ArticleFEMS microbiology letters2022
Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices.
Article in FEMS microbiology letters, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Linking exocellular polysaccharide structures and biosynthetic genes in lactic acid bacteria by combinatorial optimization.Applied and environmental microbiology · 2026Article
- Developing a Novel Fermented Milk with Anti-Aging and Anti-Oxidative Properties UsingNutrients · 2025Article
- Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.Foods (Basel, Switzerland) · 2024Article
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7 authors.
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Abstract
Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based fermentation by high-throughput screening of 1232 Lactococcus lactis strains for texture in milk and liquid soybean matrices. We found that most strains with texturing abilities in fermented milk were also capable of enhancing the texture in fermented soybean, despite the large differences in composition of the two matrices. Exocellular polysaccharide production is believed to contribute positively to fermented milk and plant-base texture. It appeared as if it was the properties of the polysaccharides rather than their protein interaction partners that were responsible for the enhanced texture in both matrices. We mined whole genome sequences of texturing strains for polysaccharide biosynthesis (eps) gene clusters. The comparative genomics approach revealed 10 texturing strains with novel eps gene clusters. Currently, the relationship between the novel genes and their functionality in milk and plant matrices is unknown.
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