Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk
ABSTRACT Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of EPS are highly sought-after, and therefore, robust...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology
2022-04-01
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| Series: | Microbiology Spectrum |
| Assuntos: | |
| Acceso en liña: | https://journals.asm.org/doi/10.1128/spectrum.02280-21 |
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