| http://www.w3.org/ns/prov#value | - 20120238643INACTIVATION OF OFF-TASTE INDUCING ENZYMES - The present inventions relates to a method for the production of gellan gum, under mixing conditions, the method comprising a) providing a fermentation broth or other liquid medium containing gellan gum, b) if necessary adjusting the temperature and the pH of the fermentation broth/liquid medium to allow or facilitate enzymatic treatment in s
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