Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

London, Lis E. E.; Chaurin, Valérie; Auty, Mark A.E.; Fenelon, Mark A.; Fitzgerald, Gerald F.; Ross, R. Paul; Stanton, Catherine

doi:10.1016/j.idairyj.2014.08.011

Cited by 51 publications

(37 citation statements)

References 39 publications

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“…It has been found that exopolysaccharides contribute to improve the viscosity and texture of yogurt and they do not alter the flavor of the final product (Jolly et al 2002;Badel et al 2011). In a recent report, the in situ production of EPS from Lactobacillus mucosae improved the textural and rheological properties, without affecting the yogurt starter cultures (London et al 2015).…”

Section: Exopolysaccharides Application In Food Industrymentioning

confidence: 99%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

303

181

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A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and "ropy" products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.

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Section: Exopolysaccharides Application In Food Industrymentioning

confidence: 99%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

303

181

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“…The viscosity and texture intensifying capability of EPS are mainly determined by their chemical composition, their molar mass structure of the repeating units (Laws & Marshall, 2001), and their interaction with the food protein matrix (Hassan, 2008). EPS producing functional starters have been shown to be effective in improving textural properties, enhancing sensory attributes, and controlling syneresis of set-yoghurt (London et al, 2015;Patel, Prajapat, & Prajapati, 2013;Prasanna, Grandison, & Charalampopoulos, 2013a). These studies have been basically focused on various properties of set-yoghurt made using cow milk.…”

Section: Introductionmentioning

confidence: 99%

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

Madhubasani

Prasanna

Chandrasekara

et al. 2019

J Food Process Preserv

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In the current study, the effect of two exopolysaccharide (EPS) producing starter cultures (YF‐L903 and YC‐X11) and a commercial starter culture (STI‐12) on the physicochemical, microbiological, and sensory attributes of probiotic goats' milk set‐yoghurt was evaluated after processing and storage at 4°C for 28 days. The type of starter culture had no effect (p > .05) on acidification of set‐yoghurts. There were no differences (p > .05) in terms of viable cell counts in two tested set‐yoghurts; more or less similar final cell counts were observed for Bifidobacterium animalis subsp. lactis BB‐12 (~7.9 log cfu/g), Streptococcus thermophilus (~8.2 log cfu/g), and Lactobacillus delbrueckii subsp. bulgaricus (~7.8 log cfu/g). In situ EPS production of the starter cultures resulted goats' milk set‐yoghurt with low syneresis, high apparent viscosity, and improved sensory attributes. Practical applications This study showed that in situ EPS production by EPS producing starter cultures markedly improved the quality attributes of goats' milk set‐yoghurt. EPS production of starter cultures significantly reduced syneresis and improved apparent viscosity and sensory attributes of goats' milk set‐yoghurt. This work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk set‐yoghurt production and in developing improved fermented goats' milk based dairy products. There is very little microbiological and physicochemical information on goats' milk set‐yoghurt produced with EPS producing strains, and little understanding on the role of the produced EPS. To the best of our knowledge this is the first study investigating the microbiological and physicochemical characteristics of goats' milk set yoghurts produced with the help of EPS producing starter cultures. Therefore, we believe that this work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk yoghurt production and in developing improved fermented goats' milk based dairy products.

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“…The texture of yogurt develops during the fermentation due to the milk protein casein which forms micelles held together by colloidal calcium phosphate. A correlation between the increase in EPS concentration with the decrease in syneresis was observed (London et al, 2015). Under pH 5.0, the integrity of casein micelles is completely lost, increasing the rearrangement and interconnections of casein particles that results in a three-dimensional protein network (Laws and Marshall, 2001;Purwandari et al, 2007;Rawson and Marshall, 1997).…”

Section: In Situ Production Of Epsmentioning

confidence: 79%

Current and Future Applications of Bacterial Extracellular Polysaccharides

Pérez-Ramos

Nachér-Vázquez

Notararigo

et al. 2016

Probiotics, Prebiotics, and Synbiotics

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Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

Cited by 51 publications

References 39 publications

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

Current and Future Applications of Bacterial Extracellular Polysaccharides

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