101
|
Ao X, Zhang X, Zhang X, Shi L, Zhao K, Yu J, Dong L, Cao Y, Cai Y. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products. J Dairy Sci 2012; 95:1073-84. [PMID: 22365191 DOI: 10.3168/jds.2011-4224] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Accepted: 11/14/2011] [Indexed: 11/19/2022]
Abstract
In this study, 53 strains of lactic acid bacteria (LAB) isolated from Xueo, a traditional fermented yak milk in the western Sichuan Plateau of China, were identified and their use in fermented milk was evaluated. All gram-positive and catalase-negative strains were divided into 6 groups at the level of 87% similarity using amplified ribosomal DNA restriction analysis. These groups were identified as 6 species using 16S rDNA sequence analysis and atpA gene analysis. The dominant LAB strains in Xueo were Enterococcus durans, Lactobacillus fermentum, and Lactobacillus paracasei, accounting for 45.3, 22.6, and 17.0% of isolates, respectively. Milk fermented with most of the representative strains was high in quality, exhibiting relatively high viscosity, moderate acidity, good sensory quality, and high counts of viable LAB. Fermented milk of E. durans SCA16 and L. fermentum SCA52 achieved the highest scores for overall sensory quality. Most strains displayed antimicrobial activity against at least 1 of 9 spoilage microorganisms. Lactic acid was the main factor inhibiting the growth of spoilage bacteria, and H(2)O(2) was also inhibitory to some extent. Excluding the influence of acid and H(2)O(2), strains SCA52 (L. fermentum) and SCA7 (Lactobacillus plantarum) were antagonistic against some of the indicators, suggesting that the 2 strains may produce a bacteriocin-like substance. Therefore, the development of superior strains isolated from Xueo to ferment milk with similar flavor and texture to Xueo is expected.
Collapse
Affiliation(s)
- X Ao
- Sichuan Agricultural University, Yaan, Sichuan 625000, China
| | | | | | | | | | | | | | | | | |
Collapse
|
102
|
Mende S, Mentner C, Thomas S, Rohm H, Jaros D. Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100114] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
103
|
Wen Y, Kong BH, Zhao XH. Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase. Journal of Food Science and Technology 2012; 51:1525-32. [PMID: 25114343 DOI: 10.1007/s13197-012-0680-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2012] [Accepted: 03/08/2012] [Indexed: 10/28/2022]
Abstract
Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP- or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.
Collapse
Affiliation(s)
- Yan Wen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China
| | - Bao-Hua Kong
- Department of Food Science, Northeast Agricultural University, Harbin, 150030 People's Republic of China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China ; Department of Food Science, Northeast Agricultural University, Harbin, 150030 People's Republic of China
| |
Collapse
|
104
|
GHASEMPOUR ZAHRA, ALIZADEH MOHAMMAD, BARI MAHMOUDR. Optimisation of probiotic yoghurt production containing Zedo gum. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00740.x] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
105
|
RAVYTS FRÉDÉRIC, DE VUYST LUC, LEROY FRÉDÉRIC. The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00714.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
106
|
Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.03.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
107
|
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Nogueira de Oliveira M. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.09.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
108
|
Mohammadi R, Mortazavian A. Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2010.535235] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
109
|
Badel S, Bernardi T, Michaud P. New perspectives for Lactobacilli exopolysaccharides. Biotechnol Adv 2011; 29:54-66. [DOI: 10.1016/j.biotechadv.2010.08.011] [Citation(s) in RCA: 236] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2009] [Revised: 08/19/2010] [Accepted: 08/23/2010] [Indexed: 10/19/2022]
|
110
|
Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
111
|
Dissanayake M, Kelly AL, Vasiljevic T. Gelling properties of microparticulated whey proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:6825-6832. [PMID: 20476755 DOI: 10.1021/jf1009796] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Subjecting whey proteins to high-pressure shearing with or without heating, commonly termed microparticulation, results in novel ingredients with modulated functionalities. Gelling properties of microparticulated whey proteins (MWP) were specifically assessed in this study. MWP powders were produced from commercial cheese whey retentate, standardized to 10% (w/w) protein, and subjected to microfluidization (MFZ) at 140 MPa either with or without prior heat-induced denaturation, followed by spray-drying. Gels were created from aqueous MWP dispersions either by heating at 90 degrees C for 20 min or by allowing gels to form at ambient temperature through addition of glucano-delta-lactone and/or NaCl. MWP powders produced from unheated WP dispersions created firm gels upon heating, whereas those produced from denatured WP gave only cold-set gels. Covalent and noncovalent protein-protein interactions were involved during both heat- and cold-induced gelation. Hydrophobic interactions were more pronounced during aggregation of bovine serum albumin. In conclusion, microparticulation of WP resulted in heat- and cold-set gels with different molecular and physical characteristics from those of untreated controls.
