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Invited Review: Methods for the Screening, Isolation, and Characterization of Exopolysaccharides Produced by Lactic Acid Bacteria
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ABSTRACT
The ability to produce exopolysaccharides (EPS) is widespread among lactic acid bacteria (LAB), although the physiological role of these molecules has not been clearly established yet. Some EPS confer on LAB a "ropy" character that can be detected in cultures that form long strands when extended with an inoculation loop. When EPS are produced in situ during milk fermentation they can act as natural biothickeners, giving the product a suitable consistency, improving viscosity, ...
Related newspaper, magazine, and journal articles from HighBeam Research
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Culturally speaking with Bob Roberts: better body through cultures.(Ingredient Technology)(Interview)
Dairy Foods
; Q What are body-building cultures? A Most starter culture manufacturers offer body-building cultures for use in products such as sour cream, yogurt and buttermilk. In fact, most yogurt and buttermilk starters contain at least one strain of bodybuilder. What exactly do these muscle-bound cultures
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ADSA Foundation Scholar Award: Possibilities and Challenges of Exopolysaccharide-Producing Lactic Cultures in Dairy Foods
Journal of Dairy Science
; ABSTRACT Exopolysaccharides (EPS) from lactic acid bacteria are a diverse group of polysaccharides exhibiting various functional properties. Two forms of EPS are produced by lactic acid bacteria: capsular and unattached. Capsular EPS does not cause ropiness nor does production of unattached EPS
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Investigating inoculants: key points to consider when treating silage.(usage of homolactic acid bacteria)
Dairy Today
; If you have a hard time evaluating silage inoculants, you are not alone. Charlie Stamey has used a number of different inoculants over the past 15 years. Some work better than others, and it's difficult to pinpoint which one works best, says the Statesville, N.C., dairy producer. It's no wonder:
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 "Korea Times (Seoul, Korea)")
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Lactic Acid Bacteria in Kimchi Outnumber `Kimuchi' by 166 Times.
Korea Times (Seoul, Korea)
; ... Korea reportedly contains levels of lactic acid bacteria, which turns food sour, 166 times those of ``kimuchi'' from Japan. The news comes amid the Korean government's contention that the Japanese product is quite different from standard kimchi. This was confirmed ...
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Probiotics: twenty-first century support for healthy digestive and immune systems.
Townsend Letter: The Examiner of Alternative Medicine
; ... encouraging the body's innate production of its own specially adapted, individualized strains of lactic acid bacteria? Now, the good news! I use such a unique probiotic product personally and in my professional practice! The product is known as Dr. Ohhira's Probiotics ...
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