Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks

LWT

Volumn 63, Issue 1, 2015, Pages 129-135

  Hamet, Maria F ^a   Piermaria, Judith A ^a   Abraham, Analía G ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Exopolysaccharide; Fermented milk; Kefir; Lactobacillus; Rheological properties

Indexed keywords

BACILLI; DAIRIES; FERMENTATION; GELS; MOLECULAR WEIGHT; POLYSACCHARIDES; RHEOLOGY; TEXTURES; VISCOSITY;

EXOPOLYSACCHARIDES; FERMENTED DAIRY PRODUCTS; HIGH MOLECULAR WEIGHT; KEFIR; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY;

FERMENTED MILK;

LACTOBACILLUS; LACTOBACILLUS KEFIRANOFACIENS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 84928702865     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.097     Document Type: Article

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