A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum
Lactobacillus plantarum strains have been widely used in food processing and preservation, and capability of their production of exopolysaccharides (EPSs) contributes significantly to the improvement of food quality and function. During the last decade, rapid development and accumulation of data in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618302780 |