Impact of Exopolysaccharides from Ls5 on the Quality of Mantou: A Comparative Study of Fermentation Conditions.

Lactic acid bacteria (LAB) and their exopolysaccharides (EPS) have the potential to enhance the quality of flour-based products. This study investigated the effect of EPS produced by Ls5 on the quality of Mantou. LAB strains with high EPS production were isolated from traditional fermenters, and their characteristics and EPS properties were examined.

Comparative Genomics Reveals Genetic Diversity and Variation in Metabolic Traits in Strains.

is a significant and dominant bacterial species of sourdough microbiota from ecological and functional perspectives. Despite the remarkable prevalence of different strains of this species in sourdoughs worldwide, the drivers behind the genetic diversity of this species needed to be clarified. In this research, 14 strains were isolated from sourdough samples to evaluate the genetic diversity and variation in metabolic traits.

Multifactorial inhibition of Candida albicans by combinations of lactobacilli and probiotic Saccharomyces cerevisiae CNCM I-3856.

Strategies against the opportunistic fungal pathogen Candida albicans based on probiotic microorganisms represent a promising alternative to traditional antifungals. Here, we investigated the effects of Lactobacillaceae isolates from fermented foods or the human vagina, alone or in combination with the probiotic yeast Saccharomyces cerevisiae CNCM I-3856, against C. albicans in vitro.

Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt.

Dextran or xanthan were used as model exocellular polysaccharides (EPS) to compare the extraction efficiency of EPS from skim milk acid gels using three different protocols. Extraction yields, residual protein concentrations and the macromolecular properties of extracted EPS were determined. For both model EPS, the highest extraction yield (∼80%) was obtained when samples were heated in acidic conditions at the first step of extraction (Protocol 1).