Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

Ji, Wang; Zhao, Xiao; Zheng, Ting; Yang, Yunyun; Yang, Zhennai

doi:10.1016/j.carbpol.2015.03.003

Cited by 264 publications

(154 citation statements)

References 40 publications

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“…Although fermentation of the YW11 strain did not change the primary composition of ice cream in this study (Table 3), the presence of ropy EPS in ice cream (up to 4.84 mg/g) was detected, and this might be responsible for the change in texture of the ice cream as described above. L. plantarum YW11 was reported earlier to produce a viscous EPS [Wang et al, 2015b]. An increase in the viscosity of freezing yogurt was also observed when EPS was present in the yogurt mix [Dertli et al, 2016].…”

Section: Texture Analysis Of Ice Creammentioning

confidence: 60%

“…Application of EPS-producing L. plantarum in other food was found to effectively change the food matrix and improve the texture [Bindhumol & Nampoothiri, 2014]. Considering the EPS yield of 90 mg/L of L. plantarum YW11 reported earlier [Wang et al, 2015b], different EPS yields of strain YW11 in ice cream mix observed in this study ( Figure 3) might be due to differences in the fermentation media, temperature, pH and fermentation time, etc. Variation of capacity of EPS production by lactic acid bacteria with fermentation conditions has been widely reported [Li et …”

Section: Texture Analysis Of Ice Creammentioning

confidence: 70%

“…This strain was also shown to produce a ropy acidic EPS composed of glucose and galactose (molar ratio of 2.71:1) with molecular mass of 1.1 × 10 5 Da, and it had a highly branched-porous microstructure [Wang et al, 2015b]. These characteristics of strain YW11 make it an excellent candidate to be explored for application in functional products.…”

Section: Introductionmentioning

confidence: 99%

“…The EPS was separated as previously described [Wang et al, 2015b] with some modifi cation. Fat and proteins in the ice cream mix were precipitated by adding 80% (w/v) trichloroacetic acid solution in 100 mL of mix to a fi nal concentration of 4% (w/v).…”

Section: Quantitation Of Epsmentioning

confidence: 99%

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Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of prefermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8-1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain's tolerance to acid and bile, with a decrease in survival rate of 38.8-63.2% and 10.8-51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fi ne porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and fi rmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.Unauthenticated Download Date | 5/12/18 3:26 PM

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Section: Texture Analysis Of Ice Creammentioning

confidence: 60%

Section: Texture Analysis Of Ice Creammentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Section: Quantitation Of Epsmentioning

confidence: 99%

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Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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“…Other microorganisms with potential to produce EPS in cheese are P. freudenreichii KG15/KG6, Lactococcus lactis SMQ-461 or S. thermophilus MR-1C (Dabour et al, 2005; Darilmaz and Gumustekin, 2012). Significant levels of EPS can also be produced in kefir by L. plantarum YW11 (Wang et al, 2015). Recently, EPS produced by bifidobacteria have attracted the attention due to their immune modulation capability (Hidalgo-Cantabrana et al, 2012).…”

Section: Biofunctional Foodsmentioning

confidence: 99%

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

et al. 2017

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Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.

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Exploitation of Exopolysaccharides from Lactic Acid Bacteria

Tsuda

2020

Biopolymers for Biomedical and Biotechnological Applications

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Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

Cited by 264 publications

References 40 publications

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

Exploitation of Exopolysaccharides from Lactic Acid Bacteria

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