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dc.contributor.author
De Vuyst, Luc
dc.contributor.author
Zamfir, Medana
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.contributor.author
Adriany, Tom
dc.contributor.author
Marshall, V.
dc.contributor.author
Degeest, Bart
dc.contributor.author
Vaningelgem, Frederik
dc.date.available
2018-09-10T21:05:37Z
dc.date.issued
2003-12
dc.identifier.citation
De Vuyst, Luc; Zamfir, Medana; Mozzi, Fernanda Beatriz; Adriany, Tom; Marshall, V.; et al.; Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks; Elsevier; International Dairy Journal; 13; 8; 12-2003; 707-717
dc.identifier.issn
0958-6946
dc.identifier.uri
http://hdl.handle.net/11336/58989
dc.description.abstract
Relationships between exopolysaccharide (EPS) production (amount, molecular mass and sugar composition of the EPS) by different Streptococcus thermophilus strains as a functional starter culture, and textural characteristics (viscosity) of fermented milk and yoghurt have been studied. Five interesting heteropolysaccharide-producing strains have been tested, Both S. thermophilus LY03 and S. thermophilus CH101 produced the highest amounts of EPS and also displayed the highest apparent viscosities in fermented milk. S. thermophilus ST 111 and S. thermophilus STD differed considerably in EPS yields, but not in apparent viscosities of fermented milk. In addition, S. thermophilus ST 111 displayed a high variability in EPS amounts when cultivated in milk. In milk medium, S. thermophilus LY03 produced two heteropolysaccharides, a high-molecular-mass (HMM) EPS and a low-molecular-mass (LMM) EPS of the same composition (Gal/Glu/GalNAc = 3.4:1.4:1.0), S. thermophilus ST 111 produced only a HMM-EPS (Gal/Rha = 2.5:1.0), while S. thermophilus CH 101 (Gal/Glu = 1.0:1.0), S. thermophilus ST 113 (Gal/Glu/Rha/GalNAc = 1.7:3.9:1.5:1.0) and S. thermophilus STD (Gal/Glu/Rha/GalNAc = 3.5:6.2:1.2:1.0) produced only LMM-EPS. Both HMM-EPS and LMM-EPS solutions (S. thermophilus LY03) demonstrated a pseudoplastic character; HMM-EPS solutions of 0.2% (m/v) displayed a high consistency as well. Although its production of high EPS amounts, S. thermophilus LY03 resulted in relatively thin yoghurts, so that texture values did not directly correlate with EPS production capacity. Once structure/function relationships are known, one can determine the molecular properties of the isolated and purified EPS (molecular size, structural characteristics) from candidate strains to predict their potential in texture formation. For a final selection of interesting EPS-producing starter strains one should test the EPS production under yoghurt manufacturing conditions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Exopolysaccharides
dc.subject
Functional Starter Cultures
dc.subject
Streptococcus Thermophilus
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Yoghurt
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-30T15:51:51Z
dc.identifier.eissn
1879-0143
dc.journal.volume
13
dc.journal.number
8
dc.journal.pagination
707-717
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: De Vuyst, Luc. Vrije Universiteit Brussel; Bélgica
dc.description.fil
Fil: Zamfir, Medana. Vrije Universiteit Brussel; Bélgica. Institute of Biology; Rumania
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Vrije Universiteit Brussel; Bélgica
dc.description.fil
Fil: Adriany, Tom. Vrije Universiteit Brussel; Bélgica
dc.description.fil
Fil: Marshall, V.. The University of Huddersfield. School of Applied Sciences; Reino Unido
dc.description.fil
Fil: Degeest, Bart. Vrije Universiteit Brussel; Bélgica
dc.description.fil
Fil: Vaningelgem, Frederik. Vrije Universiteit Brussel; Bélgica
dc.journal.title
International Dairy Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/S0958-6946(03)00105-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694603001055
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