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Abdeldaiem AM, Ali AH, Shah N, Ayyash M, Mousa AH. Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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2
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Harper AR, Dobson RCJ, Morris VK, Moggré GJ. Fermentation of plant-based dairy alternatives by lactic acid bacteria. Microb Biotechnol 2022; 15:1404-1421. [PMID: 35393728 PMCID: PMC9049613 DOI: 10.1111/1751-7915.14008] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/19/2022] Open
Abstract
Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.
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Affiliation(s)
- Aimee R Harper
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Renwick C J Dobson
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,Bio21 Molecular Science and Biotechnology Institute, Department of Biochemistry and Molecular Biology, University of Melbourne, Parkville, Vic., 3010, Australia
| | - Vanessa K Morris
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Gert-Jan Moggré
- The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand
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3
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Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk. Microbiol Spectr 2022; 10:e0228021. [PMID: 35343770 PMCID: PMC9045140 DOI: 10.1128/spectrum.02280-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of EPS are highly sought-after, and therefore, robust and accurate quantification methodologies are important. This study found that two commonly used methodologies significantly underestimated the amount of EPS produced as measured using a milk matrix. To this end, a proteolytic step was implemented prior to EPS extraction (Method C). An initial proteolytic step using xanthan gum-spiked milk significantly increased recovery yield to 64%, compared to 27.8% for Method A and 34.3% for Method B. Method C showed no improvement when assessed using a chemically defined medium. Method C was further validated using three strains of S. thermophilus with varying EPS-production capabilities (STLOW, STMID, STHIGH). Overall, Method C demonstrated significant improvements in the EPS extraction yield for all three S. thermophilus strains in fermented milk. On average, Method C improved isolation yield by ∼3- to 6-fold compared with Method A and by ∼2- to 3-fold compared with method B. There were no significant differences between samples when they were grown in a chemically defined medium, highlighting the importance of a proteolytic step specifically for fermented milk samples. In commercial applications, accurate quantification of EPS-production is an important aspect when finding new strains. IMPORTANCE Extracellular polysaccharide (EPS) production by milk-fermenting microorganisms is a highly sought-after trait in improving the perceived thickness, creaminess, and mouthfeel of yogurt. Streptococcus thermophilus are commonly isolated and their EPS production is quantified in the search for higher-producing strains. In this study, we demonstrated that two commonly used methods for isolating EPS from milk samples significantly underestimated the true amount of EPS present. We demonstrated that the addition of a proteolytic step prior to EPS extraction isolated over 2-fold more EPS than identical samples processed using the traditional protocols. We further validated this method in fermented milk samples from three strains of S. thermophilus that included a low-, mid-, and high-EPS producing strain. Again, we showed significant improvements in EPS isolation using a proteolytic step. In the search for new S. thermophilus strains with enhanced EPS production, accurate quantification in an optimal medium is essential.
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4
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Loeffler M, Hilbig J, Velasco L, Weiss J. Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application? Compr Rev Food Sci Food Saf 2020; 19:2932-2954. [PMID: 33337046 DOI: 10.1111/1541-4337.12615] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/02/2020] [Accepted: 07/15/2020] [Indexed: 12/01/2022]
Abstract
In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products. This includes an introduction to microbial EPS production (homopolysaccharides as well as heteropolysaccharides) and an overview of parameters affecting EPS formation and yield depending on LAB used. This is followed by a summary of methods to detect and characterize EPS to facilitate a rational selection of starter cultures and fermentation conditions based on desired structure-function relationships in different food matrices. The mechanism of action of in situ generated EPS is then highlighted with an emphasis on different meat products. In the process, this review also highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB.
