Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt-Reference-Cited by-同舟云学术

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Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

Published:2015-01 Issue: Volume:40 Page:33-38
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

London Lis E.E.,Chaurin Valérie,Auty Mark A.E.,Fenelon Mark A.,Fitzgerald Gerald F.,Ross R.Paul,Stanton Catherine

Funder

SFI CSET

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

1. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;International Journal of Dairy Technology,2006

2. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

3. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogurt production;Bouzar;Journal of Dairy Science,1997

4. Key issues for global cardiovascular medicine;Califf;Lancet,2009

5. Exocellular polysaccharides produced by lactic acid bacteria;Cerning;FEMS Microbiology Reviews,1990

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1. Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review;Foods;2024-05-15

2. Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk;Food Bioscience;2023-12

3. Acid-Induced Gelation of Milk: Formation Mechanism, Gel Characterization, and Influence of Different Techniques;Dairy Processing - From Basics to Advances [Working Title];2022-10-18

4. A multi-functional survey of the properties of Lacticaseibacillus paracasei subsp. tolerans NOC-122, Levilactobacillus parabrevis NOC-111 and Latilactobacillus curvatus NOC-110;Microbiology;2022-09-21

5. In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate;International Journal of Biological Macromolecules;2022-09

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