Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

Abstract

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p < 0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd

“…It was also affected by the amount of EPS and their molecular characteristics. Similar kind of study was reported by Han et al () and proved that yogurt made with EPS‐producing strains showed more viscosity as compared to yogurt made with non‐EPS‐producing strains and little increase in EPS can affect more viscosity and adhesiveness. The viscosity of yogurt sample increased due to the presence of EPS‐producing strains in starter culture as reported by Gürsoy et al ().…”

“…After the previous analysis, the ropy polysaccharide producing strains have ability to produce higher amount of polysaccharide Furthermore, it was also confirmed that there is no correlation between acid productions and curdling time with EPS amount. In the past research, recognition of EPS‐producing strains was carried out by different identification methods: Their EPS concentration was measured by ethanol precipitation followed by phenol–sulfuric acid method, their amount was detected as glucose equivalent by spectrophotometer at 490 nm, and different standards of glucose were used (Han et al, ). Similar method was used by Petry, Furlan, Crepeau, Cerning, and Desmazeaud () for the isolation and quantification of EPS produced by Lb.…”

Screening of exopolysaccharide-producing coccal lactic acid bacteria isolated from camel milk and red meat of Algeria

“…In effect, Han et al (2016) suggested that strains producing higher EPS might contribute to the higher viscosity of fermented milk. High-yielding of EPS was obtained by L4 (658.06 mg/L) with the highest apparent viscosity (2.9 mPa.s; Table 2).…”

Nonlinear robust adaptive control strategies for a lactic fermentation process

“…This continuous fermentation bioprocess is used for lactic acid production. The lactic acid has a variety of applications in the food industry, in the biochemical industry for cosmetic and textile production, and also in the production of new biodegradable and biocompatible polylactic products …”

“…The lactic acid has a variety of applications in the food industry, in the biochemical industry for cosmetic and textile production, and also in the production of new biodegradable and biocompatible polylactic products. [16][17][18][19][20][21][22] The control objective for the two-stage CSTRs structure is to adjust the plant's load to convert the glucose into lactic acid via fermentation. More precisely, the control goal is to maintain the process at certain operating points corresponding to maximum lactic production rate and minimum residual glucose concentration.…”