Microbial production of dextran using pineapple waste extract: a two-step statistical optimization of submerged fermentation conditions and structural characterization-Reference-Cited by-同舟云学术

Microbial production of dextran using pineapple waste extract: a two-step statistical optimization of submerged fermentation conditions and structural characterization

Published:2024-03-04 Issue:2 Volume:29 Page:387-403
ISSN:1226-8372
Container-title:Biotechnology and Bioprocess Engineering
language:en
Short-container-title:Biotechnol Bioproc E

Author:

Tripathy Ashutosh,Patel Mukesh Kumar,Chakraborty Snehasis

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12257-024-00002-y.pdf

Reference76 articles.

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2. Amaretti A, Bottari B, Morreale F et al (2020) Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation. Int J Food Sci Nutr 71:563–571. https://doi.org/10.1080/09637486.2019.1711026

3. Galli V, Venturi M, Cardone G et al (2021) In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread. Int J Food Sci Technol 56:5277–5285. https://doi.org/10.1111/ijfs.15097

4. Perri G, Coda R, Rizzello CG et al (2021) Sourdough fermentation of whole and sprouted lentil flours: in situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread. Food Chem 355:129638. https://doi.org/10.1016/j.foodchem.2021.129638

5. Perri G, Rizzello CG, Ampollini M et al (2021) Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties. Foods 10:1489. https://doi.org/10.3390/foods10071489

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