Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …

An exopolysaccharide (EPS) was produced by Weissella cibaria YB-1 isolated from pickle
Chinese cabbage. The EPS was purified and characterized. The monosaccharide …

Lactic acid bacteria of the genus Weissella contribute to spontaneous fermentation in, eg,
sourdough or sauerkraut, but are not registered as starter cultures because of their pending …

In this study, we isolated four Weissella confusa strains from the healthy horse feces to test
their potential as equine probiotics. The identification and characteristics of these isolates …

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural
quality. Dextran production by microbial fermentation improves sourdough bread volume …

Food-derived Weissella spp. have gained attention during recent years as efficient dextran
producers. Weissella confusa Cab3 dextransucrase (WcCab3-DSR) was isolated applying …

Dextran produced from Weissella cibaria JAG8 was purified and characterized. The
molecular mass of dextran as determined by the gel filtration and copper bicinchoninate …

Fermentation by exopolysaccharide-producing lactic acid bacteria offers a clean-label
approach to enhancing plant-based cheese texture. This study developed a high-protein …

Dextransucrase produced by Weissella cibaria RBA12 isolated from pummelo was purified
by PEG-400 and PEG-1500 fractionation, followed by gel filtration. The enzyme purified by …

Dextransucrases play a crucial role in the production of dextran from economical sucrose;
therefore, there is a pressing demand to explore novel dextransucrases with better …