Synergizing Artificial Intelligence and Probiotics: A Comprehensive Review of Emerging Applications in Health Promotion and Industrial Innovation

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104938 - 104938

Опубликована: Фев. 1, 2025

Язык: Английский

---

Challenges and opportunities in bioprocessing of gellan gum: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 276, С. 133912 - 133912

Опубликована: Июль 16, 2024

Язык: Английский

---

Exploiting the bacterial exopolysaccharide bioconversion using residual cheese whey as culture medium

Preparative Biochemistry & Biotechnology, Год журнала: 2025, Номер unknown, С. 1 - 10

Опубликована: Март 21, 2025

Cheese whey (CW) represents a potential substrate in biotechnological processes due to the presence of valuable nutrients its composition. Therefore, CW is used as low-cost fermentation for microbial growth and synthesis value-added compounds, while mitigating environmental impact that this by-product can cause. The current study aimed obtain exopolysaccharides (EPS) by fermenting lactic acid bacteria followed optimizing production using Response Surface Methodology (RSM) evaluating biological properties. Out 64 isolates, Enterococcus sp. 133 V exhibited high concentration with 5.58 mg/mL EPS. With optimization RSM, 21.74 EPS was obtained temperature time fixed at 42 °C 22 h, respectively. characterization new revealed hetero­polysaccharide consisting galactose, glucose, mannose, arabinose, rhamnose fucose, including proteins uric structure. 2 mg/mL, purified showed good scavenging effects against DPPH (27%), ABTS (72%) superoxide (43%), except hydroxyl radical (1.29%) which needs concentration. These findings underscore interest cheap residue culture medium produce biopolymers applications, particularly food biotechnology sectors.

Язык: Английский

---

Isolation, structural characterization and multiple activity of a novel exopolysaccharide produced by Gelidibacter sp. PG–2

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 305, С. 141127 - 141127

Опубликована: Фев. 15, 2025

Язык: Английский

---

Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review

Food Research International, Год журнала: 2025, Номер unknown, С. 116283 - 116283

Опубликована: Март 1, 2025

Язык: Английский

---

Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106410 - 106410

Опубликована: Март 1, 2025

Язык: Английский

---

Production of Fucose-Rich Exopolysaccharides by UV-Mutated Enterobacter: Optimization, Structural Characterization and Functional Properties

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106515 - 106515

Опубликована: Апрель 1, 2025

Язык: Английский

---

Types, synthesis pathways, purification, characterization, and agroecological physiological functions of microbial exopolysaccharides: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 281, С. 136317 - 136317

Опубликована: Окт. 6, 2024

Язык: Английский

---