Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages

Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages

Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including some species of the genus <i>Acetobacter</i>, <i>Bacillus</i>, <i>Fructobacillus</i>, <i>Leuconostoc</i>, <i>Lactobacillus</i>, <i>Lactiplantibacillus...

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Bibliographic Details
Main Authors: Martha L. Cázares-Vásquez, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar-González, Aidé Sáenz-Galindo, José Fernando Solanilla-Duque, Juan Carlos Contreras-Esquivel, Adriana C. Flores-Gallegos
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Fermentation
Subjects:
exopolysaccharide
fermented beverage
lactic acid bacteria
rheological properties
Online Access:https://www.mdpi.com/2311-5637/7/4/249

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https://www.mdpi.com/2311-5637/7/4/249

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