کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9903929 | 1546139 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exopolysaccharides from cereal-associated lactobacilli
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Exopolysaccharides from cereal-associated lactobacilli Exopolysaccharides from cereal-associated lactobacilli](/preview/png/9903929.png)
چکیده انگلیسی
Cereal associated lactobacilli produce a large structural variety of exopolysaccharides (EPS) and oligosaccharides from sucrose through the activity of glycosyltransferases. Because these lactobacilli have a widespread use as starter cultures in cereal fermentations, these polymers are available for food applications through the production by lactobacilli in situ during food fermentation. EPS from lactobacilli meet the consumers' demand for a reduced use of food additives, and are an economically feasible alternative for the use of additives in the production of bread and other foods. In this paper the current knowledge on EPS formation by cereal-associated lactobacilli, and their application in food are summarized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 16, Issues 1â3, JanuaryâMarch 2005, Pages 79-84
Journal: Trends in Food Science & Technology - Volume 16, Issues 1â3, JanuaryâMarch 2005, Pages 79-84
نویسندگان
Markus Tieking, Michael G. Gänzle,