Exploiting exopolysaccharides from lactic acid bacteria

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 82, Issue 1-4, 2002, Pages 367-374

  Jolly, Laure ^a   Vincent, Sébastien J F ^a   Duboc, Philippe ^a   Neeser, Jean Richard ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Exopolysaccharides; Food industry; Lactic acid bacteria; Milk fermentation; Texture; Yoghurt

Indexed keywords

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; LACTIC ACID; MONOSACCHARIDE;

BACTERIUM; FOOD SCIENCE; LACTIC ACID;

ARTICLE; BIOENGINEERING; CARBOHYDRATE SYNTHESIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DAIRY PRODUCT; FERMENTED PRODUCT; FOOD PROCESSING; LACTIC ACID BACTERIUM; MILK; MOLECULAR SIZE; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; STRUCTURE ACTIVITY RELATION; TASTE; ANIMAL; CHEMISTRY; DAIRYING; FERMENTATION; GENETIC ENGINEERING; GENETICS; HUMAN; LACTOBACILLUS; METHODOLOGY; PHYSIOLOGY; REVIEW;

BACTERIA (MICROORGANISMS);

ANIMALS; DAIRYING; FERMENTATION; GENETIC ENGINEERING; HUMANS; LACTOBACILLUS; MILK; POLYSACCHARIDES, BACTERIAL; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 0036691505     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1020668523541     Document Type: Article

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