Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk
Mutamed Ayyash, Basim Abu‐Jdayil, Pariyaporn Itsaranuwat, Noora Almazrouei, Emmanuel Galiwango, Gennaro Esposito, Yamanappa Hunashal, Fathalla Hamed, Zein Najjar
Topics & Concepts
Food scienceFermentationLactococcusProbioticChemistryXyloseCamel milkArabinosePolysaccharideBacteriaLactococcus lactisBiologyBiochemistryLactic acidGeneticsAnimal Diversity and Health StudiesProbiotics and Fermented FoodsPolysaccharides Composition and Applications