Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)

Surber, Georg; Schaper, C.; Wefers, Daniel; Rohm, Harald; Jaros, Doris

doi:10.1016/j.idairyj.2020.104854

Cited by 17 publications

(13 citation statements)

References 46 publications

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“…It belongs to a restricted group of microorganisms, denominated starter bacteria, whose main function is the production of lactic acid from lactose metabolization [ 89 ]. Furthermore, it contributes to the development of the organoleptic characteristics of cheese during ripening, with the production of flavor compounds (e.g., free amino acids and medium- and small-peptides) from the metabolization of milk proteins and to texture through the secretion of exopolysaccharides [ 90 , 91 ].…”

Section: Resultsmentioning

confidence: 99%

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

et al. 2021

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Serra da Estrela PDO cheese is the oldest traditional cheese manufactured in Portugal. In this work, its microbiome as well as the main raw materials used in cheese production, raw ewes’ milk and thistle flowers (Cynara cardunculus L.), were characterized using next generation sequencing. Samples were accordingly retrieved from a local producer over two consecutive production campaigns and at different time periods within each campaign. The bacterial and fungi communities associated with each matrix were accessed through sequencing of V3−V4 and Internal Transcribed Spacer 2 regions of rRNA gene amplicons, respectively. A high microbial diversity was found associated to each matrix, differing significantly (p < 0.05) from each other. Over 500 taxa were identified in each analyzed matrix, ranging from dominant (relative abundance > 1%), sub-dominant (0.01−1%) and rare taxa (<0.01%). Specifically, in cheese, 30 taxa were present in all analyzed samples (core taxa), including species of Leuconostoc spp. and Lactococcus spp. for bacteria and Candida spp., Debaryomyces spp. and Yarrowia spp. for fungi, that were cumulatively the most prevalent genera in Serra da Estrela PDO cheese (average relative abundance ≥10%). Ultimately, this characterization study may contribute to a better understanding of the microbial dynamics of this traditional PDO product, namely the influence of raw materials on cheese microbiome, and could assist producers interested in preserving the identity, quality and safety of Serra da Estrela PDO cheese.

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Section: Resultsmentioning

confidence: 99%

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

et al. 2021

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“…The type of EPS was also shown to affect the rheological properties of the cheese. It was shown that the lower branching ropy EPS reduced protein particle size and decreased creaminess in a model of a low-fat fresh cheese, while the capsular EPS mainly contributed to the reduction of syneresis [ 134 ]. The use of EPS-producing LAB in full-fat cheeses has also been studied by several authors.…”

Section: Application Of Eps-producing Lab In Food Productsmentioning

confidence: 99%

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Jurášková

Ribeiro

Silva

2022

Foods

137

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The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

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“…LAB that produce exopolysaccharides (EPS) can also be used in combination with acidifying strains (Hahn et al, 2014;Sebastiani et al, 1998;Surber et al, 2021). Viscosity, syneresis, firmness, and sensory properties of fat-free fermented concentrated MPb microgel dispersions are modulated by several factors related to EPS, including location (capsular or free), structure (molecular mass, side chains, stiffness, charge), concentration, and interaction with other compounds in the matrix (Mende et al, 2016).…”

Section: Exopolysaccharide Producing Culturesmentioning

confidence: 99%

“…Here, EPS was proposed to act as an active filler, interacting with the surface of the fat-free fermented MPb microgel particles and increasing steric hindrance between microgel particles. Surber et al (2021) concluded that the higher dynamic radius of ropy, cell-bound EPS strains is responsible for increases in firmness and serum binding, smaller particle sizes and a creamier texture compared to fat-free acidified fermented concentrated MPb microgel dispersions with nonropy, cell-bound EPS.…”

Section: Exopolysaccharide Producing Culturesmentioning

confidence: 99%

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Heck

Schäfer

Nöbel

et al. 2021

Comp Rev Food Sci Food Safe

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The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk proteinbased microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro-and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.

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Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)

Cited by 17 publications

References 46 publications

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

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