Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar

International Journal of Food Microbiology

Volumn 141, Issue 1-2, 2010, Pages 130-135

  Minervini, F ^a   De Angelis, M ^a   Surico, R F ^a   Di Cagno, R ^a   Ganzle M ^b   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Exopolysaccharides; Lactobacillus curvatus; Sourdough

Indexed keywords

ACETIC ACID; DIPOTASSIUM HYDROGEN PHOSPHATE; EXOPOLYSACCHARIDE; GLUCOSE; MAGNESIUM SULFATE; MANGANESE SULFATE; SUCROSE; CARBON; MINERAL; MOLASSES; STARCH HYDROLYSATE; AGAR; BACTERIAL POLYSACCHARIDE; INORGANIC SALT;

ARTICLE; BACTERIAL GROWTH; BACTERIUM ADHERENCE; BIFIDOBACTERIUM; BREAD; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FLOUR; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL PRODUCTION; LACTOBACILLUS CURVATUS; MILK; MOLECULAR WEIGHT; NONHUMAN; PH; PROCESS OPTIMIZATION; TEMPERATURE; WHEAT; AGAR MEDIUM; BIFIDOBACTERIACEAE; HYDROLYSIS; INCUBATION TIME; INTESTINE; LACTOBACILLUS; PLANKTON; QUALITATIVE ANALYSIS; ROOM TEMPERATURE; SYNTHESIS; WHEY; YEAST; BIOSYNTHESIS; CULTURE MEDIUM; CULTURE TECHNIQUE; FOOD CONTROL; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; STANDARD;

LACTOBACILLUS CURVATUS; TRITICUM AESTIVUM;

AGAR; BIFIDOBACTERIUM; BREAD; CULTURE MEDIA; CULTURE TECHNIQUES; FLOUR; FOOD MICROBIOLOGY; GENOTYPE; GLUCOSE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS; MOLASSES; PLANKTON; POLYSACCHARIDES, BACTERIAL; SALTS; SUCROSE; TEMPERATURE; TRITICUM; YEASTS;

EID: 77953536663     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.03.014     Document Type: Article

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