Influence of pH on the formation of glucan by Lactobacillus reuteri TMW 1.106 exerting a protective function against extreme pH values

Food Biotechnology

Volumn 22, Issue 4, 2008, Pages 398-418

  Kaditzky, Susanne B ^a   Behr, Jürgen ^a   Stocker, Andreas ^b   Kaden, Peter ^a   Gänzle, Michael G ^c   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b INSTITUTE OF EPIDEMIOLOGY   (Germany)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Dextran; Exopolysaccharides; Lactobacillus reuteri; pH value; Protective function

Indexed keywords

BIOCHEMICAL ENGINEERING; CELL DEATH; COLLOIDS; DEXTRAN; GLUCOSE; PH EFFECTS; POLYSACCHARIDES; PROBABILITY DENSITY FUNCTION; SUGAR (SUCROSE);

ENZYMATIC PRODUCTIONS; EXOPOLYSACCHARIDES; FERMENTED FOODS; GLUCOSYLTRANSFERASES; IN VITRO; IN-SITU; INFLUENCE OF PH; LACTOBACILLUS REUTERI; MOUTH FEELS; PH VALUE; PH VALUES; PRODUCTION MAXIMUMS; PROTECTIVE EFFECTS; PROTECTIVE FUNCTION; PROTECTIVE FUNCTIONS; TYPE II;

PH;

BACTERIA (MICROORGANISMS); LACTOBACILLUS REUTERI;

EID: 55749085850     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430802470235     Document Type: Article

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