Culture conditions determine the balance between two different exopolysaccharides produced by Lactobacillus pentosus LPS26

Applied and Environmental Microbiology

Volumn 72, Issue 12, 2006, Pages 7495-7502

  Sánchez, Jorge Ignacio ^a   Martínez, Beatriz ^a   Guillén, Rafael ^b   Jiménez Díaz, Rufino ^b   Rodríguez, Ana ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CARBON; FERMENTATION; FRUCTOSE; GLUCOSE; MOLECULAR WEIGHT; PH EFFECTS; THERMAL EFFECTS; VISCOSITY;

CAPSULAR POLYMERS; CARBON SOURCES; DILUTION RATES; EXOPOLYSACCHARIDES (EPS);

POLYSACCHARIDES;

EXOPOLYSACCHARIDE; EXOPOLYSACCHARIDE A; EXOPOLYSACCHARIDE B; FRUCTOSE; GLUCOSE; MANNITOL; MANNOSE; RHAMNOSE;

BACTERIUM; FERMENTATION; GLUCOSE; POLYSACCHARIDE; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; CARBON SOURCE; CONTINUOUS CULTURE; CONTROLLED STUDY; CULTURE MEDIUM; DILUTION; FERMENTATION; GROWTH RATE; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; MILK; MOLECULAR WEIGHT; NONHUMAN; OLIVE; PH; TEMPERATURE; VISCOSITY;

ANIMALS; BACTERIOLOGICAL TECHNIQUES; BIOTECHNOLOGY; CARBON; CULTURE MEDIA; CULTURED MILK PRODUCTS; FERMENTATION; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK; OLEA; POLYSACCHARIDES, BACTERIAL; TEMPERATURE;

LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 33845518317     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.01078-06     Document Type: Article

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