A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
Exopolysaccharides (EPS) produced by some lactic acid bacteria cultures can efficiently replace commercial stabilizers for preventing or reducing syneresis, providing fermented milk products with suitable structure viscosity. The effect of EPS on food quality characteristics depends on the EPS properties themselves, as well as their interaction with various components of the food system. This paper was aimed at studying the influence of the environment composition on the EPS biosynthesis bydoaj:1388111e99724d1bbf1ad7cb72431806 fatcat:rous5vfqujeldahf5lauetejvq