title: Analysis of exopolysaccharide production by Lactobacillus casei CG11, isolated from cheese.
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.
authors: Institute of Molecular Genetics and Genetic Engineering, Belgrade, Yugoslavia.
authors: M
authors: M
authors: Kojic
authors: M
authors: M
authors: Vujcic
authors: A
authors: A
authors: Banina
authors: P
authors: P
authors: Cocconcelli
authors: J
authors: J
authors: Cerning
authors: L
authors: L
authors: Topisirovic
mesh_terms: D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology; D007780:Lacticaseibacillus casei / Q000302:isolation & purification / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis*
chemical_list: D011135:Polysaccharides, Bacterial