Structural characterisation of EPS of Streptococcus thermophilus S-3 and its application in milk fermentation-Reference-Cited by-同舟云学术

Structural characterisation of EPS of Streptococcus thermophilus S-3 and its application in milk fermentation

Published:2021-05 Issue: Volume:178 Page:263-269
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Zhiyuan,Guo Qingbin,Zhang Hui,Xiong Zhiqiang,Zhang Xiumin,Ai Lianzhong

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

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3. The role of exopolysaccharide produced by Lactococcus lactis subsp cremoris in structure formation and recovery of acid milk gels;Kristo;Int. Dairy J.,2011

4. Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures;Folkenberg;J. Dairy Res.,2006

5. Structural characterization of the exopolysaccharide produced by Streptococcus thermophilus 05-34 and its in situ application in yogurt;Qin;J. Food Sci.,2011

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