Exopolysaccharide production in fermented milk using Lactobacillus casei strains AP and AG

This study evaluated the ability of two strains of bacterial starter cultures, Lactobacillus casei AP (AP) and Lactobacillus casei AG (AG), to produce exopolysaccharides (EPSs). First, the physicochemical properties of the fermented milk produced by AP and AG were assessed, including physical qualit...

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Detalles Bibliográficos
Autores principales: Maajid, Hafidh Shofwan, Nurliyani, Nurliyani, Widodo, Widodo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AIMS Press 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329877/
https://www.ncbi.nlm.nih.gov/pubmed/35974991
http://dx.doi.org/10.3934/microbiol.2022012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329877/
https://www.ncbi.nlm.nih.gov/pubmed/35974991
http://dx.doi.org/10.3934/microbiol.2022012

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