Structural determinants of alternating (α1 → 4) and (α1 → 6) linkage specificity in reuteransucrase of Lactobacillus reuteri
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep35261.pdf
Reference56 articles.
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3. Bounaix, M. S. et al. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria. J. Agric. Food Chem. 57, 10889–10897 (2009).
4. Galle, S. & Arendt, E. K. Exopolysaccharides from sourdough lactic acid bacteria. Crit. Rev. Food Sci. Nutr. 54, 891–901 (2014).
5. Monsan, P. et al. Homopolysaccharides from lactic acid bacteria. Int. Dairy J. 11, 675–685 (2001).
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