Impact of Exopolysaccharides from <i>Fructilactobacillus sanfranciscensis</i> Ls5 on the Quality of Mantou: A Comparative Study of Fermentation Conditions

Impact of Exopolysaccharides from <i>Fructilactobacillus sanfranciscensis</i> Ls5 on the Quality of Mantou: A Comparative Study of Fermentation Conditions

Lactic acid bacteria (LAB) and their exopolysaccharides (EPS) have the potential to enhance the quality of flour-based products. This study investigated the effect of EPS produced by <i>Fructilactobacillus sanfranciscensis</i> Ls5 on the quality of Mantou. LAB strains with high EPS produ...

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Bibliographic Details
Main Authors: Juanxia Wang, Huiying Tian, Jiale Wang, Jingjing Liang, Jiao Li, Luciana Jimenez, Pascal Lejeune, Shiwei Zhou, Guohua Zhang
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
sourdough
EPS
Mantou
shelf-life
in vitro digestion
Online Access:https://www.mdpi.com/2304-8158/13/22/3611
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