Factors affecting decreasing viscosity of the culture medium during the stationary growth phase of exopolysaccharide-producing Lactobacillus fermentum MTCC 25067

Lactobacillus fermentum MTCC 25067 produces a hetero-exopolysaccharide (HePS) when cultured which forms supramolecular networks in the culture medium, increasing the viscosity. In the present study, the viscosity of the bacterial culture reached its maximum at 48 hr of cultivation and then decreased...

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Vydáno v:Biosci Microbiota Food Health
Hlavní autoři: MENGI, Bharat, IKEDA, Shinya, MURAYAMA, Daiki, BOCHIMOTO, Hiroki, MATSUMOTO, Shinpei, KITAZAWA, Haruki, URASHIMA, Tadasu, FUKUDA, Kenji
Médium: Artigo
Jazyk:Inglês
Vydáno: BMFH Press 2020
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7392921/
https://ncbi.nlm.nih.gov/pubmed/32775135
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.12938/bmfh.2019-051
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