Effect of cations, pH and sulfate content on the viscosity and emulsifying activity of the Halomonas eurihalina exopolysaccharide

Journal of Industrial Microbiology and Biotechnology

Volumn 20, Issue 3-4, 1998, Pages 205-209

  Calvo, C ^a,b   Martinez Checa, F ^a   Mota, A ^a   Bejar, V ^a   Quesada, E ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

Emulsifier; Exopolysaccharide; Rheology

Indexed keywords

BACTERIAL POLYSACCHARIDE; CALCIUM CHLORIDE; CATION; CORN OIL; MAGNESIUM CHLORIDE; MYRISTYL ALCOHOL; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SULFATE; XYLENE;

ARTICLE; EMULSION; HALOMONAS EURIHALINA; HALOPHILIC BACTERIUM; NONHUMAN; PH; VISCOSITY;

BACTERIA (MICROORGANISMS); HALOMONAS EURIHALINA; ZEA MAYS;

EID: 0031836270     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.jim.2900513     Document Type: Article

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