Production of set yoghurts using thermophilic starters composed of two strains with different growth biocompatibilities and producing different exopolysaccharides-Reference-Cited by-同舟云学术

Production of set yoghurts using thermophilic starters composed of two strains with different growth biocompatibilities and producing different exopolysaccharides

Published:2018-04 Issue: Volume:79 Page:33-42
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bullard Julie,St-Gelais Daniel,Turgeon Sylvie L.

Funder

Fonds de Recherche du Québec – Nature et Technologies

Novalait Inc.

Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

1. Comparison of associative growth and proteolytic activity of yogurt starters in whole milk from camels and cows;Abu-Tarboush;Journal of Dairy Science,1996

2. Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC;Amatayakul;Australian Journal of Dairy Technology,2005

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding;Bradford;Analytical Biochemistry,1976

4. Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: A review;Broadbent;Journal of Dairy Science,2003

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

Cited by 9 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. Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism;International Journal of Biological Macromolecules;2024-03

2. Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution;International Dairy Journal;2024-01

3. Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk;Food Chemistry;2023-09

4. A Two Bacteriocinogenic Ligilactobacillus Strain Association Inhibits Growth, Adhesion, and Invasion of Salmonella in a Simulated Chicken Gut Environment;Probiotics and Antimicrobial Proteins;2023-08-30

5. A novel viscous hydrophilic colloidal polysaccharide produced by Lactiplantibacillus plantarum T1: Structural characterization, rheological behavior and biological activity;Process Biochemistry;2023-08