Urs von Stockar, Sergio Valentinotti, Martin Rhiel, Henri Kornmann
Bacterial exopolysaccharides (EPS) have unique rheol. properties due to their high purity and regular structure. Thus, the food industry frequently uses EPS as thickening, gelling or stabilizing agents. The strain Gluconacetobacter xylinus I 2281 is capabl ...
2003