ArticleFrontiers in microbiology2026
Enhancing yogurt quality with a high-EPS-producing space mutant
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Exopolysaccharides (EPS) can serve as thickeners, emulsifiers, and gelling agents, and have been widely applied in the food industry. Methods: The application potential of a space mutant of Results: LP-Wang25 exhibited a shortened lag phase, 39.7% higher EPS production (161.95 mg/L), and enhanced antioxidant and anti-inflammatory activities compared with the parental strain. Whole-genome sequencing showed that EPS biosynthesis mainly proceeds through a conserved Wzx/Wzy-dependent pathway, indicating the increased EPS production is likely associated with transcriptional regulation and metabolic flux redistribution. When used as an adjunct starter, LP-Wang25 significantly improved yogurt quality by increasing EPS content and viscosity, reducing whey separation, enhancing milky aroma, acetoin concentration and sensory acceptability. Conclusion: LP-Wang25 represents a promising adjunct culture for producing clean-label yogurt with improved rheological and sensory attributes as well as enhanced antioxidant and anti-inflammatory activities. This study bridges space-induced microbial breeding with tangible dairy industry applications, paving the way for next-generation functional fermented products.
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