Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25

Food Chemistry

Volumn 242, Issue , 2018, Pages 45-52

  Dertli, Enes ^a   Colquhoun, Ian J ^b   Côté, Gregory L ^c   Le Gall, Gwénaëlle ^b   Narbad, Arjan ^d  

^a BAYBURT UNIVERSITY   (Turkey)

^b NORWICH RESEARCH PARK   (United Kingdom)

^c NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^d INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Exopolysaccharides; Lactobacillus brevis; NMR analysis; D Glucan

Indexed keywords

ALKYLATION; GLUCOSE; LACTIC ACID; METABOLITES;

D-GLUCAN; EXOPOLYSACCHARIDES; LACTOBACILLUS BREVIS; LACTOBACILLUS REUTERI; METHYLATION ANALYSIS; NMR ANALYSIS; POTENTIAL CONTAMINANTS; SUBSTITUTION PATTERNS;

POLYSACCHARIDES;

ALPHA DEXTRO GLUCAN; BACTERIAL POLYSACCHARIDE; DEXTRAN; EXOPOLYSACCHARIDE; GLUCAN; GLUCOSE; UNCLASSIFIED DRUG; ALTERNAN;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL STRUCTURE; LACTOBACILLUS BREVIS; LEUCONOSTOC MESENTEROIDES; METHYLATION; PROTON NUCLEAR MAGNETIC RESONANCE; CHEMISTRY; FOOD GRAIN; LACTOBACILLUS REUTERI; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

DEXTRANS; EDIBLE GRAIN; GLUCANS; LACTOBACILLUS BREVIS; LACTOBACILLUS REUTERI; MAGNETIC RESONANCE SPECTROSCOPY; POLYSACCHARIDES, BACTERIAL;

EID: 85029183923     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.017     Document Type: Article

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