Lactobacillus amylovorus and Improved Functional Properties of Food

• Production, Purification, and Characterization of a Novel Exopolysaccharide from Probiotic Lactobacillus amylovorus: MTCC 8129.

  • 2024-07-05
  • Indian journal of microbiology 64(3)
  • • Janani Murugu
    • Rajnish Narayanan

  • PubMed: 39282197
  • DOI: 10.1007/s12088-024-01346-y

  3 Insights on

  • Improved Functional Properties of Food

  • Low evidence

  Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity.

  Effect

  Beneficial

  Effect size

  Moderate