{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T06:04:33Z","timestamp":1790229873751,"version":"4.1.0"},"reference-count":57,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:00:00Z","timestamp":1790208000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      Exopolysaccharides (EPS) can serve as thickeners, emulsifiers, and gelling agents, and have been widely applied in the food industry.\n                      <jats:italic>In situ<\/jats:italic>\n                      production of EPS by lactic acid bacteria has emerged as a promising alternative to the addition of exogenous EPS, aligning with the growing demand for clean-label foods.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      The application potential of a space mutant of\n                      <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                      , designated LP-Wang25, as the adjunct starter culture was comprehensively examined via EPS quantification, carbon source utilization assays, whole-genome sequencing, antioxidant and anti-inflammatory activity assays, yogurt fermentation trials, sensory evaluation, and volatile flavor analysis.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>LP-Wang25 exhibited a shortened lag phase, 39.7% higher EPS production (161.95\u202fmg\/L), and enhanced antioxidant and anti-inflammatory activities compared with the parental strain. Whole-genome sequencing showed that EPS biosynthesis mainly proceeds through a conserved Wzx\/Wzy-dependent pathway, indicating the increased EPS production is likely associated with transcriptional regulation and metabolic flux redistribution. When used as an adjunct starter, LP-Wang25 significantly improved yogurt quality by increasing EPS content and viscosity, reducing whey separation, enhancing milky aroma, acetoin concentration and sensory acceptability.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>LP-Wang25 represents a promising adjunct culture for producing clean-label yogurt with improved rheological and sensory attributes as well as enhanced antioxidant and anti-inflammatory activities. This study bridges space-induced microbial breeding with tangible dairy industry applications, paving the way for next-generation functional fermented products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fmicb.2026.1943949","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T05:44:48Z","timestamp":1790228688000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancing yogurt quality with a high-EPS-producing space mutant Lactiplantibacillus plantarum LP-Wang25: integrated assessment of yogurt rheological behavior, flavoromics, and functional activities"],"prefix":"10.3389","volume":"17","author":[{"given":"Lingxiang","family":"Wen","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education","place":["Beijing, China"]},{"name":"School of Food and Health, Beijing Technology and Business University","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Youming","family":"Tan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education","place":["Beijing, China"]},{"name":"School of Food and Health, Beijing Technology and Business University","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sizhe","family":"Qiu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology","place":["Shanghai, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhennai","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Zeng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education","place":["Beijing, China"]},{"name":"School of Food and Health, Beijing Technology and Business University","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanbo","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,9,24]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"e03268","DOI":"10.1016\/j.heliyon.2020.e03268","article-title":"In vitro antioxidant, antibacterial, in vivo immunomodulatory, antitumor and hematological potential of exopolysaccharide produced by wild type and mutant Lactobacillus delbureckii subsp. bulgaricus","volume":"6","author":"Adebayo-Tayo","year":"2020","journal-title":"HELIYON"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"558","DOI":"10.1016\/j.tifs.2022.11.003","article-title":"Fortification of yogurt with bioactive functional foods and ingredients and associated challenges\u2014a review","volume":"129","author":"Ahmad","year":"2022","journal-title":"Trends Food Sci. 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