In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt
Zhiwen Ge, Xuan Bao, Zhiyu Li, Xiaohong Chen, Wei Li, Xin Rui, Junjun Wu, Qiuqin Zhang, Mingsheng Dong
Topics & Concepts
Lactobacillus helveticusIn situStarterChemistryFood scienceFermentationPolysaccharideProbioticCaseinStrain (injury)Fourier transform infrared spectroscopyChromatographyLactobacillusBacteriaChemical engineeringBiochemistryBiologyOrganic chemistryEngineeringAnatomyGeneticsProbiotics and Fermented FoodsProteins in Food SystemsPolysaccharides and Plant Cell Walls