EFFECT ON PRODUCTION OF LAB EPS BY CORRELATION FACTORS

• 作 者: L.B.Liu;X.C.Meng;N.Liu;G.C.Huo;
• 机 构: Key Lab of Dairy Science,Ministry of Education,Food college,northeast agricultural university(NEAU),
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Exopolysaccharides (EPSs) produced by lactic acid bacteria are important for the texture of fermented foods and have received a great deal of interest recently.The aim of this study select LAB as the strains for the production of exopolysaccharides from 16 lactic acid bacteria and how to improve the yield of EPS by optimizing culture medium,incubation,extract technics.