Exopolysaccharides from Co-cultured Lactiplantibacillus plantarum: Structural properties and genetic basis for food hydrocolloid applications

Puntos clave

• Exopolysaccharides from Lactiplantibacillus plantarum exhibit unique structural properties, enhancing food hydrocolloid functions.
• Key evidence shows varying structural profiles based on co-culturing conditions, influencing gelling properties significantly.
• Structural analysis involved comprehensive profiling techniques, determining genetic basis relevant for industrial applications.
• Findings highlight the need for further exploration of co-cultured systems to optimize exopolysaccharide usability in food products.