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Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media

In English

Författare

Summary, in English

Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shear thinning. The highest viscosity was measured at a shear rate of 129 s(-1) when a mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Lactobacillus brevis DSM 1269 was grown at 30degreesC in the medium containing mostly glucose as the carbohydrate source (Adavena G40). The mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Streptococcus thermophilus DSM 20259 gave the highest viscosity when using the medium with a dry matter content of 20% and maltose as the main carbohydrate source (Adavena M40). The EPS formation in the Adavena G40 medium was confirmed by isolating the soluble polymer fraction after fermentation. A higher yield of polymer dry mass was obtained from the samples with higher viscosity. The study shows that the eo-operative growth that occurs when using mixed cultures also influences the EPS formation and final viscosity in the different oat-based media. This knowledge is of importance when strains are selected for the development of new kinds of fermented, oat-based, non-dairy products.

Publiceringsår

2002

Språk

Engelska

Sidor

232-236

Publikation/Tidskrift/Serie

European Food Research and Technology

Volym

214

Issue

3

Dokumenttyp

Artikel i tidskrift

Förlag

Springer

Ämne

  • Nutrition and Dietetics
  • Industrial Biotechnology

Nyckelord

  • oats
  • NCFB 2772
  • Lactobacillus delbrueckii subsp bulgaricus
  • adavena
  • exopolysaccharides
  • non-dairy

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1438-2377