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Original Articles

Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota

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D. Mafra, N. A. Borges, L. Alvarenga, M. Ribeiro, L. Fonseca, V. O. Leal, P. G. Shiels & P. Stenvinkel. (2023) Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet?. Critical Reviews in Food Science and Nutrition 63:29, pages 10173-10196.
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Hadi Pourjafar, Fereshteh Ansari, Alireza Sadeghi, Shohre Alian Samakkhah & Seid Mahdi Jafari. (2023) Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry. Critical Reviews in Food Science and Nutrition 63:26, pages 8194-8225.
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Yulong Zhang, Xueying Chen, Ping Hu, Qianwei Liao, Yong Luo, Juan Li, Dandan Feng, Jun Zhang, Zhaoqing Wu & Haoxiang Xu. (2021) Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo. CyTA - Journal of Food 19:1, pages 228-237.
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Halime Sarikaya, Belma Aslim & Zehranur Yuksekdag. (2017) Assessment of anti-biofilm activity and bifidogenic growth stimulator (BGS) effect of lyophilized exopolysaccharides (l-EPSs) from Lactobacilli strains. International Journal of Food Properties 20:2, pages 362-371.
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