Streptococcus thermophilus ST 111 produces a stable high-molecular-mass exopolysaccharide in milk-based medium

Vaningelgem, Frederik; Meulen, Roel Van der; Zamfir, Medana; Adriany, Tom; Laws, Andrew P.; Vuyst, Luc De

doi:10.1016/j.idairyj.2004.03.007

Cited by 20 publications

(11 citation statements)

References 36 publications

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“…The polydispersity index of the EPS was 1.205, which indicated a rather narrow molecular weight distribution of the EPS, and thus a homogeneous EPS material in the sample. Determination of molecular weight of EPS was considered ve ry important for understanding potential structure-function relationship of EPS in fermented milk [Vaningelgem et al, 2004b]. Hi gh molecular weight of EPS contributed to limiting the susceptibility to syneresis and improving the texture of fermented milk by cross-linking of the EPS into a network structure with the proteins during fermentation [Hassan et .…”

Section: Eps Characterizationmentioning

confidence: 99%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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Lactobacillus plantarum SKT109 was isolated and identifi ed from Tibet Kefi r, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defi ned medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purifi ed, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of fi lm by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS--producing strain improved the rheology of the fermented milk without causing post-acidifi cation during storage. Particularly, L. plantarum SKT109 improved the fermented milk fl avor by increasing the concentration of characteristic fl avor compounds and eliminating those with dis gusting fl avors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods.

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Section: Eps Characterizationmentioning

confidence: 99%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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“…Liu and others reported isolate with the maximum EPS yield capability as the most potent producer bacteria (2010). Numerous authors suggested that media composition is essential parameters in determining EPS biosynthesis of bacteria strain [22,23]. The results showed that the most potent isolate code WAS11 used for this study was able to grow and produce EPS in all the selected media but the maximum EPS yield occurred in media C. Carbohydrates are the key nutritional requirement for the growth and cell development.…”

Section: Discussionmentioning

confidence: 78%

Production of Microbial Exopolysaccharide by Cost-effective Medium Opimization Method

Nwosu

Abu

Agwa

2019

JAMB

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Microbial exopolysaccharide (EPS) emerged as a fast and high yielding sustainable polymeric substance which can be used as an alternative to synthetic polymer in industry. In this study, the influence of various nutritional and environmental factors of fermentation medium on bacterial growth and EPS production was evaluated by one factor at a time optimization. Efficient production medium was chosen from four different basal media and its carbon and nitrogen substrates were varied among organic and inorganic sources. Feasibility of bacterial utilization of some agricultural wastes as carbon and nitrogen sources to synthesize exopolysaccharide was compared. Carbon source of the fermentation medium was replaced with hydrolysates of sugarcane baggasse (SCB), sweet potato peels (SPP) or ripe plantain peels (RPP) at various concentrations while the nitrogen substrates was replaced with extracts of poultry droppings (PP), groundnut pod (GP) or beans bran (BB). Response results observed from single factor optimization were explored as center points to Nwosu et al.; JAMB, 19(2): 1-13, 2019; Article no.JAMB.52290 2 design a model for Response Surface Methodology study. Cell growth was determined from the biomass population of the fermentation broth after 5 days of incubation in a rotary shaker at 120 rpm at 30ºC. EPS was precipitated with pre-chilled ethanol (at 4ºC) from cell-free broth and overnight incubation at 4ºC. Total carbohydrate content was estimated by phenol-sulphuric acid method. Result obtained showed that 2% concentration Hydrolysate of SPP containing medium gave maximum yield of 2.26 g EPS/l of the medium as compared to sucrose containing medium with yield of 1.25 g EPS/l of the medium while highest production yield of 9.46 gEPS/l of the medium was obtained from 10 g/l BB extract medium as compared to yeast extract medium (5.41 gEPS/l). Results indicated that agricultural wastes such as sweet potato peel hydrolysate and bean bran extract could be developed as inexpensive alternative route to synthesize EPS from bacteria than inorganic substrates. Original Research Article

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“…For instance, S. thermophilus LY03 performs well in terms of texture improvement, which may be due to its HePS that is characterised by stiffer β‐linkages in the backbone of the repeating unit (De Vuyst et al. 2003; Vaningelgem et al. 2004a).…”

Section: Discussionmentioning

confidence: 99%

“…For instance, S. thermophilus LY03 produces 1.7 times higher concentrations of HePS compared with S. thermophilus ST 111 in fermented milk medium and contains also stiffer β‐linkages in the backbone of the repeating unit, which may result in higher viscosities (De Vuyst et al. 2003; Vaningelgem et al. 2004a).…”

Section: Introductionmentioning

confidence: 99%

The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt

Ravyts

Vuyst

Leroy³

2011

International Journal of Dairy Technology

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Heteropolysaccharide‐producing Streptococcus thermophilus strains (LY03, ST 111, or 5077) were compared with nonropy S. thermophilus strains (NR or 5137), in respect of texture development of low‐fat yoghurt produced at 42°C. Whether milk solids were added or not, lower syneresis and improved texture and sensory properties were obtained in yoghurts produced with S. thermophilus LY03 or S. thermophilus 5077 compared with nonropy strains. Texture effects, lower syneresis and improved sensory properties because of the use S. thermophilus ST 111 were only noticeable in the presence of milk solids. Milk solids had no significant effect on the textural parameters of nonropy strains.

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Streptococcus thermophilus ST 111 produces a stable high-molecular-mass exopolysaccharide in milk-based medium

Cited by 20 publications

References 36 publications

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Production of Microbial Exopolysaccharide by Cost-effective Medium Opimization Method

The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt

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