Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25

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Dertli E., Colquhoun I. J., Côté G. L., Le Gall G., Narbad A.

Food Chemistry, vol.242, pp.45-52, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 242
  • Publication Date: 2018
  • Doi Number: 10.1016/j.foodchem.2017.09.017
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.45-52
  • Keywords: Lactobacillus brevis, Exopolysaccharides, alpha-D-Glucan, NMR analysis, LACTIC-ACID BACTERIA, GAS-LIQUID-CHROMATOGRAPHY, UNUSUAL DEXTRANS, MASS-SPECTROMETRY, GLUCANSUCRASE, METHYLATION, ENZYMES, EXOPOLYSACCHARIDES, MECHANISM, STRAINS
  • Yıldız Technical University Affiliated: Yes