{"id":"https://openalex.org/W6986495247","doi":null,"title":"Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species","display_name":"Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species","publication_year":2014,"publication_date":"2014-01-01","ids":{"openalex":"https://openalex.org/W6986495247"},"language":"en","primary_location":{"id":"pmh:oai:cris.unibo.it:11585/343520","doi":null,"is_oa":false,"landing_page_url":"http://hdl.handle.net/11585/343520","pdf_url":null,"source":{"id":"https://openalex.org/S4306402579","display_name":"Archivio istituzionale della ricerca (Alma Mater Studiorum Universit\u00e0 di Bologna)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210117483","host_organization_name":"Istituto di Ematologia di Bologna","host_organization_lineage":["https://openalex.org/I4210117483"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"","raw_type":"info:eu-repo/semantics/conferenceObject"},"volume":null,"type":"conference-paper","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5034565209","display_name":"Samanta Michelini","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"MICHELINI, SAMANTA","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5004232579","display_name":"Francesca Patrignani","orcid":"https://orcid.org/0000-0002-6688-2638","observed_orcids":["https://orcid.org/0000-0002-6688-2638"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"PATRIGNANI, FRANCESCA","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5045238530","display_name":"Paola Mattarelli","orcid":"https://orcid.org/0000-0001-9112-4786","observed_orcids":["https://orcid.org/0000-0001-9112-4786"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"MATTARELLI, PAOLA","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5003369392","display_name":"Rosalba Lanciotti","orcid":"https://orcid.org/0000-0002-1592-4674","observed_orcids":["https://orcid.org/0000-0002-1592-4674"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"LANCIOTTI, ROSALBA","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":null,"display_name":"MODESTO, MONICA MARIANNA","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"MODESTO, MONICA MARIANNA","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":0,"citation_normalized_percentile":{"value":0.64604186,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":true,"primary_topic":{"id":"https://openalex.org/T10141","display_name":"Probiotics and Fermented Foods","score":0.9580000042915344,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10141","display_name":"Probiotics and Fermented Foods","score":0.9580000042915344,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.04089999943971634,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T11294","display_name":"Infant Nutrition and Health","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/exopolysaccharides","display_name":"exopolysaccharides","score":0.9599999785423279},{"id":"https://openalex.org/keywords/bifidobacterium-scardovii","display_name":"Bifidobacterium scardovii","score":0.9940000176429749},{"id":"https://openalex.org/keywords/rheology","display_name":"rheology","score":0.4399999976158142},{"id":"https://openalex.org/keywords/texture","display_name":"texture","score":0.48399999737739563},{"id":"https://openalex.org/keywords/volatile-compounds","display_name":"volatile compounds","score":0.7689999938011169},{"id":"https://openalex.org/keywords/probiotics","display_name":"probiotics","score":0.628000020980835},{"id":"https://openalex.org/keywords/prebiotics","display_name":"prebiotics","score":0.7979999780654907},{"id":"https://openalex.org/keywords/starter-cultures","display_name":"starter cultures","score":0.37400001287460327}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7947999835014343},{"id":"https://openalex.org/C100544194","wikidata":"https://www.wikidata.org/wiki/Q41760","display_name":"Fermentation","level":2,"score":0.5932999849319458},{"id":"https://openalex.org/C513059894","wikidata":"https://www.wikidata.org/wiki/Q540912","display_name":"Food