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Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria

Marie-Sophie Bounaix1, Valérie Gabriel, Sandrine Morel

  • 1Laboratoire de Biologie appliquée à l'Agroalimentaire et à l'Environnement, Institut Universitaire de Technologie-Université Paul Sabatier, 24 rue d'Embaquès, F-32000 Auch, France.

Journal of Agricultural and Food Chemistry
|October 24, 2009
PubMed

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