Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

The rising global population continues to threaten the world’s food security. The discovery of new technologies to produce food of nutritional and functional properties is urgently needed. One beneficial food to humans of known nutritional value is the prebiotic levan. To address the problem, the pr...

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Bibliographic Details
Main Authors: Nattapong Thakham, Supphasin Thaweesak, Nuttinee Teerakulkittipong, Natthiwut Traiosot, Autaipohn Kaikaew, Gary Antonio Lirio, Witawat Jangiam
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2020/7352484
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