期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：66-70
出版社：Galati University Press
摘要：Exopolysaccharides produced by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus lower syneresis, improve structure and viscosity of the product and are substituents for commercial stabilizers of yogurt. Exopolysaccharides are considered to be food bio-additives because have physiological health effects. In this work it was studied sensorial characteristics of some yogurts fermented with EPS-producing strains at various temperature conditions and with various supplements in culture medium
