Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts

Gentès, Marie‐Claude; Turgeon, Sylvie L.; St‐Gelais, Daniel

doi:10.1016/j.idairyj.2015.12.006

Cited by 33 publications

(10 citation statements)

References 24 publications

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“…Both storage moduli and loss moduli showed a similar change pattern. Samples exhibited higher storage modulus values than loss modulus values, suggesting more elastic or solid-like behavior in the fermented goat milk (Glibowski and Kowalska, 2012;Gentes et al, 2016). Guggisberg et al (2011) reported that this behavior is typical for fermented dairy beverages.…”

Section: Effect Of Strawberry Juice Addition Pre-or Postfermentation On Dynamic Oscillatory Rheology Of Stirred Fermented Goat Milkmentioning

confidence: 95%

Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk

Wang

Guo

2019

Journal of Dairy Science

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Fruit juice addition can influence the physiochemical and sensory properties of fermented milk. Effects of adding strawberry juice (15% vol/vol) pre-or postfermentation on particle size, rheology properties, volatile flavor profile, and microstructure of fermented goat milk were investigated. Samples with juice added prefermentation showed larger reinforcement in particle size, apparent viscosity, and storage and loss moduli than samples with juice added postfermentation. Compared with the control, all samples showed improved fruit aroma and reduced goaty flavor; this effect was more remarkable in samples in which juice was added before fermentation. Fermented goat milk with strawberry juice added prefermentation showed the highest levels of 1-hexanol and 2-hexen-1-ol (26.16 and 22.03%, respectively) and the lowest percentage of octanoic acid (2.47%), which are mainly responsible for fruit and goaty flavor, respectively. Microstructure analysis showed that samples with juice added prefermentation had a compact protein network. Results indicated that addition of strawberry juice before fermentation may be a good technology for developing a stirred strawberry fermented goat milk.

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Section: Effect Of Strawberry Juice Addition Pre-or Postfermentation On Dynamic Oscillatory Rheology Of Stirred Fermented Goat Milkmentioning

confidence: 95%

Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk

Wang

Guo

2019

Journal of Dairy Science

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“…During the fermentation of milk, lactobacilli play a key role besides other LAB to ensure a proper acidification of the product (Badel et al., 2011). EPS in dairy products have been described to influence texture and rheological properties of products and to decrease syneresis in yogurts (Amatayakul, Halmos, Sherkat, & Shah, 2006; Bouzar, Cerning, & Desmazeaud, 1997; Gentès, Turgeon, & St‐Gelais, 2016; Purwandari, Shah, & Vasiljevic, 2007; Zhang, Folkenberg, Amigo, & Ipsen, 2016). L. delbrueckii ssp.…”

Section: Application Of In Situ Eps‐forming Lab In Food Matricesmentioning

confidence: 99%

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Loeffler

Hilbig

Velasco

et al. 2020

Comp Rev Food Sci Food Safe

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“…Generally, EPS of unique LAB strains exhibit moderate to strong antimicrobial activity in in vitro conditions (Li et al., 2014; Nehal et al., 2019). EPS are also produced in situ during the yogurts fermentation, which interact with the food compounds, improving their texturing properties (Gentès, Turgeon, & St‐Gelais, 2016; Guimarães et al., 2020). The reduction of “moisture in the nonfat substance”, which occurs normally in reduced‐fat cheeses, affects the texture.…”

Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

196

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts

Cited by 33 publications

References 24 publications

Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk

Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

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