The current study aimed to isolate and characterize the lactic acid bacteria (LAB)-derived exopolysaccharide (EPS) and apply it to enhance yogurt's functional and technological quality. After screening and isolation of 52 different LAB strains from fermented milk products, () KF5, C182, () CCFM18, and () F27, with high EPS production yield, were nominated for further evaluation. EPS-derived strains were evaluated based on production yield, protein content, antioxidant activity, emulsification, and anti-inflammatory ability. After comparing isolated EPS samples, the products were chosen in 3 concentrations (100, 250, and 500 mg EPS/L) to supplement the yogurt. EPS at all concentrations enhanced LAB growth, water-holding capacity, viscosity, and antioxidant activity. The electronic nose and tongue revealed that EPS did not affect the yogurt flavor profile. The confocal laser scanning microscopy showed a homogenously distributed protein and EPS network in the supplemented yogurt samples. However, in the rheology and consumer analysis, the 250 mg/L concentration showed better attributes, such as higher consistency, lower flow behavior, and a higher flavor score. F27-derived EPS could be used as a biological additive to enhance yogurt's technological and functional quality.

中文翻译：

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从发酵乳相关乳酸菌中分离出胞外多糖并应用于生产功能性增值益生菌酸奶


目前的研究旨在分离和表征乳酸菌（LAB）衍生的胞外多糖（EPS），并将其应用于增强酸奶的功能和技术质量。从发酵乳制品中筛选分离出 52 株不同的 LAB 菌株后，EPS 产量较高的 ()KF5、C182、()CCFM18 和 ()F27 被提名进行进一步评估。根据产量、蛋白质含量、抗氧化活性、乳化和抗炎能力对 EPS 衍生菌株进行评估。在比较分离的 EPS 样品后，选择了 3 个浓度（100、250 和 500 mg EPS/L）的产品来补充酸奶。所有浓度的 EPS 都能增强 LAB 的生长、持水能力、粘度和抗氧化活性。电子鼻和舌头显示 EPS 不会影响酸奶的风味特征。共焦激光扫描显微镜显示补充酸奶样品中蛋白质和 EPS 网络分布均匀。然而，在流变学和消费者分析中，250 mg/L 浓度显示出更好的属性，例如更高的一致性、更低的流动行为和更高的风味得分。 F27 衍生的 EPS 可用作生物添加剂，以提高酸奶的技术和功能质量。