Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications

Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications

Microbial exopolysaccharides (EPS) are valued as safe, functional bio-ingredients in food. Produced by microorganisms like lactic acid bacteria (LAB), they enhance the rheological and sensory properties of food products. In this study, Limosilactobacillus reuteri C66 (EPS-C66), was utilized to produ...

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Bibliographic Details
Main Authors: A.K.M. Humayun Kober, Mohamed Abdin, Athira Subhash, Shao-Quan Liu, Enes Dertli, Basim Abu-Jdayil, Pau-Loke Show, Mutamed Ayyash
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Exopolysaccharides
Limosilactobacillus reuteri
Rheological properties
ACE-inhibition
Antioxidants
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000100
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