Glucansucrases of lactobacilli: characterization of genes, enzymes, and products synthesized

Lactic acid bacteria (LAB) are widely used in the feed and food (fermentation) industry (e.g. beer, cheese, yoghurt, olives, pickles, sauerkraut and silage). LAB form various metabolites during fermentation of carbohydrates, which contribute positively to the taste, smell and preservation of the final product. ...

Zie: Chapter 8

	Title and contents
	Chapter 1
	Chapter 2
	Chapter 3
	Chapter 4
	Chapter 5
	Chapter 6
	Chapter 7
	Chapter 8
	Samenvatting
	References
	List of publications
	Complete thesis

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