Characterization of Mannose-Rich Exopolysaccharides from Kefir Lactic Acid Bacteria and Their Techno-Functional Potential in Fermented Milk
EG10 with conventional yogurt starter cultures significantly improved exopolysaccharide content, water-holding capacity, texture, and antioxidant activity of fermented milk, particularly in cow milk. These results demonstrate the potential of kefir-derived EPS-producing LAB as natural functional cultures for fermented dairy applications.
Authors
- Chunqiu Zhang
- Yanglei Yi
- Zi Ye (ORCID: https://orcid.org/0000-0002-4980-358X)
- Bohan Sun
- Bingfang Huang
- Zhufang Duan
- Muhammad Azam
- Yunyan Li
- Tingting Zhang
Institutions
- University of Faisalabad (PK)
- University of Agriculture Faisalabad (PK)
- Northwest A&F University (CN)
Publication Details
- Journal
- Foods
- Published
- 2026-04-10
- DOI
- https://doi.org/10.3390/foods15081322
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Basic and Applied Basic Research Foundation of Guangdong Province