ArticleFoods (Basel, Switzerland)2021
β-Glucan Production by
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 8 papers.
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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.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria.Current research in food science · 2025Article
- In situ produced exopolysaccharides byFood science & nutrition · 2023Article
- Characterisation of recombinant GH 3 β-glucosidase from β-glucan producing Levilactobacillus brevis TMW 1.2112.Antonie van Leeuwenhoek · 2022Article
- Use of the β-Glucan-Producing Lactic Acid Bacteria StrainsNutrients · 2022Article
- Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation inInternational journal of molecular sciences · 2022Article
- Microbial Communities in Retail Draft Beers and the Biofilms They Produce.Microbiology spectrum · 2021Article
- Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties.Foods (Basel, Switzerland) · 2021Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.