The influence of fermentation time and the presence of salts in the rheology of the fermentation broth of a polysaccharide-producing bacteria free of soil

Journal of Food Engineering

Volumn 50, Issue 1, 2001, Pages 41-46

  Bueno, S M ^a   Garcia Cruz, C H ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CARBON; CONCENTRATION (PROCESS); FERMENTATION; RHEOLOGY; SOIL TESTING; VISCOSITY;

FERMENTATION BROTHS;

SALTS;

BACTERIA (MICROORGANISMS);

EID: 0035480208     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00193-X     Document Type: Article

References (12)

1. Technical aspects of the rheological properties of microbial cultures
2. Some rheological properties of gum solutions
3. Multistranded helix in xanthan polysaccharides
4. Fermentation broth rheology during dextran production by Leuconostoc mesenteroides B512 (F) as a possible tool for control
5. Effects of growth conditions on exopolysaccharide production by Cynospira capsulata
6. Xanthan gum
7. Exocellular microbial polysaccharides
8. Exocellular bacterial polyssaccharide from Xanthomonas campestris NRRL B-1459 Part 1. Constitution
9. Nutritional studies on xanthan production by Xanthomonas campestris NRRL-B-1459
10. Rheological properties of Ca salt of xanthan in aqueous media
11. Studies of dextran fermentation broth rheology