Publications by authors named "Wioleta Marta Nielsen"
FEMS Microbiol Lett
February 2022
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.
