ArticleFoods (Basel, Switzerland)2021
Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed.
- Ultrasound-assisted enzymatic extraction and properties of polysaccharide fromFood chemistry: X · 2026Article
- Transcriptome profiling of a novelApplied and environmental microbiology · 2026Article
- Exopolysaccharides of Lactobacillus crispatus mediate key balancing interactions with the vaginal mucosa.NPJ biofilms and microbiomes · 2026Article
- Stress response regulation to extracellular polymeric substances biosynthesis in Bacillus licheniformis.Microbial cell factories · 2025Article
- Lead biosorption and chemical composition of extracellular polymeric substances isolated from mixotrophic microalgal cultures.Scientific reports · 2025Article
- Methods for Detection, Extraction, Purification, and Characterization of Exopolysaccharides of Lactic Acid Bacteria-A Systematic Review.Foods (Basel, Switzerland) · 2024Review
- Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials.Current research in food science · 2024Review
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- Bioactive Carbohydrate Polymers-Between Myth and Reality.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
During isolation, exopolysaccharides (EPS) from lactic acid bacteria are subject of thermal, chemical, enzymatic or ultrasound stress of different intensity that may affect macromolecular properties, for instance molecular mass or (intrinsic) viscosity. These parameters are, however, crucial, as they are associated with the technofunctional potential of EPS replacing commercial thickeners in nonfermented products. The aim of this study was to systematically examine treatments EPS are usually exposed to during isolation and to investigate the underlying degradation mechanisms. Solutions (1.0 g/L) of EPS from
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Registered trials
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