The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted
particular interest in the food industry. EPS can be considered as natural biothickeners as …

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 …

Exopolysaccharides (EPS) are important bioproducts produced by some genera of lactic
acid bacteria. EPS are famous for their shelf-life improving properties, techno-functional …

Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …

Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …

Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Over the past few decades, researchers have discovered that probiotics play an important
role in our daily lives. With the further deepening of research, more and more evidence show …

Highlights•Lactic acid bacteria (LAB) help to produce foods with superior quality.•LAB
metabolites affect various food properties.•Use of LAB metabolites separately could improve …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …