{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,10]],"date-time":"2025-12-10T16:02:58Z","timestamp":1765382578772,"version":"build-2065373602"},"reference-count":83,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,9,18]],"date-time":"2024-09-18T00:00:00Z","timestamp":1726617600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portuguese Foundation for Science and Technology (FCT)","award":["UID\/CVT\/00153\/2019","UI\/BD\/151108\/2021","UIDP\/00153\/2020","DL 57\/2016\/CP1482\/CT0038","PD\/BD\/114579\/2016","UIDB\/00153\/2020","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020"],"award-info":[{"award-number":["UID\/CVT\/00153\/2019","UI\/BD\/151108\/2021","UIDP\/00153\/2020","DL 57\/2016\/CP1482\/CT0038","PD\/BD\/114579\/2016","UIDB\/00153\/2020","LA\/P\/0008\/2020","UIDP\/50006\/2020","UIDB\/50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Macromol"],"abstract":"<jats:p>A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1\u21926)-linked \u03b1-d-glucose units and 5.6% (1,3\u21926)-linked \u03b1-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 \u00b1 0.9 g\/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high \u03b2-galactosidase activity (2368 \u00b1 24 Miller units), cholesterol-reducing ability (14.8 \u00b1 4.1%), free radical scavenging activity (11.7 \u00b1 0.7%) and hydroxyl scavenging activity (15.7 \u00b1 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 \u00b0C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese.<\/jats:p>","DOI":"10.3390\/macromol4030040","type":"journal-article","created":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T08:12:27Z","timestamp":1726733547000},"page":"680-696","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese"],"prefix":"10.3390","volume":"4","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0262-4517","authenticated-orcid":false,"given":"Dominika","family":"Jur\u00e1\u0161kov\u00e1","sequence":"first","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5182-0082","authenticated-orcid":false,"given":"Susana C.","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]},{"given":"Rita","family":"Bastos","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2083-9634","authenticated-orcid":false,"given":"Elisabete","family":"Coelho","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8898-6342","authenticated-orcid":false,"given":"Manuel A.","family":"Coimbra","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0870-0071","authenticated-orcid":false,"given":"C\u00e9lia C. G.","family":"Silva","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1080\/08905436.2012.755626","article-title":"Functional properties of Pediococcus species isolated from traditional fermented cereal gruel and milk in Nigeria","volume":"27","author":"Banwo","year":"2013","journal-title":"Food Biotechnol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108387","DOI":"10.1016\/j.lwt.2019.108387","article-title":"Functional and technological properties of exopolysaccharide producing autochthonous Lactobacillus plantarum strain AAS3 from dry fish based fermented food","volume":"114","author":"Aarti","year":"2019","journal-title":"LWT"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.idairyj.2015.08.002","article-title":"Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products","volume":"52","author":"Mende","year":"2016","journal-title":"Int. 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