Collapse
Affiliation(s)
- Muditha Dissanayake
- Faculty of Health, Engineering and Science, School of Biomedical and Health Sciences, Victoria University, Werribee Campus, Melbourne, Victoria 8001, Australia
| | | | | |
Collapse
|
112
|
Säwén E, Huttunen E, Zhang X, Yang Z, Widmalm G. Structural analysis of the exopolysaccharide produced by Streptococcus thermophilus ST1 solely by NMR spectroscopy. JOURNAL OF BIOMOLECULAR NMR 2010; 47:125-134. [PMID: 20474086 DOI: 10.1007/s10858-010-9413-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The use of lactic acid bacteria in fermentation of milk results in favorable physical and rheological properties due to in situ exopolysaccharide (EPS) production. The EPS from S. thermophilus ST1 produces highly viscous aqueous solutions and its structure has been investigated by NMR spectroscopy. Notably, all aspects of the elucidation of its primary structure including component analysis and absolute configuration of the constituent monosaccharides were carried out by NMR spectroscopy. An array of techniques was utilized including, inter alia, PANSY and NOESY-HSQC TILT experiments. The EPS is composed of hexasaccharide repeating units with the following structure: --> 3)[alpha-D-Glcp-(1 --> 4)]-beta-D-Galp-(1 --> 4)-beta-D-Glcp-(1 --> 4)[beta-D-Galf-(1 --> 6)]-beta-D-Glcp-(1 --> 6)-beta-D-Glcp-(1 -->, in which the residues in square brackets are terminal groups substituting backbone sugar residues that consequently are branch-points in the repeating unit of the polymer. Thus, the EPS consists of a backbone of four sugar residues with two terminal sugar residues making up two side-chains of the repeating unit. The molecular mass of the polymer was determined using translational diffusion experiments which resulted in Mw = 62 kDa, corresponding to 64 repeating units in the EPS.
Collapse
Affiliation(s)
- Elin Säwén
- Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, 106 91 Stockholm, Sweden
| | | | | | | | | |
Collapse
|
113
|
Ramchandran L, Shah NP. Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
114
|
Ramchandran L, Shah NP. Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- andα-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009039] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
115
|
Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2009; 2009:678495. [PMID: 20041021 PMCID: PMC2778462 DOI: 10.1155/2009/678495] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2008] [Revised: 05/14/2009] [Accepted: 06/15/2009] [Indexed: 11/17/2022]
Abstract
In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml(-1)) with a bacteriocine production rate of 9.3 (AU ml(-1)) h(-1). In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4-8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.
Collapse
|
116
|
PURWANDARI UMI, VASILJEVIC TODOR. Rheological properties of fermented milk produced by a single exopolysaccharide producingStreptococcus thermophilusstrain in the presence of added calcium and sucrose. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00501.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
117
|
Ramchandran L, Shah NP. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage. J Dairy Sci 2009; 92:895-906. [PMID: 19233782 DOI: 10.3168/jds.2008-1796] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4 degrees C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzyme-inhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt.
Collapse
Affiliation(s)
- L Ramchandran
- Faculty of Health Engineering and Science, Victoria University, Werribee Campus, Melbourne, Victoria 8001, Australia
| | | |
Collapse
|
118
|
Physico-chemical characterization of a new heteropolysaccharide produced by a native isolate of heterofermentative Lactobacillus sp. CFR-2182. Arch Microbiol 2008; 191:303-10. [DOI: 10.1007/s00203-008-0453-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2008] [Revised: 11/30/2008] [Accepted: 12/04/2008] [Indexed: 11/29/2022]
|
119
|
PASEEPHOL TATDAO, SMALL DARRYLM, SHERKAT FRANK. RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION. J Texture Stud 2008. [DOI: 10.1111/j.1745-4603.2008.00161.x] [Citation(s) in RCA: 142] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|