Analysis of exopolysaccharide production by Lactobacillus casei CG11, isolated from cheese

dc.creator	Kojić, Milan
dc.creator	Vujcić, M.
dc.creator	Banina, Ana
dc.creator	Cocconcelli, P.
dc.creator	Cerning, J.
dc.creator	Topisirović, Ljubiša
dc.date.accessioned	2023-09-22T06:36:39Z
dc.date.available	2023-09-22T06:36:39Z
dc.date.issued	1992
dc.identifier.issn	0099-2240
dc.identifier.uri	https://imagine.imgge.bg.ac.rs/handle/123456789/81
dc.identifier.uri	http://intor.torlakinstitut.com/handle/123456789/690
dc.description.abstract	Exopolysaccharide-producing Lactobacillus casei CG11 was isolated from soft, white, homemade cheese. In basal minimal medium, it produces a neutral heteropolysaccharide consisting predominantly of glucose (about 75%) and rhamnose (about 15%). Plasmid curing experiments revealed that exopolysaccharide production by strain CG11 is linked to a plasmid approximately 30 kb in size.	en
dc.rights	openAccess
dc.source	Applied and Environmental Microbiology
dc.title	Analysis of exopolysaccharide production by Lactobacillus casei CG11, isolated from cheese	en
dc.type	article
dc.rights.license	ARR
dc.citation.epage	4088
dc.citation.issue	12
dc.citation.other	58(12): 4086-4088
dc.citation.rank	aM21
dc.citation.spage	4086
dc.citation.volume	58
dc.identifier.doi	10.1128/aem.58.12.4086-4088.1992
dc.identifier.fulltext	http://intor.torlakinstitut.com/bitstream/id/1536/Analysis_of_exopolysaccharide_pub_1992.pdf
dc.identifier.pmid	1476450
dc.identifier.scopus	2-s2.0-0026492126
dc.type.version	publishedVersion