Publications by authors named "Vera Kuzina Poulsen"
Article Synopsis
- The study focuses on isolating new lactic acid bacteria (LAB) from Danish flowers to create innovative starter cultures for plant-based fermentation.
- Researchers collected 46 flower samples and successfully isolated 61 LAB strains, identifying them using advanced sequencing techniques.
- Findings indicated that these strains not only produce various sugar-based exo-cellular polysaccharides but also effectively acidify almond, oat, and soy milk, with notable texture development primarily in soy milk.
Article Synopsis
- Lactic acid bacteria (LAB) are utilized to improve the shelf life and quality of fermented milk, and this study explores their potential in enhancing textures in plant-based fermentations, specifically using Lactococcus lactis strains.
- The research found that many LAB strains that improved texture in fermented milk also did so in fermented soybean, highlighting their versatility despite the differences in components between the two substrates.
- The study suggests that exocellular polysaccharide production plays a crucial role in texture enhancement, leading to the identification of 10 strains with novel polysaccharide biosynthesis gene clusters, though their specific functions in different matrices remain unclear.
We investigated the use of near-infrared spectroscopy (NIR) for measuring water-holding capacity (WHC) in fermented milk. Increased WHC ensures improved texture and decreased syneresis in fermented dairy products and also improves cheese yield. NIR combined with partial least-squares-discriminant analysis (PLS-DA) was found to be a promising rapid and non-invasive method with no pretreatment of the samples for prediction of WHC in fermented milk samples.
View Article and Find Full Text PDFLactococcus lactis strains are important components in industrial starter cultures for cheese manufacturing. They have many strain-dependent properties, which affect the final product. Here, we explored the use of machine learning to create systematic, high-throughput screening methods for these properties.
View Article and Find Full Text PDFScreening for texturing Leuconostoc and genomics behind polysaccharide production.
FEMS Microbiol Lett
November 2020
Synthesis of polysaccharides by Leuconostoc can result in improved texture of fermented products. A total of 249 Leuconostoc strains were screened for homo-polysaccharide production and for texturing capabilities in milk. A total of six Ln.
View Article and Find Full Text PDFIn the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter, affecting consumer acceptance. Finding LAB providing desired texture of a product is time consuming and laborious when using standard methods for measuring texture, e.
View Article and Find Full Text PDFArticle Synopsis
- Lactic acid bacteria (LAB) produce polysaccharides with various beneficial effects, crucial for the texture and health benefits of fermented products.
- Screening for LAB that generate these exopolysaccharides is widely conducted in academia and industry.
- To harness the potential of LAB polysaccharides, a comprehensive understanding of their biochemical and genetic processes is needed, necessitating advanced research methods that integrate experimental and computational techniques.