Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-019-01456-9.pdf
Reference65 articles.
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2. Ayyash M, Abu-Jdayil B, Hamed F, Shaker R (2018) Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese. LWT Food Sci Technol 87:423–431
3. Caggianiello G, Kleerebezem M, Spano G (2016) Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol 100(9):3877–3886
4. Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G (2006) Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci. J Dairy Sci 89(1):95–110
5. Das D, Baruah R, Goyal A (2014) A food additive with prebiotic properties of an α-d-glucan from Lactobacillus plantarum DM5. Int J Biol Macromol 69:20–26
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