The influence of fermentation condition on production and molecular mass of EPS produced by Streptococcus thermophilus 05-34 in milk-based medium

Food Chemistry

Volumn 197, Issue , 2016, Pages 367-372

  Li, Dan ^a   Li, Jiaxi ^a   Zhao, Feng ^a   Wang, Guohong ^a   Qin, Qianqian ^a   Hao, Yanling ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

epsC expression; Exopolysaccharide; Fermentation condition; Molecular mass; Streptococcus thermophilus

Indexed keywords

GLUCOSE; METABOLITES; MOLECULAR MASS; POLYMERASE CHAIN REACTION; POLYMERIZATION;

EPSC EXPRESSION; EXOPOLYSACCHARIDES; FERMENTATION CONDITIONS; MONOSACCHARIDE COMPOSITION; POLYMERIZATION DEGREE; REAL-TIME QUANTITATIVE PCR; RHEOLOGICAL PROPERTY; STREPTOCOCCUS THERMOPHILUS;

FERMENTATION;

EXOPOLYSACCHARIDE; FRUCTOSE; GALACTOSE; GLUCOSE; ISOPRENOID; LACTOSE; NITROGEN; PHOSPHOENOLPYRUVATE; PHOSPHOTRANSFERASE; SUCROSE; BACTERIAL POLYSACCHARIDE;

ARTICLE; BACTERIAL STRAIN; CARBON SOURCE; CONCENTRATION (PARAMETERS); FERMENTATION; ISOLATION AND PURIFICATION; MILK; MOLECULAR WEIGHT; NONHUMAN; PH; PHOSPHORYLATION; POLYMERIZATION; REAL TIME POLYMERASE CHAIN REACTION; SIZE EXCLUSION CHROMATOGRAPHY; STREPTOCOCCUS THERMOPHILUS; STRUCTURE ANALYSIS; TEMPERATURE; UPREGULATION; ANIMAL; BOVINE; CHEMISTRY; FLOW KINETICS; METABOLISM; MICROBIOLOGY;

ANIMALS; CATTLE; FERMENTATION; MILK; MOLECULAR WEIGHT; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; STREPTOCOCCUS THERMOPHILUS;

EID: 84946151129     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.129     Document Type: Article

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