Structures and properties of gellan polymers produced by Sphingomonas paucimobilis ATCC 31461 from lactose compared with those produced from glucose and from cheese whey

Applied and Environmental Microbiology

Volumn 65, Issue 6, 1999, Pages 2485-2491

  Fialho, Arsénio M ^a   Martins, Lígia O ^a   Donval, Marie Lucie ^a   Leitão, Jorge H ^a   Ridout, Michael J ^b   Jay, Andrew J ^b   Morris, Victor J ^b   Sá Correia, Isabel ^a  

^a INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL POLYSACCHARIDE; GELLAN; GLUCOSE; LACTOSE;

ARTICLE; CARBOHYDRATE ANALYSIS; CARBOHYDRATE SYNTHESIS; CHEESE; DAIRY INDUSTRY; ENZYME ASSAY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLLUTION; SPHINGOMONAS PAUCIMOBILIS; WHEY;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; SPHINGOMONAS PAUCIMOBILIS;

EID: 0032978642     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.65.6.2485-2491.1999     Document Type: Article

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