Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

International journal of food microbiology - 30 Jun 2010

Minervini F, De Angelis M, Surico R F, Di Cagno R, Gänzle M, Gobbetti M

Abstract excerpt

The aim of this study was to optimize the production of exopolysaccharides (EPS) by sourdough Lactobacillus curvatus DPPMA10 for industrial application. The effects of pH, temperature, planktonic or attached cells and of some food matrices as substrates were studied. Wheat flour hydrolysate (WFH), reconstituted skimmed milk (RSM) and whey milk were supplemented with fresh yeast extract, mineral salts, and/or...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Agar
Share to Bifidobacterium

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Culture Techniques

Share to Lactobacillus

Share to Plankton

Source

Identifiers

PMID: 20398955
DOI: 10.1016/j.ijfoodmicro.2010.03.014

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 8 closest

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.PMID 20398955Read ↗

Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs.Semantic proximity Read ↗

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.Semantic proximity Read ↗

Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat SourdoughSemantic proximity Read ↗

Metabolically improved exopolysaccharide production by Streptococcus thermophilus and its influence on the rheological properties of fermented milk.Semantic proximity Read ↗

Technological challenges in the production of a probiotic pasta filata soft cheeseSemantic proximity Read ↗

In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High-Quality BreadSemantic proximity Read ↗

Comparative evaluation of agroindustrial byproducts for the production of alkaline protease by wild and mutant strains of Bacillus subtilis in submerged and solid state fermentation.Semantic proximity Read ↗

Co-culturing of Lactobacillus paracasei subsp. paracasei with a Lactobacillus delbrueckii subsp. delbrueckii mutant to make high cell density for increased lactate productivity from cassava bagasse hydrolysate.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.