Fermentative optimization and characterization of exopolysaccharides from Enterococcus faecium F58 isolated from traditional fresh goat cheese

ANTONIO VALERO DIAZ2026-01-292026-01-29202410.1007/s10068-023-01424-92-s2.0-85171675758https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36920Applied Microbiology and BiotechnologyBiotechnologyFood ScienceFermentative optimization and characterization of exopolysaccharides from Enterococcus faecium F58 isolated from traditional fresh goat cheeseresearch article