References

• Adesulu-Dahunsi, A. T., Sanni, A. I., & Jeyaram, K. (2018). Production, characterization and in vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44. LWT-Food Science and Technology, 87, 432–442. https://doi.org/https://doi.org/10.1016/j.lwt.2017.09.013
   Google Scholar
• Ahmed, Z., Wang, Y. P., Anjum, N., Ahmadm, A., & Khan, S. T. (2013). Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir-part II. Food Hydrocolloid, 30(1), 343–350. https://doi.org/https://doi.org/10.1016/j.foodhyd.2012.06.009
   Google Scholar
• Balzaretti, S., Taverniti, V., Guglielmetti, S., Fiore, W., Minuzzo, M., Ngo, H. N., Ngere, J. B., Sadiq, S., Humphreys, P. N., & Laws, A. P. (2017). A novel rhamnose-rich hetero-exopolysaccharide isolated from Lactobacillus paracasei DG activates THP-1 human monocytic cells. Applied and Environmental Microbiology, 83(3), 1–15. https://doi.org/https://doi.org/10.1128/AEM.02702-16
   Google Scholar
• Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1–2), 248–254. https://doi.org/https://doi.org/10.1016/0003-2697(76)90527-3
   Google Scholar
• Cheirsilp, B., Suksawang, S., Yeesang, J., & Boonsawang, P. (2018). Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir. Journal of Food Science and Technology, 55(1), 331–340. https://doi.org/https://doi.org/10.1007/s13197-017-2943-7
   Google Scholar
• Chen, G., & Kan, J. (2018). Ultrasound-assisted extraction, characterization, and antioxidant activity in vitro and in vivo of polysaccharides from Chestnut rose (Rosa roxburghii tratt) fruit. Journal of Food Science and Technology, 55(3), 1083–1092. https://doi.org/https://doi.org/10.1007/s13197-017-3023-8
   Google Scholar
• Cui, J. J., Yuan, J. F., & Zhang, Z. Q. (2010). Anti-oxidation activity of the crude polysaccharides isolated from Polygonum cillinerve (Nakai) Ohwi in immunosuppressed mice. Journal of Ethnopharmacology, 132(2), 512–517. https://doi.org/https://doi.org/10.1016/j.jep.2010.08.052
   Google Scholar
• Cui, X., Zuo, P., Zhang, Q., Li, X., Hu, Y., Long, J., & Liu, J. (2006). Chronic systemic D-galactose exposure induces memory loss, neurodegeneration and oxidative damage in mice: Protective effects of R-alpha-lipoic acid. Journal of Neuroscience Research, 84(3), 647–654. https://doi.org/https://doi.org/10.1002/jnr.20899
   Google Scholar
• Domingos-Lopes, M. F. P., Nagy, A., Stanton, C., Ross, P. R., Gelencser, E., & Silva, C. C. G. (2017). Immunomodulatory activity of exopolysaccharide producing Leuconostoc citreum strain isolated from Pico cheese. Journal of Functional Foods, 33, 235–243. https://doi.org/https://doi.org/10.1016/j.jff.2017.03.054
   Google Scholar
• Du, R., Qiao, X., Zhao, F., Song, Q., Zhou, Q., Wang, Y., Pan, L., Ye, H., & Zhou, Z. (2018). Purification, characterization and antioxidant activity of dextran produced by Leuconostoc pseudomesenteroides from homemade wine. Carbohydrate Polymers, 198, 529–536. https://doi.org/https://doi.org/10.1016/j.carbpol.2018.06.116
   Google Scholar
• Duboc, P., & Mollet, B. (2001). Applications of exopolysaccharides in dairy industry. International Dairy Journal, 11(9), 759–768. https://doi.org/https://doi.org/10.1016/S0958-6946(01)00119-4
   Google Scholar
• El-Deeb, N. M., Yassin, A. M., Al-Madboly, L. A., & El-Hawiet, A. (2018). A novel purified Lactobacillus acidophilus 20079 exopolysaccharide, LA-EPS-20079, molecularly regulates both apoptotic and NF-kappa B inflammatory pathways in human colon cancer. Microbial Cell Factories, 17(1), 1–15. https://doi.org/https://doi.org/10.1186/s12934-018-0877-z
   Google Scholar
• Gentes, M. C., Turgeon, S. L., & St-Gelais, D. (2016). Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts. International Dairy Journal, 55, 79–86. https://doi.org/https://doi.org/10.1016/j.idairyj.2015.12.006
   Google Scholar
• Ghalem, R. B. (2017). Antioxidant and antimicrobial activities of exopolysaccharides from yoghurt starter. Advances in Biochemistry, 5(5), 97–101. https://doi.org/https://doi.org/10.11648/j.ab.20170505.13
   Google Scholar
• Han, X., Yang, Z., Jing, X., Yu, P., Zhang, Y., Yi, H., & Zhang, L. (2016). Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed Research International, 2016, 1–6. https://doi.org/https://doi.org/10.1155/2016/7945675
