Exopolysaccharide-producing lactic acid bacteria isolated from traditional Algerian dairy products and their application for skim-milk fermentations
Exopolysaccharide (EPS)-producing lactic acid bacteria are used in the dairy industry to obtain products with appropriate sensorial properties. Specific EPS act as stabilizers, thickeners, and/or fat-replacers, and are considered as natural biopolymers. The autochthonous microbiota of foods provides...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/186119 |
| Acceso en línea: | http://hdl.handle.net/10261/186119 |
| Access Level: | acceso abierto |
| Palabra clave: | Exopolysaccharide Dairy fermented product Lactic acid bacteria Texture Viscosity |
| Sumario: | Exopolysaccharide (EPS)-producing lactic acid bacteria are used in the dairy industry to obtain products with appropriate sensorial properties. Specific EPS act as stabilizers, thickeners, and/or fat-replacers, and are considered as natural biopolymers. The autochthonous microbiota of foods provides a rich reservoir of biodiversity to find biopolymers for novel applications. In this study, a collection of LAB isolated from homemade Algerian dairy products was screened for a rational selection of EPS-producing strains. Six isolates, identified as Lactobacillus plantarum, presented a stable mucoid/ropy phenotype after several sub-cultivations and they were used to ferment skimmed milk. Those fermented with strains LBIO1 and LBIO28 had higher viscosity, a smooth/creamy texture and presented lower syneresis. The kinetics of growth and EPS-production, followed for 48 h, showed that both strains had similar behaviour, the molar mass (about 2 × 106 Da) and radius of gyration (about 80 nm) of the polymers being also similar. However, LBIO28 was able to increase the apparent viscosity of the fermented milk to a higher extent than LBIO1, which could be related with the earlier accumulation of EPS in the first strain in relation to the gelation point. Thus, these two ropy EPS-producing strains are suitable for different applications in dairy fermentations. |
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