Akutsu JI, Tojo Y, Okochi M, Yohda M, Segawa O, Obata K, Tajima H (2004) Development of an integrated automation system with a magnetic bead-mediated nucleic acid purification device for genetic analysis and gene manipulation. Biotechnol Bioeng 86:667–671

Article  CAS  PubMed  Google Scholar 

Altay F, Karbancıoglu Güler F, Daskaya Dikmen C, Heperkan D (2013) A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int J Food Microbiol 167(1):44–56

Article  CAS  PubMed  Google Scholar 

Azari Anpar M, Jahanbin K, Degraeve P, Yazdi FT, Adt I, Oulahal N, Le Cerf D (2023) Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor. Int J Biological Macromol 246:125599

Article  CAS  Google Scholar 

Baker G, Smith JJ, Cowan DA (2003) Review and re-analysis of domain-specific 16S primers. J Microbiol Methods 55:541–555

Article  CAS  PubMed  Google Scholar 

Barzegar H, Alizadeh Behbahani B, Falah F (2021) Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Sci Nutr 9(8):4094–4107

Article  CAS  PubMed  PubMed Central  Google Scholar 

Berensmeir S (2006) Magnetic particles for the separation and purification of nucleic acids. Appl Microbiol Biotechnol 73:495–504

Article  Google Scholar 

Bhawal S, Kumari A, Kapila S, Kapila R (2021) Physicochemical characteristics of novel cell-bound exopolysaccharide from probiotic Limosilactobacillus fermentum (MTCC 5898) and its relation to antioxidative activity. J Agric Food Chem 69(35):10338–10349

Article  CAS  PubMed  Google Scholar 

Caro I, Bécares G, Fuentes L, Garcia-Armesto MR, Rúa J, Castro JM et al (2015) Evaluation of three PCR primers based on the 16S rRNA gene for the identification of lactic acid bacteria from dairy origin. CyTA- J Food 13(2):181–187

Article  CAS  Google Scholar 

Chen CC, Chang CK, Duh PD, Wang PS, Wang SC (2013) Antibacterial properties of Lactobacillus plantarum isolated from fermented mustards against Streptococcus mutans. Afr J Microbiol Res 7:4787–4793

Article  Google Scholar 

de Souza EL, de Oliveira KÁR, de Oliveira MEG (2022) Influence of lactic acid bacteria metabolites on physical and chemical food properties. Curr Opin Food Sci 49:100981

Article  Google Scholar 

Dertli E, Mercan E, Arıcı M, Yılmaz MT, Sağdıç O (2016) Characterization of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT-Food Sci Technol 71:116–124

Article  CAS  Google Scholar 

Ekici H, Kadiroglu P, Ilgaz C (2022) Next-generation sequencing of shalgam flavor influencing microflora. J Food Process Preserv 46(6):e15982

Article  CAS  Google Scholar 

Elkin C, Kapur H, Smith T, Humphries D, Pollard M, Hammon N, Hawkins T (2002) Magnetic bead purification of labeled DNA fragments for high-throughput capillary electrophoresis sequencing. Biotechniques 32(6):1296–1302

Article  CAS  PubMed  Google Scholar 

Esen Y, Çetin B (2021) Bacterial and yeast microbial diversity of the ripened traditional Middle East surk cheese. Int Dairy J 117:105004

Article  CAS  Google Scholar 

Garcı́a-Martı́nez J, Acinas SG, Antón AI, Rodrı́guez-Valera F (1999) Use of the 16S–23S ribosomal genes spacer region in studies of prokaryotic diversity. J Microbiol Methods 36(1–2):55–64

Article  PubMed  Google Scholar 

Gumustop I, Ortakci F (2023) Comparative genomics of Loigolactobacillus coryniformis with an emphasis on L. coryniformis strain FOL-19 isolated from cheese. Comput Struct Biotechnol J 21:5111–5124

Article  CAS  PubMed  PubMed Central  Google Scholar 

Kanamarlapudi SLRK, Muddada S (2017) Characterization of exopolysaccharide produced by Streptococcus thermophilus CC30. BioMed Res Int 1:4201809

Google Scholar 

Karaman K, Sagdic O, Durak MZ (2018) Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread. LWT-Food Sci Technol 91:557–567