   Google Scholar
• Hong, S. P., Shin, S. C., Kang, W. K., Chin, Y. W., Turner, T. L., Choi, H. W., song, K. M., & Kim, H. J. (2017). Complete genome sequence of Leuconostoc garlicum KCCM 43211 producing exopolysaccharide. Journal of Biotechnology, 246, 40–44. https://doi.org/https://doi.org/10.1016/j.jbiotec.2017.02.018
   Google Scholar
• Imran, M. Y. M., Reehana, N., Jayaraj, K. A., Ahamed, A. A. P., Dhanasekaran, D., Thajuddin, N., Alharbi, N. S., & Muralitharan, G. (2016). Statistical optimization of exopolysaccharide production by Lactobacillus plantarum NTMI05 and NTMI20. International Journal of Biological Macromolecules, 93, 731–745. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2016.09.007
   Google Scholar
• Jeong, D., Kim, D. H., Kang, I. B., Kim, H., Song, K. Y., Kim, H. S., & Seo, K. H. (2017). Characterization and antibacterial activity of a novel exopolysaccharide produced by Lactobacillus kefiranofaciens DN1 isolated from kefir. Food Control, 78, 436–442. https://doi.org/https://doi.org/10.1016/j.foodcont.2017.02.033
   Google Scholar
• Jing, Y., Gao, Y., Wang, W., Cheng, Y., Lu, P., Ma, C., & Zhang, Y. (2016). Optimization of the extraction of polysaccharides from tobacco waste and their biological activities. International Journal of Biological Macromolecules, 91, 188–197. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2016.05.069
   Google Scholar
• Kim, K., Lee, G., Thanh, H. D., Kim, J. H., Konkit, M., Yoon, S., Park, M., Yang, S., Park, E., & Kim, W. (2018). Exopolysaccharide from Lactobacillus plantarum LRCC5310 offers protection against rotavirus-induced diarrhea and regulates inflammatory response. Journal of Dairy Science, 101(7), 5702–5712. https://doi.org/https://doi.org/10.3168/jds.2017-14151
   Google Scholar
• Kukihi, F. E., & Afiati, F. (2016). Exopolysaccharide (EPS) activity test of lactic acid bacteria (LAB) as immunomodulatory. Jurnal Ilmu Ternak Dan Veteriner, 21(3), 182–189. https://doi.org/https://doi.org/10.14334/jitv.v21i3.1414
   Google Scholar
• Li, W., Ji, J., Chen, X., Jiang, M., Rui, X., & Dong, M. (2014). Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1. Carbohydrate Polymers, 102, 351–359. https://doi.org/https://doi.org/10.1016/j.carbpol.2013.11.053
   Google Scholar
• Liao, Q., Hu, P., Zhang, Y., Xie, H., Zhu, Q., & Wang, X. (2017). Optimization of fermentation and extraction process of exopolysaccharides of lactic acid bacteria SR2-2 isolated from sour meat of the Dong Minority. China Brewing, 36(5), 118–122. http://www.cnki.com.cn/Article/CJFDTOTAL-ZNGZ201705028.htm
   Google Scholar
• Liu, L. B., Sun, D., Gu, C. T., Zhao, F., Xu, J., & Zhou, Y. L. (2013). Screening of lactic acid bacteria strains with high production-exopolysaccharide and their application in Cottage Cheese. Science and Technology of Food Industry, 34(11), 132–136. http://www.en.cnki.com.cn/Article_en/CJFDTotal-SPKJ201311024.htm
   Google Scholar
• Lu, H. Q., Huo, W. M., Huang, L., Gu, X. X., Li, C., Li, J. C., & Tian, H. T. (2017). Screening and application in Chinese sauerkraut fermentation of lactic acid bacteria of probiotic function. Journal of Food Science and Technology, (7), 2–7. http://en.cnki.com.cn/Article_en/CJFDTotal-SSPJ201707002.htm
   Google Scholar
• Luo, A., Luo, A., Huang, J., & Fan, Y. (2012). Purification, characterization and antioxidant activities in vitro and in vivo of the polysaccharides from Boletus edulis Bull. Molecules, 17(7), 8079–8090. https://doi.org/https://doi.org/10.3390/molecules17078079
   Google Scholar
• Lynch, K. M., Coffey, A., & Arendt, E. K. (2018). Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Research International, 110, 52–61. https://doi.org/https://doi.org/10.1016/j.foodres.2017.03.012
   Google Scholar
• Matsuzaki, C., Takagaki, C., Tomabechi, Y., Forsberg, L. S., Heiss, C., Azadi, P., Matsumoto, K., Katoh, T., Hosomi, K., & Kunisawa, J. (2017). Structural characterization of the immunostimulatory exopolysaccharide produced by Leuconostoc mesenteroides strain NTM048. Carbohydrate Research, 448, 95–102. https://doi.org/https://doi.org/10.1016/j.carres.2017.06.004
