Talk:Mucilage

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The problems with this entry are (a) that it is similar to a dictionary definition, and (b) there are dictionary definitions "out there", but it's important to choose different wording. If somehow this could be fleshed out then it would become easier. David Martland 07:38, 16 Mar 2004 (UTC)

This article now reads like it's written by scientists for other scientists. How about some simple language for the layman?75.84.122.117 (talk) 04:58, 26 October 2009 (UTC)[reply]

Why do we need a citation for "mucilage tastes rather bland"? It does, and that fact is easily verifiable. 16 May 2011

chemical structure

Not stated that there are two types of it: pectose and callose and also nothing is stated about them individually in wikipedia. There is a great deficiency in the article and it needs instant help. — Preceding unsigned comment added by 41.68.50.100 (talk) 00:48, 15 September 2011 (UTC)[reply]

Plant Sources: Can cinnamon bark be added as a plant source? Ground cinammon in hot liquids does create mucilage. 199.107.45.222 (talk) 03:08, 25 February 2013 (UTC)Mary Marx[reply]

Clarify: Produced only by microorganisms or by other plants too

The first sentence says mucilage is produced by nearly all plants and some microorganisms. But the second sentence says it is an exopolysaccharide, implying that it is produced only by microorganisms. Which is it? If the mucilage in plants is produced by microorganisms within that plant, that fact should be explicitly stated. If not, the second sentence (or the article on exopolysaccharide) should be corrected. Frappyjohn (talk) 19:14, 26 March 2013 (UTC)[reply]

Filmjölk

As far as I know filmjölk is made by fermentation with bacteria. According to Swedish Wikipedia it is species from the Streptococcus, Lactococcus (a subsection of Streptococcus) and Leuconostoc bacteria groups that are used. A special variety called långfil with a very special consistency was traditionally made in the northern part of Sweden. According to Swedish wikipedia it contains Lactococcus lactis i addition to the bacteria found in normal filmjölk. Swedish wikipedia claims that its action is to form polysaccharides form the milk carbohydrates. I have have previously heard a claim that the consistency is due to bacteria that cling together into long chains.

Common butterwort (Pinguicula vulgaris) has a persistent reputation for being involved in the formation of långfil. This appears to go back at least to Carl Linnaeus who in his diary from a journey to the north of Sweden describes that butterwort leaves would be used to start the fermentation process. Other rumours have involved cows eating the leaves. Today the role of butterwort has been rejected, experiments have failed to reproduce the process and no relevant bacteria have been found on the leaves. However, Swedish wikipedia claims that botterwort leaves contain protelytic enzymes that can be used as vegetarian rennet. I have not previously heard the claim that sundew (Drosera) would be used for making långfil but Swedish wikipedia gives a reference from 1867. My guess is that this claim wouldn't be any more valid than that for butterwort.150.227.15.253 (talk) 15:30, 9 August 2019 (UTC)[reply]