Fermentation characteristics of exopolysaccharide-producing lactic acid bacteria from Sourdough and assessment of the isolates for industrial potential

Journal of Microbiology and Biotechnology

Volumn 18, Issue 7, 2008, Pages 1266-1273

  Jung, Seung Won ^a   Kim, Wang June ^a   Lee, Kwang Geun ^a   Kim, Cheol Woo ^b   Noh, Wan Seob ^a  

^a Dongguk University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Exopolysaccharides; Gastrointestinal stress tolerance; Lactobacillus amylovorus; Probiotic; Starter culture

Indexed keywords

BILE ACID; CARBON; EXOPOLYSACCHARIDE; GLUCOSE; PROBIOTIC AGENT;

ACIDITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIUM ISOLATION; BIOTECHNOLOGICAL PRODUCTION; CARBON SOURCE; CELL COUNT; CELL GROWTH; CELL VIABILITY; CONTROLLED STUDY; DRUG SCREENING; ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS FLAVESCENS; FERMENTATION; GASTROINTESTINAL STRESS TOLERANCE; LACTIC ACID BACTERIUM; LACTOBACILLUS AMYLOVORUS; NONHUMAN; PH; STARTER CULTURE; STOMACH ACID; STREPTOCOCCUS THERMOPHILUS; STRESS; SURVIVAL RATE; TITRIMETRY;

BILE ACIDS AND SALTS; CARBON; ENTEROCOCCUS; FERMENTATION; FOOD MICROBIOLOGY; GLUCOSE; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MICROBIAL VIABILITY; POLYSACCHARIDES, BACTERIAL;

BACTERIA (MICROORGANISMS); LACTOBACILLUS AMYLOVORUS;

EID: 50249167576     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: None     Document Type: Article

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