Exopolysaccharide production by three different strains of <i><scp>S</scp>treptococcus thermophilus</i> and its effect on physical properties of acidified milk

Mende, Susann; Mentner, Claudia; Thomas, Susann; Rohm, Harald; Jaros, Doris

doi:10.1002/elsc.201100114

Cited by 46 publications

(69 citation statements)

References 55 publications

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“…bulgaricus DSM 20081 synthesised more EPS in lactose media (Mende et al 2012a), Petry et al (2000) achieved higher EPS concentrations for strains CNRZ 1187 and CNRZ 416 by using glucose. Recently, this strain-specific relation between EPS production and carbohydrate source was also shown for different S. thermophilus strains (Mende et al 2012b). Consequently, results from Fig.…”

Section: Synthesis Of Epsmentioning

confidence: 54%

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Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Schmidt

Mende

Jaros

et al. 2015

Dairy Sci. & Technol.

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Lactose-free dairy products become increasingly important for lactoseintolerant consumers, but there are only few studies concerning the rheological properties of fermented dairy products from lactose-hydrolysed milk. Hydrolysation was performed with commercial β-galactosidase either before or during fermentation (cohydrolysis). In each trial, fermentation of the base milk was carried out simultaneously using the same starter cultures for (a) untreated milk (reference) (b) hydrolysed milk as substrate and (c) by performing lactose hydrolysis and fermentation simultaneously (co-hydrolysis). In total, five thermophilic starter cultures and two products (yoghurt and Greek-style yoghurt) were investigated. Results show that the influence of hydrolysis of lactose on the properties of the fermented dairy products strongly depends on starter culture and substrate. For starters C and D, apparent viscosity (extracted from flow curves at a shear rate of 75 s −1 ) of fermented milks was only marginally affected by lactose hydrolysis, ranging between approx. 0.34-0.31 and 0.37-0.31 Pa.s, respectively. Hydrolysed products from starters A and E exhibited significant lower apparent viscosity (0.16 and 0.24 Pa.s) compared with their respective references (0.29 and 0.35 Pa.s). Fermentation of both substrates (regular yoghurt, Greek-style yoghurt) with starter B resulted in a decrease of yield stress and apparent viscosity because of lactose hydrolysis only for Greek-style yoghurt. Furthermore, a trend towards higher EPS synthesis was found when using hydrolysed milk. The results clearly show that products made from lactose-hydrolysed milk with similar rheological properties as the reference product can be obtained but that there is a lack of information concerning the complex interactions between starter culture and milk substrate.

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Section: Synthesis Of Epsmentioning

confidence: 54%

“…; Sigma-Aldrich Chemie GmbH, Steinheim, Germany) at 37°C overnight for protein digestion (Mende et al 2012b). To prevent microbial growth, 150 μL sodium azide (40 g.L −1 ) was added.…”

Section: Isolation and Quantification Of Epsmentioning

confidence: 99%

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Schmidt

Mende

Jaros

et al. 2015

Dairy Sci. & Technol.

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“…In fermented milk products, in situ ‐produced EPS contribute to viscosity and water‐binding capacity (Jaros et al ., ; Ruas‐Madiedo et al ., ; Folkenberg et al ., ), so that EPS‐producing starters are frequently utilised to replace commercial thickeners, such as starch or gelatine. The amount of EPS that is produced during fermentation is, however, rather low; in commercial yoghurt, between 30 and 170 mg kg −1 of EPS was found (Mende et al ., ). This underlines their high functionality as compared to other uncharged polysaccharides of microbial origin, such as dextran (Mende et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST‐143

Mende

Dong

Rathemacher

et al. 2014

Int J of Food Sci Tech

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Summary Exopolysaccharides (EPS) excreted by lactic acid bacteria used in the dairy environment are either liberated into the medium (free EPS) or remain attached to the cells (capsular EPS). After batch fermentation of Streptococcus thermophilus ST‐143 at pH 6.0, three EPS fractions were isolated and purified: free EPS (EPSf), capsular‐derived EPS (EPScd) and the entire total EPS (EPStotal). EPSf and EPScd were uncharged, consisted of rhamnose, galactose, glucose and N‐glucosamine in different amounts and showed a molecular mass of 2.6 × 106 Da (EPSf) and, in case of EPScd, 7.4 × 103 Da and 1.4 × 105 Da in a ratio of 9: 1. Intrinsic viscosity of the polymers was 1.14 mL mg−1 (EPSf), 0.06 mL mg−1 (EPScd) but 1.23 mL mg−1 for EPStotal. The higher functionality of the entire EPS that was also observed in shear rheology measurements indicates that the presence of small capsular‐derived EPS facilitates the entanglement of the larger polymeric carbohydrates of the EPSf fraction.

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“…Although the action of enzymatic treatment on milk proteins was put forward, the relation to improved microgel suspension, such as stirred yoghurt, remains unclear. In a similar manner, the microstructural attribution of exopolysaccharides to the casein micelle, the interior of microgel particles, or the milk serum from in-situ frequency sweep measurements would be valuable (van Marle et al, 1999;Mende, Mentner, Thomas, Rohm, & Jaros, 2012).…”

Section: Introductionmentioning

confidence: 98%

Rheological properties of microgel suspensions: Viscoelastic modelling of microstructural elements from casein micelles to fermented dairy products

Nöbel¹,

Hahn²,

Hitzmann³

et al. 2014

International Dairy Journal

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Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk

Cited by 46 publications

References 55 publications

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST‐143

Rheological properties of microgel suspensions: Viscoelastic modelling of microstructural elements from casein micelles to fermented dairy products

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