Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture

Hahn, Christian; Müller, Esther; Wille, Susanne; Weiß, Jochen; Atamer, Zeynep; Hinrichs, Jörg

doi:10.1016/j.idairyj.2013.12.011

Cited by 28 publications

(15 citation statements)

References 33 publications

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“…Bacteria strains with the ability of synthesising EPS are utilised in the manufacture of a broad range of products, especially in the cereal [1] and dairy sector [2]. For the latter, positive effects were observed for viscosity, thickness and creaminess of yoghurt [3,4], and EPS also reduce the protein particle growth during fresh cheese manufacture [5]. However, the interplay between EPS properties and product microstructure is still poorly understood [2].…”

Section: Introductionmentioning

confidence: 99%

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Surber

Mende

Jaros

et al. 2019

Foods

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In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of this study was to establish a relationship between concentration and properties of EPS, and gel formation of milk analysed by noninvasive Multispeckle Diffusing Wave Spectroscopy. Twenty Streptococcus thermophilus strains were classified with respect to EPS concentration (8–126 mg GE/kg) and ropiness (thread length: 15–80 mm). Five groups identified by cluster analysis demonstrate the high strain-to-strain variability even within one species of lactic acid bacteria. Results from acidification and gelation experiments averaged per cluster indicate that fermentation time and gel stiffness is higher for strains that produce ropy EPS. A further increase in gel stiffness was detected for strains that also produced cell-bound EPS, which underlines the importance of both ropy and cell-bound EPS for improving acid gel properties. The results may be helpful for a proper selection of EPS-producing starter cultures.

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Section: Introductionmentioning

confidence: 99%

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Surber

Mende

Jaros

et al. 2019

Foods

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“…Yoghurts manufactured with strains capable of EPS production are less susceptible to syneresis, have higher viscosity and water holding capacity as well as smoother and creamy texture and decreased granularity. It may be concluded that the use of EPS(+) LAB strains in the production of yoghurts offers the possibility of limiting or eliminating the necessity of applying texture-forming additives [4,27,[32][33][34]70].…”

Section: Effect Of Eps On the Quality Of Yoghurtsmentioning

confidence: 99%

“…In addition, the use of EPS(+) cultures for the manufacture of fresh cheeses may increase consumer acceptance of cheeses containing fruits or vegetables owing to their improved spreadability and smoothness [1]. Hahn et al [27] reported that the use of EPS(+) strains for the production of fresh cheeses may successfully reduce the formation of rough particles, thereby allowing to avoid the addition of hydrocolloids. Fresh cheeses are highly susceptible to syneresis owing to their high water content.…”

Section: Effect Of Eps On the Quality Of Cheesesmentioning

confidence: 99%

Exopolysaccharide-Producing Lactic Acid Bacteria – Health-Promoting Properties And Application In The Dairy Industry

Berthold-Pluta

Pluta

Garbowska

et al. 2019

Postępy Mikrobiologii - Advancements of Microbiology

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Exopolysaccharides (EPS) are one of the classes of extracellular biopolymers synthesized by bacteria. Some strains of lactic acid bacteria (LAB) used in the dairy industry are able to synthesize EPS (EPS(+) strains). EPS may be secreted by a cell in the form of capsule or slime. Our review describes the factors influencing the activity of EPS production by LAB, the impact of the use of EPS(+) strains on the quality of fermented milk products (yoghurt, cheeses, etc.) and pro-health properties of EPS produced by LAB. The capability to synthesize EPS by LAB depends on many factors, e.g., affiliation to species and characteristics of strain, growth stage, composition of culture medium (type of carbon and nitrogen sources, and presence of other nutrients), temperature, pH, and presence of adjuvant microflora. The presence of EPS synthesized by LAB strains has a significant effect on changes in various properties of dairy products, including: yoghurt, kefir and many other fermented milk drinks, sour cream and cheeses. The EPS act as thickening, emulsifying and gelling agents, hence the use of EPS(+) strains may become a certain alternative to the use of thickeners in, e.g., fermented milks. During formation of a casein milk curd, EPS are able to bind water and thus reduce syneresis. The high water holding capacity of EPS has a positive effect on increasing viscosity and improving texture of low-fat cheeses. EPS are claimed to have health-promoting properties, like: anticarcinogenic, antioxidative, immunomodulatory and reducing blood cholesterol. 1. Wstęp. 2. Ogólna charakterystyka egzopolisacharydów. 3. Czynniki wpływające na wytwarzanie egzopolisacharydów przez bakterie kwasu mlekowego. 4. Wpływ egzopolisacharydów na jakość fermentowanych produktów mlecznych. 4.1. Wpływ EPS na jakość jogurtów. 4.2. Wpływ EPS na jakość innych fermentowanych napojów mlecznych. 4.3. Wpływ EPS na jakość serów. 5. Zdrowotne właściwości egzopolisacharydów. 6. Podsumowanie

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“…A further approach to enhance cheese yield and texture is through polysaccharides, irrespective whether these are exopolysaccharides (EPS) produced in situ by lactic acid bacteria, or come as additive from microbial (xanthan, dextran), algae (carrageenan) or plant sources (guar gum, pectin). Several studies emphasized the positive effects of in situ produced EPS on low fat Cheddar cheese (Rynne et al , ; Costa et al , ), Mozzarella (Broadbent et al , ; Zisu & Shah, ) or soft cheese (Hahn et al , ), and others deal with regional cheese varieties such as Mexican Manchego (Lluis‐Arroyo et al , ), Brazilian Prato (Nepomuceno et al , ), or Italian Caciotta (Di Cagno et al , ). The general outcome is that EPS increase moisture retention and hence cheese yield and that texture and melting properties of fat‐reduced cheese are improved.…”

Section: Introductionmentioning

confidence: 99%

Dextran modulates physical properties of rennet‐induced milk gels

Mende

Jaros

Rohm

2019

Int J of Food Sci Tech

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Summary Physical properties of rennet‐induced milk gels as core intermediates of cheese production are mainly affected by milk composition, type and amount of coagulation enzyme and starter culture activity. We investigated model systems of reconstituted milk and dextran, which triggers effects on milk gels similar to exopolysaccharides from lactic acid bacteria. Furthermore, clotting activity (0.02 or 0.04 IMCU mL−1) and milk pH adjusted prior to renneting (6.5–5.7) were studied. A lower pH at renneting resulted in an earlier gelation onset, a higher gelation velocity and gel stiffness. The addition of dextran stabilised the gels especially at higher pH, and microstructural analysis revealed larger, more interconnected protein aggregates. However, at pH 5.7, a reverse effect was observed, indicating a destabilisation of the casein network. The current study indicates that altering milk pH and addition of polysaccharides gives the potential to change textural properties of cheese by affecting rennet‐induced gelation.

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Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture

Cited by 28 publications

References 33 publications

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Exopolysaccharide-Producing Lactic Acid Bacteria – Health-Promoting Properties And Application In The Dairy Industry

Dextran modulates physical properties of rennet‐induced milk gels

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