Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343

Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. In situ produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this st...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2017-04, Vol.65 (13), p.2805-2815
Hauptverfasser:	Xu, Yan, Coda, Rossana, Shi, Qiao, Tuomainen, Päivi, Katina, Kati, Tenkanen, Maija
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation Flour - analysis Flour - microbiology Glycine max - metabolism Glycine max - microbiology Leuconostoc mesenteroides - metabolism Polysaccharides - chemistry Polysaccharides - metabolism Vicia faba - metabolism Vicia faba - microbiology
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