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中文
Meat Research
2009
,
Vol. 23
Issue (10)
: 25-27
DOI
: 10.7506/rlyj1001-8123-200910006
Processing Technology
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The Ferment of Microbial Polysaccharides
ZHANG Jianmei
Testing center of Xiwang Food Co.,Ltd, Yantai, Shandong 264000, China
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Abstract
This article introduced two kinds of microbial polysaccharides that are Xanthan gum and Curdlan, describe their structure of molecule ,and summarize the choice of bacterium and the condition of cultivation.
Key words
：
microbial polysaccharides
Xanthan gum
Curdlan
:
TS201.1
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ZHANG Jianmei
Cite this article:
ZHANG Jianmei. The Ferment of Microbial Polysaccharides[J]. Meat Research, 2009, 23(10): 25-27.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200910006
OR
https://www.rlyj.net.cn/EN/Y2009/V23/I10/25
[1]
ZHANG Mo;CAO Su-wen;YANG Yu-ling;YOU Yuan.
Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi
[J]. Meat Research, 2014, 28(2): 1-4.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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