Cargando…
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...
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: | |
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 |
Ejemplares similares
-
Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs
por: Petkova, Mariana, et al.
Publicado: (2021) -
Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes
por: Petkova, Mariana, et al.
Publicado: (2022) -
Bioprospecting of indigenous resources for the exploration of exopolysaccharide producing lactic acid bacteria
por: Zafar, Syeda Bushra, et al.
Publicado: (2018) -
Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?
por: Dimopoulou, Maria, et al.
Publicado: (2021) -
Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
por: Chochkov, Rosen, et al.
Publicado: (2022)