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Affiliation(s)
- Myriam Loeffler
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Jonas Hilbig
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Lina Velasco
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
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5
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Zhang M, Luo T, Zhao X, Hao X, Yang Z. Interaction of exopolysaccharide produced by Lactobacillus plantarum YW11 with whey proteins and functionalities of the polymer complex. J Food Sci 2020; 85:4141-4151. [PMID: 33245578 DOI: 10.1111/1750-3841.15522] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 06/04/2020] [Accepted: 10/10/2020] [Indexed: 01/06/2023]
Abstract
Exopolysaccharide (EPS)-producing lactic acid bacteria have been widely used in fermented milk, but interaction between the EPS and milk proteins has not been well studied. In this study, interaction between the EPS from Lactobacillus plantarum YW11 (EPS-YW11) and whey proteins (WP), and functional properties of the EPS-YW11/WP were investigated. The results showed that EPS-YW11 tended to encase WP by ζ-potential analysis with a decrease in the surface charge of the protein fraction (from -26.00 mV to 15.30 mV), and an increase in the melting temperature of the protein fraction (from 76.31 °C to 84.48 °C) as shown by differential scanning calorimetry. Circular dichroism spectrometry showed that the EPS could induce structural change of WP, that is, increment in the content of α-helixes and random coils, There was stronger interaction between EPS-YW11 and WP at higher temperatures (60 °C, 90 °C) due to formation of intermolecular H-bonds and OH stretching vibration as indicated by infrared spectral analysis. A significant improvement in the texture (hardness, springiness, gumminess, resilience, cohesiveness, and chewiness) of the EPS-YW11/WP complex was also observed when compared to that of the EPS or WP alone. This was confirmed by microstructural observation of the EPS-YW11/WP complex that formed branched and porous structures, and it became more complex and stable with increased temperature treatment. Due to the strong interaction the EPS-YW11/WP exhibited improved functionality. This study identifies the potential of the EPS-YW11 to serve as a functional agent in the processing of fermented dairy products with enhanced textural stability and bioactivities such as cholesterol-lowering, antioxidant, and antibiofilm.
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Affiliation(s)
- Min Zhang
- All authors are with Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, P.R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, P.R. China
| | - Tianqi Luo
- All authors are with Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, P.R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, P.R. China
| | - Xiao Zhao
- All authors are with Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, P.R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, P.R. China
| | - Xiaona Hao
- All authors are with Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, P.R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, P.R. China
| | - Zhennai Yang
- All authors are with Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, P.R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, P.R. China
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6
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Nachtigall C, Surber G, Herbi F, Wefers D, Jaros D, Rohm H. Production and molecular structure of heteropolysaccharides from two lactic acid bacteria. Carbohydr Polym 2020; 236:116019. [PMID: 32172839 DOI: 10.1016/j.carbpol.2020.116019] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 02/12/2020] [Accepted: 02/14/2020] [Indexed: 12/20/2022]
Abstract
In the dairy industry, exopolysaccharides (EPS) produced in situ from lactic acid bacteria are of great interest because of their contribution to product texture. Some EPS cause ropiness which might be linked to specific physical and chemical EPS properties. EPS show a broad variety of chemical structures and, because analysis is rather complex, it is still a major challenge to establish structure-function relationships. The aim of this study was to produce EPS with different degree of ropiness, perform in-depth structural elucidations and relate this information to their behaviour in aqueous solutions. After cultivation of Streptococcus thermophilus DGCC7919 and Lactococcus lactis LL-2A and subsequent EPS isolation, both EPS showed similar macromolecular properties, but pronounced differences in monosaccharide composition and glycosidic linkages. Our data suggests that mainly the side chains in the EPS from LL-2A might be responsible for a higher ropiness than that observed for EPS from DGCC7919.
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Affiliation(s)
- Carsten Nachtigall
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany.
| | - Georg Surber
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
| | - Frauke Herbi
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology, 76131, Karlsruhe, Germany
| | - Daniel Wefers
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology, 76131, Karlsruhe, Germany
| | - Doris Jaros
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
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7
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Bancalari E, Alinovi M, Bottari B, Caligiani A, Mucchetti G, Gatti M. Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk. Front Microbiol 2020; 10:3086. [PMID: 32047483 PMCID: PMC6997433 DOI: 10.3389/fmicb.2019.03086] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Accepted: 12/20/2019] [Indexed: 12/14/2022] Open
Abstract
Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of a wild Weissella minor (W4451) strain to modify milk viscosity compared to Lactobacillus delbrueckii subsp. bulgaricus, which is commonly used for this purpose in dairy products. To reach this goal, milk viscosity has been evaluated by means of two very different instruments: one rotational viscometer and the Ford cup. Moreover, water holding capacity was evaluated. W4451, previously isolated from sourdough, was able to acidify milk, to produce polysaccharides in situ and thus improve milk viscosity. The ability of W4451 to produce at the same time lactic acid and high amounts of polysaccharides makes it a good candidate to improve the composition of starters for dairy products. Ford cup turned out to be a simple method to measure fermented milk viscosity by small- or medium-sized dairies.
