Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

LWT

Volumn 57, Issue 2, 2014, Pages 477-485

  Li, Chengcheng ^a,b   Li, Wei ^a   Chen, Xiaohong ^a   Feng, Meiqin ^a,c   Rui, Xin ^a   Jiang, Mei ^a   Dong, Mingsheng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Wenshan University and Wenshan Miaoxiang Sanqi Industrial Co Ltd   (China)

^c JINLING INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Exopolysaccharide; Fermented soymilk; Lactic acid bacteria; Physicochemical characteristics; Rheological properties

Indexed keywords

BACILLI; FLAVOR COMPOUNDS; FOOD PROCESSING; LACTIC ACID; METABOLITES; POLYSACCHARIDES; RHEOLOGY; VOLATILE ORGANIC COMPOUNDS;

APPARENT VISCOSITY; CELL COUNT; EXOPOLYSACCHARIDES; FERMENTED SOYMILK; L. PLANTARUM; LACTIC ACID BACTERIA; PHYSICOCHEMICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SOY MILK; VIABLE CELLS;

VISCOSITY;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS;

EID: 84896543183     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.025     Document Type: Article

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