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- Title
微生物多糖在酸奶中的应用研究进展.
- Authors
孙庆申; 许艳玲; 马华美; 李梦洋
- Abstract
Microbial polysaccharides are complex biomacromolecules mainly derived from bacteria, yeast, etc during metabolism. They have been widely used in recent years because of their unique structures and functionalities. Studies have revealed that fortified yogurt could be developed after supplemented with microbial polysaccharides from different sources. This review introduced the source, structure and functional characteristics of microbial polysaccharides used in yogurt, and their effects on yogurt quality. The application of microbial polysaccharides in yogurt were also prospected.
- Subjects
MICROBIAL polysaccharides; BIOMACROMOLECULES; YOGURT; YEAST; METABOLISM; PROSPECTING
- Publication
Food Research & Development, 2021, Vol 42, Issue 17, p211
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2021.17.033