Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110664
Abstract: Abstract This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of… read more here.
Keywords: ropy; cream cheese; curd homogenization;
'Ropy' phenotype, exopolysaccharides and metabolism: Study on food isolated potential probiotics LAB.
Sign Up to like & getrecommendations! Published in 2018 at "Microbiological research"
DOI: 10.1016/j.micres.2018.07.004
Abstract: Lactic acid bacteria are fully recognized for their industrial applications among which the production and release of exopolysaccharides. In the present investigation, we screened fifteen Lactobacilli in order to find ropy strains, quantify exopolysaccharides and… read more here.
Keywords: study food; metabolism study; ropy phenotype; phenotype exopolysaccharides ... See more keywords