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• W2095945306 abstract "As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.Key words: Streptococcus thermophilus, Lactobacillus bulgaricus, starter cultures, yogurt, exopolysaccharides." @default.
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• W2095945306 date "2000-12-01" @default.
• W2095945306 modified "2023-10-06" @default.
• W2095945306 title "Production and monomer composition of exopolysaccharides by yogurt starter cultures" @default.
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• W2095945306 doi "https://doi.org/10.1139/w00-103" @default.
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