Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of this study was to establish a relationship between co...

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Detalles Bibliográficos
Autores principales: Surber, Georg, Mende, Susann, Jaros, Doris, Rohm, Harald
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560422/
https://www.ncbi.nlm.nih.gov/pubmed/31052192
http://dx.doi.org/10.3390/foods8050146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560422/
https://www.ncbi.nlm.nih.gov/pubmed/31052192
http://dx.doi.org/10.3390/foods8050146

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