   Google Scholar
• Mende, S., Rohm, H., & Jaros, D. (2016). Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. International Dairy Journal, 52, 57–71. https://doi.org/https://doi.org/10.1016/j.idairyj.2015.08.002
   Google Scholar
• Moradi, M., Guimarāes, J., & Sahin, S. (2020). Current application of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging. Current Opinion in Food Science, 40, 33–39. https://doi.org/https://doi.org/10.1016/j.cofs.2020.06.001
   Google Scholar
• Nadkarni, M. A., Chen, Z. L., Wilkins, M. R., & Hunter, N. (2014). Comparative genome analysis of Lactobacillus rhamnosus clinical isolates from initial stages of dental pulp infection: Identification of a new exopolysaccharide cluster. PLoS ONE, 9(3), 1–14. https://doi.org/https://doi.org/10.1371/journal.pone.0090643
   Google Scholar
• Ng, I. S., & Xue, C. (2017). Enhanced exopolysaccharide production and biological activity of Lactobacillus rhamnosus ZY with calcium and hydrogen peroxide. Process Biochemistry, 52, 295–304. https://doi.org/https://doi.org/10.1016/j.procbio.2016.10.006
   Google Scholar
• Pachekrepapol, U., Lucey, J. A., Gong, Y., Naran, R., & Azadi, P. (2017). Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains. Journal of Dairy Science, 100(5), 3424–3435. https://doi.org/https://doi.org/10.3168/jds.2016-12125
   Google Scholar
• Rajoka, M. S. R., Jin, M., Zhao, H., Li, Q., Shao, D., Jiang, C., Huang, Q., Yang, H., Shi, J., & Hussain, N. (2018). Functional characterization and biotechnological potential of exopolysaccharide produced by Lactobacillus rhamnosus strains isolated from human breast milk. LWT-Food Science and Technology, 89, 638–647. https://doi.org/https://doi.org/10.1016/j.lwt.2017.11.034
   Google Scholar
• Salazar, N., Gueimonde, M., de Los Reyes-gavilan, C. G., & Ruas-Madiedo, P. (2016). Exopolysaccharides produced by lactic acid bacteria and bifidobacteria as fermentable substrates by the intestinal microbiota. Critical Reviews in Food Science, 56(9), 1440–1453. https://doi.org/https://doi.org/10.1080/10408398.2013.770728
   Google Scholar
• Saravanan, C., & Shetty, P. K. H. (2016). Isolation and characterization of exopolysaccharide from Leuconostoc lactis KC117496 isolated from idli batter. International Journal of Biological Macromolecules, 90, 100–106. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2015.02.007
   Google Scholar
• Sasikumar, K., Vaikkath, D. K., Devendra, L., & Nampoothiri, K. M. (2017). An exopolysaccharide (EPS) from a Lactobacillus plantarum BR2 with potential benefits for making functional foods. Bioresource Technology, 241, 1152–1156. https://doi.org/https://doi.org/10.1016/j.biortech.2017.05.075
   Google Scholar
• Seesuriyachan, P., Kuntiya, A., Chaiyaso, T., Hanmoungjai, P., Leksawasdi, N., & Techapun, C. (2014). Enhancement and optimization of exopolysaccharide production by Weissella confusa TISTR 1498 in pH controlled submerged fermentation under high salinity stress. Chiang Mai Journal of Science, 41(3), 503–512. http://epg.science.cmu.ac.th/ejournal/
   Google Scholar
• Seesuriyachan, P., Kuntiya, A., Hanmoungjai, P., & Techapun, C. (2011). Exopolysaccharide production by Lactobacillus confuses TISTR 1498 using coconut water as an alternative carbon source: The effect of peptone, yeast extract and beef extract. Songklanakarin Journal of Science & Technology, 33(4), 379–387. http://rdo.psu.ac.th/sjstweb/journal/33-4/0125-3395-33-4-379-387.pdf
   Google Scholar
• Shin, J. S., Jung, J. Y., Lee, S. G., Shin, K. S., Rhee, Y. K., Lee, M. K., … Lee, K. T. (2016). Exopolysaccharide fraction from Pediococcus pentosaceus KFT18 induces immunostimulatory activity in macrophages and immunosuppressed mice. Journal of Applied Microbiology, 120(5), 1390–1402. https://doi.org/https://doi.org/10.1111/jam.13099
   Google Scholar
• Sun, L. L., Gao, W., Zhang, M. M., Li, C., Wang, A. G., Su, Y. L., & Ji, T. F. (2014). Composition and antioxidant activity of the anthocyanins of the fruit of Berberis heteropoda Schrenk. Molecules, 19(11), 19078–19096. https://doi.org/https://doi.org/10.3390/molecules191119078