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Affiliation(s)
- Elena Bancalari
- Department of Food and Drug, University of Parma, Parma, Italy
| | | | | | | | | | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma, Italy
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8
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Liu T, Zhou K, Yin S, Liu S, Zhu Y, Yang Y, Wang C. Purification and characterization of an exopolysaccharide produced by Lactobacillus plantarum HY isolated from home-made Sichuan Pickle. Int J Biol Macromol 2019; 134:516-526. [DOI: 10.1016/j.ijbiomac.2019.05.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 04/28/2019] [Accepted: 05/03/2019] [Indexed: 01/21/2023]
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9
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Surber G, Mende S, Jaros D, Rohm H. Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk. Foods 2019; 8:E146. [PMID: 31052192 PMCID: PMC6560422 DOI: 10.3390/foods8050146] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 04/24/2019] [Accepted: 04/28/2019] [Indexed: 11/16/2022] Open
Abstract
In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of this study was to establish a relationship between concentration and properties of EPS, and gel formation of milk analysed by noninvasive Multispeckle Diffusing Wave Spectroscopy. Twenty Streptococcus thermophilus strains were classified with respect to EPS concentration (8-126 mg GE/kg) and ropiness (thread length: 15-80 mm). Five groups identified by cluster analysis demonstrate the high strain-to-strain variability even within one species of lactic acid bacteria. Results from acidification and gelation experiments averaged per cluster indicate that fermentation time and gel stiffness is higher for strains that produce ropy EPS. A further increase in gel stiffness was detected for strains that also produced cell-bound EPS, which underlines the importance of both ropy and cell-bound EPS for improving acid gel properties. The results may be helpful for a proper selection of EPS-producing starter cultures.
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Affiliation(s)
- Georg Surber
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.
| | - Susann Mende
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.
| | - Doris Jaros
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.
| | - Harald Rohm
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.
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10
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Low molecular weight dextran production by Leuconostoc mesenteroides strains: Optimization of a new culture medium and the rheological assessments. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2019.100181] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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11
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Benhouna IS, Heumann A, Rieu A, Guzzo J, Kihal M, Bettache G, Champion D, Coelho C, Weidmann S. Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Nambiar RB, Sellamuthu PS, Perumal AB, Sadiku ER, Phiri G, Jayaramudu J. Characterization of an exopolysaccharide produced by Lactobacillus plantarum HM47 isolated from human breast milk. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.07.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Körzendörfer A, Nöbel S, Hinrichs J. Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties. Food Res Int 2017; 97:170-177. [DOI: 10.1016/j.foodres.2017.04.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 04/06/2017] [Accepted: 04/06/2017] [Indexed: 11/26/2022]
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14
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Zeidan AA, Poulsen VK, Janzen T, Buldo P, Derkx PMF, Øregaard G, Neves AR. Polysaccharide production by lactic acid bacteria: from genes to industrial applications. FEMS Microbiol Rev 2017; 41:S168-S200. [DOI: 10.1093/femsre/fux017] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Accepted: 03/29/2017] [Indexed: 01/14/2023] Open
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15
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Isolation of β-lactoglobulin from buffalo milk and characterization of its structure changes as a function of pH and ionic strength. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9468-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.050] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Mende S, Rohm H, Jaros D. Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.002] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Hamet MF, Piermaria JA, Abraham AG. Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.097] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Sparchez E, Elefsiniotis P, Wareham DG, Fongsatitkul P. Co-treatment of domestic and dairy wastewater in an activated sludge system. ENVIRONMENTAL TECHNOLOGY 2015; 36:715-721. [PMID: 25204524 DOI: 10.1080/09593330.2014.960008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This research assesses the potential for co-treatment of a dairy wastewater with a domestic wastewater in a lab-scale, continuous-flow, activated sludge system. To evaluate the influence of the dairy waste contribution, seven runs were conducted with each run being a mixture of dairy wastewater (either cheese or milk) in different ratios ranging from 1:0.01 to 1:0.30 by volume. More than 87% of the carbon was removed for both waste additions; however, while 95% ammonia-nitrogen removal was recorded for the cheese waste, only 75% removal was obtained for the milk. Kinetic studies for carbon consumption revealed a first-order model with lower kinetic constants as the cheese waste proportion increased. Specific carbon consumption rates indicated that the biomass had not reached its maximum potential to degrade carbon. The ability of the biomass to settle was hindered when the Gram negative to Gram positive filamentous bacteria ratio increased to approximately 1.5.
