Isolation and characterization of the exopolysaccharide produced by Streptococcus thermophilus SFi20-Reference-Cited by-同舟云学术

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Isolation and characterization of the exopolysaccharide produced by Streptococcus thermophilus SFi20

Published:2001-03 Issue:3 Volume:28 Page:219-226
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Navarini Luciano,Abatangelo Anna,Bertocchi Claudia,Conti Elena,Bosco Marco,Picotti Fabrizio

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Isolation and characterization of exocellular polysaccharide produced byLactobacillus bulgaricus

2. Exocellular polysaccharide production byStreptococcus thermophilus

3. Exocellular polysaccharides produced by lactic acid bacteria

4. Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria

5. Identification and characterization of the eps (Exopolysaccharide) gene cluster from Streptococcus thermophilus Sfi6

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1. Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems;Food Bioscience;2023-10

2. Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry;Critical Reviews in Food Science and Nutrition;2022-03-10

3. The Effects of Antibacterial Activity of Exopolysaccharide Isolated from Tibetan Mushroom Culture against Foodborne Pathogenic Bacteria: A Preliminary Study;Journal of Dairy Science and Biotechnology;2021-06

4. Structural characterisation of EPS of Streptococcus thermophilus S-3 and its application in milk fermentation;International Journal of Biological Macromolecules;2021-05

5. Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?;Comprehensive Reviews in Food Science and Food Safety;2020-10

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