Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain Lactobacillus kefiranofaciens ZW3
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12445
Abstract: A novel exopolysaccharide-producing strain Lactobacillus kefiranofaciens ZW3, isolated from Tibetan kefir grain, was used as an adjunct strain to compare the physicochemical, textural and structural properties of Mozzarella cheese also made with market-available starter cultures… read more here.
Keywords: mozzarella cheese; producing strain; strain lactobacillus; lactobacillus kefiranofaciens ... See more keywords
Construction and Analysis of Food-grade Lactobacillus kefiranofaciens β-galactosidase Overexpression System.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of microbiology and biotechnology"
DOI: 10.4014/jmb.2101.01028
Abstract: Lactobacillus kefiranofaciens contains two types of β-galactosidase, LacLM and LacZ, belonging to different glycoside hydrolase families. The difference in function between them has been unclear so far for practical application. In this study, LacLM and… read more here.
Keywords: lactobacillus kefiranofaciens; laclm lacz; recombinant laclm; food ... See more keywords