Functional and technological properties of exopolysaccharide producing autochthonous Lactobacillus plantarum strain AAS3 from dry fish based fermented food

In conclusion, pronounced EPS production, exemplary functional and technological traits, and safety aspects signify suitability of L. plantarum strain AAS3 in food processing industries as quintessential adjunct/starter culture.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research