Influence of fermentation temperature on in situ heteropolysaccharide formation ( Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages-Reference-Cited by-同舟云学术

Influence of fermentation temperature on in situ heteropolysaccharide formation ( Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

Published:2021-01-23 Issue:3 Volume:9 Page:1312-1322
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Velasco Lina¹,Loeffler Myriam¹^ORCID,Torres Isabel¹,Weiss Jochen¹

Affiliation:

1. Department of Food Material Science Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany

Funder

Allianz Industrie Forschung

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2054

Reference30 articles.

1. RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life

2. Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

3. Exopolysaccharide-producing lactic acid bacteria isolated from traditional Algerian dairy products and their application for skim-milk fermentations

4. Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains

5. Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration

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