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

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 …

Yogurt is a milk curd produced all over the world, obtained by a lactic fermentation of a milk
base enriched with milk proteins, and sometimes sugars and thickeners. One of the most …

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 …

Streptococcus thermophilus is a major dairy starter used for the manufacture of yoghurt and
cheese. The access to three genome sequences, comparative genomics and multilocus …

Yogurt was made using an exopolysaccharide-producing strain of Streptococcus
thermophilus and its genetic variant that only differed from the mother strain in its inability to …

Many strains of Streptococcus thermophilus synthesize extracellular polysaccharides. These
molecules may be produced as capsules that are tightly associated with the cell, or they may …

Casein gels are found in hard and soft dairy foods such as cheese and yogurt, and their
rheological properties can be analyzed with various instrumental techniques. Empirical tests …

This study investigated the physical characteristics of set and stirred yoghurts made at
9%(w/w) total solids with various casein (CN)-to-whey protein (WP) ratios and with …