Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk

被引：45
作者：
Mende, Susann [1 ]
Mentner, Claudia [1 ]
Thomas, Susann [1 ]
Rohm, Harald [1 ]
Jaros, Doris [1 ]
机构：
[1] Tech Univ Dresden, Inst Food Technol & Bioproc Engn, D-01069 Dresden, Germany
来源：
ENGINEERING IN LIFE SCIENCES | 2012年 / 12卷 / 04期
关键词：
Exopolysaccharides; Physical properties; Streptococcus thermophilus; Viscosity; Yogurt; LACTIC-ACID BACTERIA; DELBRUECKII SSP BULGARICUS; DRY-MATTER CONTENT; RHEOLOGICAL PROPERTIES; STARTER CULTURES; SUBSP BULGARICUS; YOGURT; TEXTURE; GROWTH; BIOSYNTHESIS;
D O I：
10.1002/elsc.201100114
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Physical and rheological properties of commercial low-fat yogurt and of skim milk acidified with single strains of Streptococcus thermophilus were evaluated. Concentration of exopolysaccharides (EPS) varied from 40 to 168 mg glucose equivalents per liter, and EPS showed different degrees of ropiness. Further characterization of nonropy and ropy EPS from three S. thermophilus strains revealed intrinsic viscosity of 0.130.66 mL/mg, respectively, which had a significant impact on apparent viscosity and the ability of regaining structure after shearing. Compared with regular milk acidification, batch fermentation with supplemented skim milk at constant pH resulted in a strain-dependent increase of EPS yield by a factor of 47.
引用
收藏
页码：466 / 474
页数：9
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