   Google Scholar
• Wang, X., Shao, C., Liu, L., Guo, X., Xu, Y., & Lv, X. (2017). Optimization, partial characterization and antioxidant activity of an exopolysaccharide from Lactobacillus plantarum KX041. International Journal of Biological Macromolecules, 103, 1173–1184. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2017.05.118
   Google Scholar
• Woo, J. Y., Gu, W., Kim, K. A., Jang, S. E., Han, M. J., & Kim, D. H. (2014). Lactobacillus pentosus var. plantarum C29 ameliorates memory impairment and inflammaging in a D-galactose-induced accelerated aging mouse model. Anaerobe, 27, 22–26. https://doi.org/https://doi.org/10.1016/j.anaerobe.2014.03.003
   Google Scholar
• Xu, R., Shang, N., & Li, P. (2011). In vitro and in vivo antioxidant activity of exopolysaccharide fractions from Bifidobacterium animalis RH. Anaerobe, 17(5), 226–231. https://doi.org/https://doi.org/10.1016/j.anaerobe.2011.07.010
   Google Scholar
• Xu, Z., Guo, Q., Zhang, H., Wu, Y., Hang, X., & Ai, L. (2018). Exopolysaccharide produced by Streptococcus thermophiles S-3: Molecule, partial structural and rheological properties. Carbohydrate Polymers, 194, 132–138. https://doi.org/https://doi.org/10.1016/j.carbpol.2018.04.014
   Google Scholar
• Yan, S., Zhao, G., Liu, X., Zhao, J., Zhang, H., & Chen, W. (2017). Production of exopolysaccharide by Bifidobacterium longum isolated from elderly and infant feces and analysis of priming glycosyltransferase genes. RSC Advances, 7(50), 31736–31744. https://doi.org/https://doi.org/10.1039/C7RA03925E
   Google Scholar
• Yang, Y., Feng, F., Zhou, Q., Zhao, F., Du, R., Zhou, Z., & Han, Y. (2018). Isolation, purification and characterization of exopolysaccharide produced by Leuconostoc pseudomesenteroides YF32 from soybean paste. International Journal of Biological Macromolecules, 114, 529–535. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2018.03.162
   Google Scholar
• Zannini, E. 2015. Functional application of lactic acid bacteria exopolysaccharide in complex food systems. Ph.D. Thesis, University of College Cork.
   Google Scholar
• Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016). Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Applied Microbiology and Biotechnology, 100(3), 1121–1135. https://doi.org/https://doi.org/10.1007/s00253-015-7172-2
   Google Scholar
• Zhan, J., Chen, Y., Huang, L., Che, P., & Hu, P. (2013). Isolation and identification of lactic acid bacteria from sour meat and sour fish of minor nationalities in Guizhou Province. Meat Research, 27(7), 40–43. http://www.docin.com/p-1490413763.html
   Google Scholar
• Zhang, J., Gao, Z., Li, S., Gao, S., Ren, Z., Jing, H., & Jia, L. (2016). Purification, characterization, antioxidation, and antiaging properties of exopolysaccharides and endopolysaccharides of the royal sun medicinal mushroom, Agaricus brasiliensis (Agaricomycetes). International Journal of Medicinal Mushrooms, 18(12), 1071–1081. https://doi.org/https://doi.org/10.1615/IntJMedMushrooms.v18.i12.20
   Google Scholar
• Zhang, X., Liu, H., Cao, C., & Ji, L. (2012). Purification and structural characterization of exopolysaccharide produced by Streptococcus thermophilus CH9. Food Science, 33(19), 107–112. http://en.cnki.com.cn/Article_en/CJFDTotal-SPKX201219024.htm
   Google Scholar
• Zhang, Y., Hu, P., Fan, M., & Liao, Q. (2017). Study on effect elements of exopolysaccharide production of Lactobacillus Kimchi SR8 and DPPH radical scavenging activity. Journal of Food and Nutrition Research, 5(12), 928–934. http://pubs.sciepub.com/jfnr/5/12/8/jfnr-5-12-8.pdf
   Google Scholar
• Zhang, Y., Hu, P., Xie, Y., & Wang, X. (2020). Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat. Meat Science, 170, 108240. https://doi.org/https://doi.org/10.1016/j.meatsci.2020.108240
   Google Scholar
• Zhu, Y., Wang, C., Jia, S., Wang, B., Zhou, K., Chen, S., Yang, Y., & Liu, S. (2018). Purification, characterization and antioxidant activity of the exopolysaccharide from Weissella cibaria SJ14 isolated from Sichuan paocai. International Journal of Biological Macromolecules, 115, 820–828. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2018.04.067
   Google Scholar