Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd

Curd is the most widespread traditional fermented milk product used by a large population and is a good source of vitamin B, protein, and calcium. In this study, the isolation of exopolysaccharide (EPS)‐producing strains of Lactobacillus delbrueckii subsp. bulgaricus from curd samples was carried ou...

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Enregistré dans:
Détails bibliographiques
Publié dans:Food Sci Nutr
Auteurs principaux: Ali, Khubaib, Mehmood, Muhammad Huzaifa, Iqbal, Muhammad Ahmad, Masud, Tariq, Qazalbash, Mudassir, Saleem, Shahzad, Ahmed, Sheraz, Tariq, Muhammad Rizwan, Safdar, Waseem, Nasir, Muhammad Adnan, Saeed, Muhammad Tariq, Muhammad, Abid, Sheas, Muhammad Naveed
Format: Artigo
Langue:Inglês
Publié: John Wiley and Sons Inc. 2019
Sujets:
Original Research
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6475760/
https://ncbi.nlm.nih.gov/pubmed/31024693
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.905
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