Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its...

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Detalles Bibliográficos
Autores principales: Han, Xue, Yang, Zhe, Jing, Xueping, Yu, Peng, Zhang, Yingchun, Yi, Huaxi, Zhang, Lanwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4884582/
https://www.ncbi.nlm.nih.gov/pubmed/27294135
http://dx.doi.org/10.1155/2016/7945675

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4884582/
https://www.ncbi.nlm.nih.gov/pubmed/27294135
http://dx.doi.org/10.1155/2016/7945675

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