2019
DOI: 10.1002/fsn3.905
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Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd

Abstract: Curd is the most widespread traditional fermented milk product used by a large population and is a good source of vitamin B, protein, and calcium. In this study, the isolation of exopolysaccharide (EPS)‐producing strains of Lactobacillus delbrueckii subsp. bulgaricus from curd samples was carried out. Identification of EPS‐producing strains was done by Gram staining, catalase activity, sugar fermentation test, API 50 CHL, and PCR analysis. These EPS‐producing strai… Show more

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Cited by 19 publications
(16 citation statements)
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“…Regarding this application, it has been reported that EPS obtained from Streptococcus thermophilus zlw TM11 and Lactobacillus delbrueckii spp. Bulgaricus, respectively, can overcome the problem of syneresis (lower whey separation) and provide better texture and sensory properties during yoghurt preparation [180]. The use of EPS is an alternative to synthetic food additives (viscosifiers, texturizers, and emulsifiers).…”
Section: The Use Of Postbiotics In the Food And Pharmaceutical Industrymentioning
confidence: 99%
“…Regarding this application, it has been reported that EPS obtained from Streptococcus thermophilus zlw TM11 and Lactobacillus delbrueckii spp. Bulgaricus, respectively, can overcome the problem of syneresis (lower whey separation) and provide better texture and sensory properties during yoghurt preparation [180]. The use of EPS is an alternative to synthetic food additives (viscosifiers, texturizers, and emulsifiers).…”
Section: The Use Of Postbiotics In the Food And Pharmaceutical Industrymentioning
confidence: 99%
“…A commonly used domestic dairy product in Asian countries including Pakistan is “Dahi”; an indigenous yogurt containing a mixture of LAB strains with Lactobacillus bulgaricus and Streptococcus thermophilus as major microbiota. Previous studies have confirmed the presence of LAB, including Lactobacillus bulgaricus (Ali et al., 2019 ), Lactobacillus acidophilus (Farid et al., 2021), and S. thermophilus (Mahmood et al., 2013) in Dahi samples collected from the markets of Rawalpindi and Islamabad, Pakistan.…”
Section: Introductionmentioning
confidence: 75%
“…bulgaricus that are responsible for formation of typical yogurt flavor during sugar fermentation (glycolysis), proteins degradation (proteolysis), and fat degradation (lipolysis) [ 3 ]. They also produce exopolysaccharides (EPSs) that provide viscous texture of yogurt, and have a beneficial effect on the consumer’s health [ 4 ]. In addition, as a dairy product, yogurt is an excellent source of vitamins, minerals, and calcium necessary for healthy teeth, bones, and immune system [ 5 ].…”
Section: Introductionmentioning
confidence: 99%