Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 466-474

  Mende, Susann ^a   Mentner, Claudia ^a   Thomas, Susann ^a   Rohm, Harald ^a   Jaros, Doris ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Exopolysaccharides; Physical properties; Streptococcus thermophilus; Viscosity; Yogurt

Indexed keywords

APPARENT VISCOSITY; BATCH FERMENTATION; EXOPOLYSACCHARIDES; INTRINSIC VISCOSITY; MILK ACIDIFICATIONS; RHEOLOGICAL PROPERTY; SIGNIFICANT IMPACTS; SKIM MILKS; STRAIN-DEPENDENT; STREPTOCOCCUS THERMOPHILUS; THERMOPHILUS; YOGURT;

DAIRY PRODUCTS; GLUCOSE; METABOLITES; PHYSICAL PROPERTIES; POLYSACCHARIDES; VISCOSITY;

STRAIN;

EXOPOLYSACCHARIDE; YOGHURT;

ACIDIFICATION; BACTERIOLOGY; BACTERIUM; BIOTECHNOLOGY; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; GLUCOSE; MILK; PH; PHYSICAL PROPERTY; POLYSACCHARIDE;

ACIDIFICATION; ARTICLE; BACTERIAL STRAIN; BATCH FERMENTATION; CONTROLLED STUDY; ENZYME ISOLATION; ENZYME SYNTHESIS; FERMENTED PRODUCT; MILK; NONHUMAN; PH; STREPTOCOCCUS THERMOPHILUS; VISCOSITY;

STREPTOCOCCUS THERMOPHILUS;

EID: 84865557158     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100114     Document Type: Article

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