On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for the food industry since they can be incorporated in foods via in situ production by selected starter cultures or applied as natural additives to improve the quality of various food products. In the present s...

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Detalles Bibliográficos
Autores principales: Angelov, Angel, Georgieva, Aneliya, Petkova, Mariana, Bartkiene, Elena, Rocha, João Miguel, Ognyanov, Manol, Gotcheva, Velitchka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527965/
https://www.ncbi.nlm.nih.gov/pubmed/37761055
http://dx.doi.org/10.3390/foods12183346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527965/
https://www.ncbi.nlm.nih.gov/pubmed/37761055
http://dx.doi.org/10.3390/foods12183346

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