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Ana Agustina Bengoa, Carolina Dardis, Nina Gagliarini, Graciela L. Garrote and Analía G. Abraham Frontiers in Microbiology 11 (2020) https://doi.org/10.3389/fmicb.2020.583254
Exopolysaccharides from marine bacteria: production, recovery and applications
Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd
Khubaib Ali, Muhammad Huzaifa Mehmood, Muhammad Ahmad Iqbal, Tariq Masud, Mudassir Qazalbash, Shahzad Saleem, Sheraz Ahmed, Muhammad Rizwan Tariq, Waseem Safdar, Muhammad Adnan Nasir, Muhammad Tariq Saeed, Abid Muhammad and Muhammad Naveed Sheas Food Science & Nutrition 7(4) 1207 (2019) https://doi.org/10.1002/fsn3.905
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Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains
Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143
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Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains
Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y
Antiobesity Effect of Exopolysaccharides Isolated from Kefir Grains
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Lactobacillus plantarum CIDCA 8327: An α-glucan producing-strain isolated from kefir grains
Comparative proteomic analyses for elucidating metabolic changes during EPS production under different fermentation temperatures by Lactobacillus plantarum Q823
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Oral administration of kefiran exerts a bifidogenic effect on BALB/c mice intestinal microbiota
Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains
Development of a new method for determination of exopolysaccharide quantity in fermented milk products and its application in technology of kefir production
Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation
Alejandra Londero, María F. Hamet, Graciela L. De Antoni, Graciela L. Garrote and Analía G. Abraham Journal of Dairy Research 79(3) 262 (2012) https://doi.org/10.1017/S0022029912000179
Inhibitory Activity of Cheese Whey Fermented with Kefir Grains
Oral Administration of Kefiran Induces Changes in the Balance of Immune Cells in a Murine Model
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Physical characterization of exopolysaccharide produced by Lactobacillus plantarum KF5 isolated from Tibet Kefir
Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose
Biodiversity of Exopolysaccharides Produced by
Streptococcus thermophilus
Strains Is Reflected in Their Production and Their Molecular and Functional Characteristics
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