Article  CAS  Google Scholar 

Khalil MA, Sonbol FI, Al-Madboly LA, Aboshady TA, Alqurashi AS, Ali SS (2022) Exploring the therapeutic potentials of exopolysaccharides derived from lactic acid bacteria and bifidobacteria: antioxidant, antitumor, and periodontal regeneration. Front Microbiol 13:803688

Article  PubMed  PubMed Central  Google Scholar 

Korcz E, Varga L (2021) Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry. Trends Food Sci Technol 110:375–384

Article  CAS  Google Scholar 

Kumar S, Stecher G, Li M, Knyaz C, Tamura K (2018) MEGA X: Molecular evolutionary genetics analysis across computing platforms. Mol Biol Evol 35:1547–1549

Article  CAS  PubMed  PubMed Central  Google Scholar 

Liu J, Deng Y, Li L et al (2018) Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer. Sci Rep 8(1):11446

Article  PubMed  PubMed Central  Google Scholar 

Liu W, Pang H, Zhang H, Cai Y (2014) Biodiversity of lactic acid bacteria. In: Zhang H, Cai Y (eds) Lactic Acid Bacteria. Springer, Dordrecht

Mårtensson O, Irastorza A, Holst O, Rudling M, Norin E, Midtvedt T, Öste R (2002) Effects of fermented, ropy, non-dairy, oat-based products on serum lipids and the faecal excretion of cholesterol and short chain fatty acids in germfree and conventional rats. Nutr Res 22(12):1461–1473

Article  Google Scholar 

Mårtensson O, Biörklund M, Lambo AM, Dueñas-Chasco M, Irastorza A, Holst O et al (2005) Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans. Nutr Res 25(5):429–442

Article  Google Scholar 

Martín R, Olivares M, Marín ML, Xaus J, Fernández L, Rodríguez JM (2005) Characterization of a reuterin-producing Lactobacillus coryniformis strain isolated from a goat’s milk cheese. Int J Food Microbiol 104(3):267–277

Article  PubMed  Google Scholar 

Mazguene S (2023) Lactic acid bacteria metabolism: mini-review. Curr Nutr Food Sci 19(2):94–104

Article  Google Scholar 

Miao L, Zhang Q, Wang S, Li B, Wang Z, Zhang S et al (2018) Characterization of EPS compositions and microbial community in an Anammox SBBR system treating landfill leachate. Bioresour Technol 249:108–116

Article  CAS  PubMed  Google Scholar 

Mijatovic-Rustempasic S, Frace MA (2012) Bowen MD (2012) Cost-effective paramagnetic bead technique for purification of cycle sequencing products. Sequencing 1:767959

Google Scholar 

Mohammed S, Çon AH (2021) Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese. LWT-Food Sci Technol 152:112319

Article  CAS  Google Scholar 

Nguyen PT, Nguyen TT, Bui DC, Hong PT, Hoang QK, Nguyen HT (2020) Exopolysaccharide production by lactic acid bacteria: the manipulation of environmental stresses for industrial applications. AIMS Microbiol 6(4):451

Article  CAS  PubMed  PubMed Central  Google Scholar 

Pichl L, Heitmann A, Herzog P, Oster J, Smets H, Schottstedt V (2005) Magnetic bead technology in viral RNA and DNA extraction from plasma minipools. Transfusion 45:1106–1110

Article  CAS  PubMed  Google Scholar 

Prete R, Alam MK, Perpetuini G, Perla C, Pittia P, Corsetti A (2021) Lactic acid bacteria exopolysaccharides producers: a sustainable tool for functional foods. Foods 10(7):1653

Article  CAS  PubMed  PubMed Central  Google Scholar 

Razack SA, Velayutham V, Thangavelu V (2013) Medium optimization for the production of exopolysaccharide by Bacillus subtilis using synthetic sources and agro wastes. Turk J Biol 37(3):280–288

Google Scholar 

Rodriguez-Blanque R, Sánchez-García JC, Cobos-Vargas Á, Aguilar Quesada A, Maldonado-Lobón JA, Olivares M, Blanco-Rojo R (2022) Evaluation of the effect of Loigolactobacillus coryniformis K8 CECT 5711 consumption in health care workers exposed to COVID-19. Front Nutr 9:962566

Article  PubMed  PubMed Central