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Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

Chengcheng Li, Wei Li, Xiaohong Chen, Meiqin Feng, Xin Rui, Mei Jiang, Mingsheng Dong

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Key concepts: Lactobacillus plantarum, Food science, Fermentation, Chemistry, Starter, Lactic acid, Titratable acid, Flavor

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Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains — Research Paper | ScholarLens