Structure of a viscous exopolysaccharide produced by Lactobacillus helveticus K16.

@article{Yang2000StructureOA,
  title={Structure of a viscous exopolysaccharide produced by Lactobacillus helveticus K16.},
  author={Z. Yang and Mikael Staaf and Eine Huttunen and G{\"o}ran Widmalm},
  journal={Carbohydrate research},
  year={2000},
  volume={329 2},
  pages={
          465-9
        }
}
[Exopolysaccharides of lactic acid bacteria: structure and biosynthesis].
TLDR
In this article, data concerning the different types of EPSs produced by LABs are presented and data concerning their structure and biosynthesis are presented.
Research advances on structure and function of exopolysaccharides produced by lactic acid bacteria.
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This paper reviewed the research advances on the EPS types, chemical composition, structure and function, in order to provide references for further research and development of functional foods related to the EPSs of lactic acid bacteria.
Proteins and Exopolysaccharides of Lactic Acid Bacteria
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This chapter will summarize current literature on the biological characteristics and functions of protein and exopolysaccharide produced by lactic acid bacteria, and discuss their potential applications.
Exopolysaccharides produced by Lactobacillus sp.: Biosynthesis and applications
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This review focuses on the latest reports concerning the biosynthesis and properties of Lactobacillus EPS.
Biodiversity of Exopolysaccharides Produced by Streptococcus thermophilus Strains Is Reflected in Their Production and Their Molecular and Functional Characteristics
TLDR
Twenty-six lactic acid bacterium strains isolated from European dairy products were identified as Streptococcus thermophilus and characterized by bacterial growth and exopolysaccharide (EPS)-producing capacity in milk and enriched milk medium, indicating possible novel EPS structures.
Glucansucrases from Lactic Acid Bacteria (Lab)
TLDR
LAB synthesize different kinds of glucans and fructans, homopolysaccharides and heteropoly Saccharide varying in molecular mass, glycosidic linkages, solubility, and degree of branching.
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