industry","level":2,"score":0.5465999841690063},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.5440999865531921},{"id":"https://openalex.org/C2777176278","wikidata":"https://www.wikidata.org/wiki/Q557828","display_name":"Starter","level":2,"score":0.45570001006126404},{"id":"https://openalex.org/C2775980262","wikidata":"https://www.wikidata.org/wiki/Q218870","display_name":"Prebiotic","level":2,"score":0.4068000018596649},{"id":"https://openalex.org/C2780132029","wikidata":"https://www.wikidata.org/wiki/Q752276","display_name":"Functional food","level":2,"score":0.4034000039100647},{"id":"https://openalex.org/C52708203","wikidata":"https://www.wikidata.org/wiki/Q6950796","display_name":"Fermentation in food processing","level":4,"score":0.39579999446868896},{"id":"https://openalex.org/C2983492250","wikidata":"https://www.wikidata.org/wiki/Q637776","display_name":"Dairy industry","level":2,"score":0.3952000141143799},{"id":"https://openalex.org/C2775920511","wikidata":"https://www.wikidata.org/wiki/Q161249","display_name":"Lactic acid","level":3,"score":0.39469999074935913},{"id":"https://openalex.org/C2779853579","wikidata":"https://www.wikidata.org/wiki/Q3506176","display_name":"Fermented milk products","level":4,"score":0.3885999917984009},{"id":"https://openalex.org/C2780206646","wikidata":"https://www.wikidata.org/wiki/Q1061596","display_name":"Lactobacillus","level":3,"score":0.3862999975681305},{"id":"https://openalex.org/C2777945686","wikidata":"https://www.wikidata.org/wiki/Q4904767","display_name":"Bifidobacterium animalis","level":5,"score":0.3847000002861023},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.3783000111579895},{"id":"https://openalex.org/C2780437316","wikidata":"https://www.wikidata.org/wiki/Q578677","display_name":"Lactobacillaceae","level":4,"score":0.33489999175071716},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.3327000141143799},{"id":"https://openalex.org/C2776673659","wikidata":"https://www.wikidata.org/wiki/Q47512","display_name":"Acetic acid","level":2,"score":0.30720001459121704},{"id":"https://openalex.org/C2778022156","wikidata":"https://www.wikidata.org/wiki/Q576145","display_name":"Strain (injury)","level":2,"score":0.30309998989105225},{"id":"https://openalex.org/C3020171069","wikidata":"https://www.wikidata.org/wiki/Q909729","display_name":"Milk fat","level":3,"score":0.2797999978065491},{"id":"https://openalex.org/C2779824757","wikidata":"https://www.wikidata.org/wiki/Q505199","display_name":"Fat substitute","level":2,"score":0.27149999141693115},{"id":"https://openalex.org/C2987718291","wikidata":"https://www.wikidata.org/wiki/Q2095","display_name":"Food products","level":2,"score":0.26460000872612},{"id":"https://openalex.org/C147490202","wikidata":"https://www.wikidata.org/wiki/Q5465528","display_name":"Food spoilage","level":3,"score":0.26190000772476196},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.25529998540878296},{"id":"https://openalex.org/C115574571","wikidata":"https://www.wikidata.org/wiki/Q183119","display_name":"Bacteriocin","level":3,"score":0.25459998846054077},{"id":"https://openalex.org/C523546767","wikidata":"https://www.wikidata.org/wiki/Q10876","display_name":"Bacteria","level":2,"score":0.2538999915122986}],"mesh":[],"locations_count":1,"locations":[{"id":"pmh:oai:cris.unibo.it:11585/343520","doi":null,"is_oa":false,"landing_page_url":"http://hdl.handle.net/11585/343520","pdf_url":null,"source":{"id":"https://openalex.org/S4306402579","display_name":"Archivio istituzionale della ricerca (Alma Mater Studiorum Universit\u00e0 di Bologna)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210117483","host_organization_name":"Istituto di Ematologia di