Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its...

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Dettagli Bibliografici
Pubblicato in:Biomed Res Int
Autori principali: Han, Xue, Yang, Zhe, Jing, Xueping, Yu, Peng, Zhang, Yingchun, Yi, Huaxi, Zhang, Lanwei
Natura: Artigo
Lingua:Inglês
Pubblicazione: Hindawi Publishing Corporation 2016
Soggetti:
Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4884582/
https://ncbi.nlm.nih.gov/pubmed/27294135
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2016/7945675
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