ArticleFoods (Basel, Switzerland)2022
EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Article
- Effects of ultrasound-heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt.Food chemistry: X · 2026Article
- Investigation of Production and Anti-Diabetic Effects of Kefir Enriched with Paraprobiotics.Probiotics and antimicrobial proteins · 2026Article
- Enhancing yogurt quality with a high-EPS-producing space mutantFrontiers in microbiology · 2026Article
- Microbial exopolysaccharides as bioactive modulators of intestinal health: a systematic review.Frontiers in nutrition · 2026Review
- Controlling Off-Odors in Plant Proteins Using Sequential Fermentation.Foods (Basel, Switzerland) · 2025Article
- Physical and chemical properties of exopolysaccharide obtained from whey fermentation byJournal of food science and technology · 2025Article
- Oxidative stress and type 2 diabetes: a review of lactic acid bacteria as potential prophylactic and therapeutic interventions.Food science and biotechnology · 2025Review
- Biological Activity of Lactic Acid Bacteria Exopolysaccharides and Their Applications in the Food and Pharmaceutical Industries.Foods (Basel, Switzerland) · 2024Review
- Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat.BMC microbiology · 2024Article
- Investigating the efficacy of an exopolysaccharide (EPS)-producing strain Lactiplantibacillus plantarum L75 on oat silage fermentation at different temperatures.Microbial biotechnology · 2024Article
- Genome-based approach to evaluate the metabolic potentials and exopolysaccharides production ofFrontiers in microbiology · 2024Article
- Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation.Foods (Basel, Switzerland) · 2023Article
- Antioxidative Properties of Fermented Soymilk UsingAntioxidants (Basel, Switzerland) · 2023Article
- Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides fromMolecules (Basel, Switzerland) · 2023Article
- Whole genome sequence ofFrontiers in microbiology · 2023Article
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2 authors.
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Abstract
This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic L. plantarum MC5 and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with L. plantarum MC5) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with L. plantarum MC5 were significantly higher than those of the control group (p < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing MC5 starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding MC5 can promote the growth of Streptococcus thermophilus. Therefore, yogurt containing L. plantarum MC5 had favorable rheological properties, texture, and health effects. The probiotic MC5 usage in milk fermentation showed adequate potential for industrial application.
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