Bologna","host_organization_lineage":["https://openalex.org/I4210117483"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"","raw_type":"info:eu-repo/semantics/conferenceObject"}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","score":0.5666999816894531,"display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2921937885","https://openalex.org/W3171177056","https://openalex.org/W2622680557","https://openalex.org/W2033443931","https://openalex.org/W3131465519","https://openalex.org/W1990783683","https://openalex.org/W3185713597","https://openalex.org/W2923360904","https://openalex.org/W3166250792","https://openalex.org/W1480439711"],"abstract_inverted_index":{"Health":[0],"awareness":[1],"among":[2,228],"consumers":[3],"have":[4,54],"recently":[5,143],"generated":[6],"more":[7,69],"demands":[8],"for":[9,183,272],"low-fat":[10],"or":[11],"fat-free\\ndairy":[12],"products.":[13],"However,":[14,243],"since":[15],"milk":[16,209],"fat":[17,38],"contri\u0300butes":[18],"to":[19,31,75,132,147,186,211,266],"the":[20,26,44,84,169,173,212,229,254],"flavor,":[21],"body":[22],"and":[23,33,60,71,92,115,160,168,201,220,250],"texture":[24,91],"development\\nof":[25],"dairy":[27],"products,":[28],"removal":[29],"leads":[30],"textural":[32],"functional":[34],"defects":[35],"in":[36,83],"low":[37],"fermented":[39,207],"milk\\nproducts.":[40],"ln":[41],"this":[42],"perspective,":[43],"exopolysaccharides":[45],"(EPS)":[46],"produced":[47],"by":[48,196],"food":[49,85,275],"grade":[50],"lactic":[51],"acid\\nbacteria":[52],"(LAB)":[53],"gained":[55],"much":[56],"importance":[57],"as":[58,88,149,151],"biothickeners":[59],"texturizers.":[61],"EPS":[62,96,127],"producing":[63,128,152],"LAB":[64],"as\\n'biothickeners'":[65],"should":[66,269],"offer":[67],"natural,":[68],"acceptable":[70],"a":[72,121,140,233],"preferred":[73],"approach":[74],"many":[76],"additives.\\nEPS":[77],"i\u0300mpart":[78],"highly":[79],"desirable":[80],"rheological":[81],"changes":[82],"matrix":[86],"such":[87],"increased":[89,116],"viscosity,\\nimproved":[90],"reduced":[93,105],"syneresis.":[94],"Further,":[95],"may":[97],"i\u0300nduce":[98],"positive":[99],"physiological":[100],"responses\\ni\u0300ncludi\u0300ng":[101],"lower":[102],"cholesterol":[103],"levels,":[104],"formation":[106],"of":[107,111,118,126,165,172,236],"pathogenic":[108],"biofilms,":[109],"modulation":[110],"adhesion\\nto":[112],"epithelial":[113],"cells":[114],"levels":[117],"bifidobacterio":[119],"showing":[120],"prebiotic":[122],"potential.":[123],"Hence,":[124],"the\\nchoice":[125],"starter":[129],"cultures":[130],"seems":[131],"give":[133],"several":[134],"advantages":[135],"over":[136],"nonproducing\\nones.":[137],"Bifidobocterium":[138],"aesculapi,":[139],"novel":[141],"species":[142,176],"described,":[144],"resulted":[145],"able":[146],"ferment\\nlactose":[148],"well":[150],"an":[153],"exocellular":[154],"gelling":[155],"matrix,":[156],"which":[157],"was":[158],"identified":[159],"quantified":[161],"as\\nEPS.":[162],"Seven":[163],"strains":[164,171,206],"B.":[166,179,204,263],"aesculapii":[167,205],"type":[170],"two":[174],"related":[175],"8.":[177],"stellenboschense\\nand":[178],"scardovii":[180],"were":[181,253],"tested":[182,271],"their":[184],"abili\u0300ty":[185],"ferment":[187],"whoi\u0300e":[188],"milk.":[189],"Texture":[190],"parameters":[191],"(Textureanalyzer),\\nvolatile":[192],"aromatic":[193],"compounds":[194],"(detected":[195],"GC/MS-So|id":[197],"Phase":[198],"Micro":[199],"Exraction)":[200],"pH\\nwere":[202],"assayed.":[203],"whole":[208],"conferring":[210],"obtained":[213],"products":[214],"the\\nhighest":[215],"viscosity":[216],"index,":[217],"hardness,":[218],"consistency":[219],"cohesiveness":[221],"values.":[222],"The":[223,259],"volatile":[224],"profiles":[225],"showed\\nquali-quantitative":[226],"differences":[227],"samples":[230],"and,":[231],"from":[232],"sensoriaI":[234],"point":[235],"view,":[237],"they":[238],"represent\\na":[239],"specific":[240],"product":[241],"fingerprinting.":[242],"2,3":[244],"butanedione,":[245],"3-hyd":[246],"roxy-2-buta":[247],"none,":[248],"2-butanone,\\npropanone":[249],"acetic":[251],"acid":[252],"most":[255],"representative":[256],"detected":[257],"molecules.":[258],"data":[260],"obtained\\nsuggest":[261],"that":[262],"aesculapii,":[264],"belonging":[265],"probiotic":[267],"bacteria,":[268],"be":[270],"further":[273],"application\\nin":[274],"i\u0300ndustry.":[276]},"counts_by_year":[],"updated_date":"2026-10-12T09:40:04.860316","created_date":"2025-10-10T00:00:00"}