Exopolysaccharides produced by mixed culture of yeast Rhodotorula rubra GED10 and yogurt bacteria (Streptococcus thermophilus 13a + Lactobacillus bulgaricus 2-11)

Journal of Applied Microbiology

Volumn 97, Issue 3, 2004, Pages 512-519

  Simova, E D ^a   Frengova, G I ^a   Beshkova, D M ^a  

^a INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

Exopolysaccharides; Lactobacillus bulgaricus; Rhodotorula rubra; Streptococcus thermophilus; Whey; Yogurt starter culture

Indexed keywords

COST EFFECTIVENESS; DAIRY PRODUCTS; METABOLITES; POLYSACCHARIDES; SUBSTRATES; SUGARS;

EXOPOLYSACCHARIDES; HIGHER EFFICIENCY; LACTOBACILLUS BULGARICUS; MIXED CULTURES; NATURAL SUBSTRATES; RHODOTORULA RUBRA; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; WHEY; YOGURT STARTER CULTURE;

YEAST;

ARABINOSE; BIOPOLYMER; EXOPOLYSACCHARIDE; GALACTOSE; GLUCOSE; GLUCURONIC ACID; LACTOSE; MANNOSE; XYLOSE; YOGHURT;

YEAST;

AIRFLOW; ARTICLE; BACTERIUM CULTURE; BIOREACTOR; CHEESE; CONTROLLED STUDY; INNER CELL MASS; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; MIXED CELL CULTURE; NONHUMAN; PH; RHODOTORULA; STREPTOCOCCUS THERMOPHILUS; ULTRAFILTRATION; WHEY; YEAST;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; POSIBACTERIA; RHODOTORULA MUCILAGINOSA; RHODOTORULA RUBRA; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 4444384101     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02316.x     Document Type: Article

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