相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity
Insaf Samira Benhouna et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Characterization of cottage cheese using Weissella cibaria D30: Physicochemical, antioxidant, and antilisterial properties
K. M. G. M. M. Kariyawasam et al.
JOURNAL OF DAIRY SCIENCE (2019)
Safety assessment of Weissella confusa - A direct-fed microbial candidate
Denisa Cupi et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2019)
Exopolysaccharides produced by Lactobacillus sp.: Biosynthesis and applications
Magdalena Oleksy et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44
A. T. Adesulu-Dahunsi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Literature-based safety assessment of an agriculture- and animal-associated microorganism: Weissella confusa
Joseph M. Sturino
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2018)
Characterization and bioactivities of the exopolysaccharide from a probiotic strain of Lactobacillus plantarum WLPL04
Zhengqi Liu et al.
JOURNAL OF DAIRY SCIENCE (2017)
Polysaccharide production by lactic acid bacteria: from genes to industrial applications
Ahmad A. Zeidan et al.
FEMS MICROBIOLOGY REVIEWS (2017)
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
Amandine Fessard et al.
FERMENTATION-BASEL (2017)
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Emanuele Zannini et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Pectin content and composition from different food waste streams
Judith Mueller-Maatsch et al.
FOOD CHEMISTRY (2016)
Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
Xue Han et al.
BIOMED RESEARCH INTERNATIONAL (2016)
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation
Elena Bancalari et al.
FRONTIERS IN MICROBIOLOGY (2016)
Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella
Saskia Katharina Malang et al.
FOOD MICROBIOLOGY (2015)
The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health
Hikmate Abriouel et al.
FRONTIERS IN MICROBIOLOGY (2015)
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
Maria I. Torino et al.
FRONTIERS IN MICROBIOLOGY (2015)
Stochastic exposure to sub-lethal high temperature enhances exopolysaccharides (EPS) excretion and improves Bifidobacterium bifidum cell survival to freeze-drying
Huu Thanh Nguyen et al.
BIOCHEMICAL ENGINEERING JOURNAL (2014)
Lactobacillus delbrueckii ssp lactis and ssp bulgaricus: a chronicle of evolution in action
Hela El Kafsi et al.
BMC GENOMICS (2014)
Exopolysaccharides from Sourdough Lactic Acid Bacteria
Sandra Galle et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese
Kieran M. Lynch et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains
Chengcheng Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Screening of Indigenous Oxalate Degrading Lactic Acid Bacteria from Human Faeces and South Indian Fermented Foods: Assessment of Probiotic Potential
Sivasamy Gomathi et al.
SCIENTIFIC WORLD JOURNAL (2014)
Cytotoxicity comparison of quercetin and its metabolites from in vitro fermentation of several gut bacteria
Zhichao Zhang et al.
FOOD & FUNCTION (2014)
Addition of purified exopolysaccharide isolates from S-thermophilus to milk and their impact on the rheology of acid gels
Susann Mende et al.
FOOD HYDROCOLLOIDS (2013)
Characterization of glucansucrase and dextran from Weissella sp TN610 with potential as safe food additives
Wacim Bejar et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
Probiotic properties of Weissella strains isolated from human faeces
Kang Wool Lee et al.
ANAEROBE (2012)
Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk
Susann Mende et al.
ENGINEERING IN LIFE SCIENCES (2012)
Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: Development of a new starter culture
H. Kimoto-Nira et al.
JOURNAL OF DAIRY SCIENCE (2012)
Polysaccharide-protein interactions in dairy matrices, control and design of structures
Milena Corredig et al.
FOOD HYDROCOLLOIDS (2011)
Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp cremoris
I. Ayala-Hernandez et al.
FOOD HYDROCOLLOIDS (2009)
Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures
D. H. Purohit et al.
JOURNAL OF DAIRY SCIENCE (2009)
Exopolysaccharides production in Lactobacillus bulgaricus and Lactobacillus casei exploiting microfiltration
C. Schiraldi et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2006)
Exopolysaccharide production by Lactobacillus delbruckii subsp bulgaricus and Streptococcus thermophilus strains under different growth conditions
B Aslim et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2005)
Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt
ZB Guzel-Seydim et al.
FOOD CONTROL (2005)
The relative effect of milk base, starter, and process on yogurt texture: A review
I Sodini et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Structure and physical properties of yogurt gels: Effect of inoculation rate and incubation temperature
WJ Lee et al.
JOURNAL OF DAIRY SCIENCE (2004)
Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides
AN Hassan et al.
JOURNAL OF DAIRY SCIENCE (2003)
Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
PS Rimada et al.
LAIT (2003)
An overview of the functionality of exopolysaccharides produced by lactic acid bacteria
P Ruas-Madiedo et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Structure and properties of the exopolysaccharide produced by Streptococcus macedonicus Sc136
SJF Vincent et al.
GLYCOBIOLOGY (2001)
Production of exopolysaccharide by Lactobacillus rhamnosus R and analysis of its enzymatic degradation during prolonged fermentation
PL Pham et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)
分享论文
