exopolysaccharides (EPS), including both homo-and
heteropolysaccharides, which play an important role in the production of fermented foods …