Structural Characterization of the Exopolysaccharide Produced by Streptococcus thermophilus 05-34 and Its In Situ Application in Yogurt

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Qin, Q Q ^a   Xia, B S ^a   Xiong, Y ^a   Zhang, S X ^a   Luo, Y B ^a   Hao, Y L ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Exopolysaccharide; Streptococcus thermophilus; Structural characterization; Yogurt

Indexed keywords

BACTERIAL POLYSACCHARIDE; EXOPOLYSACCHARIDE, STREPTOCOCCUS; GALACTOSE; GLUCOSE; YOGHURT;

ARTICLE; CHEMISTRY; CHINA; DAIRY PRODUCT; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; STREPTOCOCCUS THERMOPHILUS;

CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURED MILK PRODUCTS; FERMENTATION; GALACTOSE; GLUCOSE; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; POLYSACCHARIDES, BACTERIAL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STREPTOCOCCUS THERMOPHILUS; YOGURT;

STREPTOCOCCUS THERMOPHILUS;

EID: 80955134092     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02397.x     Document Type: Article

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