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Affiliation(s)
- E Sparchez
- a Water Corporation , 629 Newcastle Street, Leederville , WA 6007 , Australia
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20
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Pan D, Liu J, Zeng X, Liu L, Li H, Guo Y. Immunomodulatory activity of selenium exopolysaccharide produced byLactococcus lactissubsp.Lactis. FOOD AGR IMMUNOL 2014. [DOI: 10.1080/09540105.2014.894000] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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21
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Yang T, Wu K, Wang F, Liang X, Liu Q, Li G, Li Q. Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.08.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Prasanna P, Grandison A, Charalampopoulos D. Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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23
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Kanmani P, Satish Kumar R, Yuvaraj N, Paari KA, Pattukumar V, Arul V. Probiotics and its functionally valuable products-a review. Crit Rev Food Sci Nutr 2013; 53:641-58. [PMID: 23627505 DOI: 10.1080/10408398.2011.553752] [Citation(s) in RCA: 128] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB.
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Affiliation(s)
- Paulraj Kanmani
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Pondicherry, 605014, India
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24
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Oluk AC, Güven M, Hayaloglu AA. Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12320] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aylin C. Oluk
- Ministry of Food, Agriculture and Livestock; Alata Horticultural Research Station; Mersin 33740 Turkey
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; Adana 01330 Turkey
| | - Mehmet Güven
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; Adana 01330 Turkey
| | - Ali A. Hayaloglu
- Department of Food Engineering; Faculty of Engineering; Inonu University; Malatya 44280 Turkey
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25
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Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.016] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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26
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Gentès MC, St-Gelais D, Turgeon SL. Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0121-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Mati M, Staruch L. Monitoring of a gluten content in selected meat products from three biggest meat producers in Slovakia. POTRAVINARSTVO 2012. [DOI: 10.5219/167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The work is focused on a monitoring of a gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a type of protein complex which is typical naturally presented component of wheat, barley and rye. Flour from this sources with natural gluten content is also added into the some type of meat products and other foodstuffs for a technological reasons hand in hand with economic reasons. Some of the gluten quantities could be hazardous for sensitive people as celiatics and allergic to gluten. Within the context of this reasons there is a need to control the amounts of this hidden type of gluten inclusive of spice mixes using in a meat production. Monitoring by itself was realized with a use of the sandwich ELISA RIDASCREEN® Fast Gliadin test. ELISA means enzyme linked immunosorbent assay. It is based on a specific reaction among the enzyme and antigen leading to a creation of a complex. This test provides us exact quantitification of a gluten content in this type of food products using a colorimetric reaction of a complex by observing of all fundamentals of this technique. There were analysed 16 meat products and 5 types of spice mixes in total.
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Cruz AG, Cadena RS, Walter EH, Mortazavian AM, Granato D, Faria JA, Bolini HM. Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development. Compr Rev Food Sci Food Saf 2010; 9:358-373. [DOI: 10.1111/j.1541-4337.2010.00115.x] [Citation(s) in RCA: 135] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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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]
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