Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143-Reference-Cited by-同舟云学术

Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143

Published:2018-05 Issue:5 Volume:101 Page:3799-3811
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Khanal Som N.,Lucey John A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference49 articles.

1. New method for exopolysaccharide determination in culture broth using stirred UF cells;Bergmaier;Appl. Microbiol. Biotechnol.,2001

2. Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins;Birch;Carbohydr. Polym.,2017

3. Exocellular polysaccharides produced by lactic acid bacteria;Cerning;FEMS Microbiol. Rev.,1990

4. Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria;Cerning;Lait,1995

5. Structure of the O-glycopeptides isolated from bovine milk component PP3;Coddeville;Glycoconj. J.,1998

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set‐type yogurt;International Journal of Food Science & Technology;2024-09-09

2. Research progress on the gel properties of fermented sausage;Food Materials Research;2024

3. Temperature stress improved exopolysaccharide yield from Tetragenococcus halophilus: Structural differences and underlying mechanisms revealed by transcriptomic analysis;Bioresource Technology;2023-12

4. Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage;Food Bioscience;2023-10

5. Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides;International Dairy Journal;2023-09