Selection of <i>Streptococcus thermophilus</i> strains able to produce exopolysaccharides in milk

Tidona, Flavio; Zago, Miriam; Corredig, Milena; Locci, Francesco; Contarini, Giovanna; Giraffa, Giorgio; Carminati, Domenico

doi:10.1111/1471-0307.12295

Cited by 11 publications

(2 citation statements)

References 21 publications

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“…The strains were revitalized and grown in MRS broth at 30 • C for 18 h. The apparent viscosity was measured by means of a rotary viscometer series MYR VR 3000 (Viscotech Hispania, Tarragona, Spain). After stirring the medium for 30 s, viscosity measurements were taken at 30 • C at different rotation speeds (20,30,50,60, 100 and 200 rpm) [26]. The mucosity was also evaluated on single colony grown in MRS agar.…”

Section: Exopolysaccharide (Eps) Productionmentioning

confidence: 99%

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

et al. 2020

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In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic tests, such as resistance/sensitivity to antibiotics, bile salt hydrolase (BSH) activity, growth at acidic pH, an auto-aggregation assay, and a test of the production of exopolysaccharides, were carried out in order to screen 35 oleuropeinolytic Lactiplantibacillus plantarum subsp. plantarum strains to be used in guided fermentations of table olives. On the basis of the technological and probiotic screening, we analyzed the progress of three different lab-scale fermentations of Olea europaea L. Itrana cv. olives inoculated with spontaneous, single, and multiple starters: jar A was left to ferment spontaneously; jar B was inoculated with a strongly oleuropeinolytic strain (L. plantarum B1); jar C was inoculated with a multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124). The following parameters were monitored during the fermentation: pH, titratable acidity, NaCl concentration, the degradation of bio-phenols, and the enrichment rate of hydroxytyrosol and tyrosol in the olive’s flesh, oil and brine. The degradation of secoiridoid glucosides appeared to be faster in the inoculated jars than in the spontaneously-fermented jar. The production of hydroxytyrosol and ligstroside aglycons was high. This indicated a complete degradation of the oleuropein and a partial degradation of the ligstroside. The multiple inoculum ensured a complete debittering, and could give probiotic traits. The presence of L. plantarum B1 and B124 as a fermentation starter guarantees an optimal trend of de-bittering and fermentation variables, thus ensuring the production of a better final product. L. plantarum B51 could be considered to be a promising probiotic candidate for obtaining probiotic food of completely vegetable origin.

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Section: Exopolysaccharide (Eps) Productionmentioning

confidence: 99%

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

et al. 2020

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“…The ropy character of the indigenous strains of L. lactis from Lait caillé was determined by visual observation after plating the strains on M17 agar (Oxoid A/S, Denmark) supplemented with 0.02 g/ml lactose (Tidona et al, 2016). All L. lactis strains were observed for growth in MRS broth (Becton, Dickinson and Co. Albertslund, Denmark) in presence of 0.04 g/ml NaCl (Kim, 2014).…”

Section: Ropy Character and Biochemical Testsmentioning

confidence: 99%

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

Bayili

Johansen

Hougaard

et al. 2020

Journal of Dairy Research

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The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10–13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.

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Exploitation of Exopolysaccharides from Lactic Acid Bacteria

Tsuda

2020

Biopolymers for Biomedical and Biotechnological Applications

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Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk

Cited by 11 publications

References 21 publications

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

Exploitation of Exopolysaccharides from Lactic Acid Bacteria

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