Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria.

Silvan Festini, Dor Zipori, Marc Wallisch, Agnes Weiss, Sybille Neidhart, Herbert Schmidt, Mario Jekle

Abstract read

In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Silvan FestiniUniversity of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, 70599, Germany.

Dor ZiporiUniversity of Hohenheim, Institute of Food Science and Biotechnology, Department Food Microbiology and Hygiene, Stuttgart, 70599, Germany.

Marc WallischUniversity of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, 70599, Germany.

Agnes WeissUniversity of Hamburg, Hamburg School of Food Science, Food Microbiology, Hamburg, 22609, Germany.

Sybille NeidhartUniversity of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, 70599, Germany.

Herbert SchmidtUniversity of Hohenheim, Institute of Food Science and Biotechnology, Department Food Microbiology and Hygiene, Stuttgart, 70599, Germany.

Mario JekleUniversity of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, 70599, Germany.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fruit preparations are intermediate food products that are primarily used in the dairy industry for the production of fruit yogurt or frozen desserts. Typically, they are stabilized by added hydrocolloids like pectins. The objective of this study was to investigate the potential replacement of conventional stabilizers by structure-forming fermentates produced by exopolysaccharides (EPS)-forming lactic acid bacteria (LAB). Peach puree was selected as fermentation matrix. Prior to 72 h of incubation, it was inoculated with either the heterofermentative LAB strain

Indexed as

Anion exchange chromatographyExopolysaccharideLactic acid bacteriaLevilactobacillus brevis TMW 1.2112Pediococcus parvulus LTH 1110RheologyStabilizerViscosityβ-glucan

Identifiers

PMID41321471

DOI10.1016/j.crfs.2025.101244

PMCPMC12657838

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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.