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| Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk |
| Ker-Sin Ng, Yu-Chun Chang, Yen-Po Chen, Ya-Hsuan Lo, Sheng-Yao Wang, Ming-Ju Chen |
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Anim Biosci. 2022;35(2):281-289. Published online August 25, 2021 DOI: https://doi.org/10.5713/ab.21.0251 |
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Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk Animal Bioscience. 2022;35(2):281-289  5482723 Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter Biotechnology Advances. 1997;15(1):267 Plasmid-encoded functions of ropy lactic acid streptococcal strains from Scandinavian fermented milk Biochimie. 1988;70(3):437-442 Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk Journal of Dairy Science. 2011;94(2):623-635 Physico-chemical characterization of an exopolysaccharide produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated from dahi, an Indian traditional lactic fermented milk product Carbohydrate Polymers. 2008;72(2):300-307 4664919 Method of producing lactic-acid fermented soy milk Biotechnology Advances. 1987;5(2):413 Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal) Dairy Science & Technology. 2016;96(4):443-457 The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria International Dairy Journal. 2001;11(9):709-721 Separation of viable lactic acid bacteria from fermented milk Heliyon. 2018;4(4):e00597 Isolation and Characterization of Potential Bacteriocin Producing Lactic Acid Bacteria From Fermented Food Products . 2021; |
