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Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.

Mårtensson, O; Duenas-Chasco, M; Irastorza, A; Öste, Rickard LU and Holst, Olle LU (2003) In LWT- Food Science and Technology 36(3). p.353-357
Abstract
The fermentation characteristics of two strains of lactic acid bacteria (LAB), Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were compared in an oat-based, nondairy milk medium (Adavena® G40). Viscosity and ropiness were the main growth parameters studied. Both strains are reported to produce an exopolysaccharide (EPS) with a -glucan structure; in addition, the L. brevis strain produces also an EPS with an -glucan structure. Both strains were able to ferment and produce EPS in the oat-based, nondairy medium to the extent that an obvious change was observed in terms of viscosity and ropiness during the fermentation period. These results show the potential of both LAB strains as possible starter cultures in new kinds of fermented,... (More)
The fermentation characteristics of two strains of lactic acid bacteria (LAB), Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were compared in an oat-based, nondairy milk medium (Adavena® G40). Viscosity and ropiness were the main growth parameters studied. Both strains are reported to produce an exopolysaccharide (EPS) with a -glucan structure; in addition, the L. brevis strain produces also an EPS with an -glucan structure. Both strains were able to ferment and produce EPS in the oat-based, nondairy medium to the extent that an obvious change was observed in terms of viscosity and ropiness during the fermentation period. These results show the potential of both LAB strains as possible starter cultures in new kinds of fermented, nondairy milk products. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Fermented oat, Adavena®, Exopolysaccharides, Lactic acid bacteria, β-glucan
in
LWT- Food Science and Technology
volume
36
issue
3
pages
353 - 357
publisher
Elsevier
external identifiers
  • wos:000181915000009
  • scopus:0037239341
ISSN
0023-6438
DOI
10.1016/S0023-6438(03)00020-3
language
English
LU publication?
yes
id
96797eb2-d6ff-49b1-91e1-3ec90ce778ec (old id 129202)
date added to LUP
2007-07-02 14:44:12
date last changed
2017-01-01 07:25:39
@article{96797eb2-d6ff-49b1-91e1-3ec90ce778ec,
  abstract     = {The fermentation characteristics of two strains of lactic acid bacteria (LAB), Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were compared in an oat-based, nondairy milk medium (Adavena® G40). Viscosity and ropiness were the main growth parameters studied. Both strains are reported to produce an exopolysaccharide (EPS) with a -glucan structure; in addition, the L. brevis strain produces also an EPS with an -glucan structure. Both strains were able to ferment and produce EPS in the oat-based, nondairy medium to the extent that an obvious change was observed in terms of viscosity and ropiness during the fermentation period. These results show the potential of both LAB strains as possible starter cultures in new kinds of fermented, nondairy milk products.},
  author       = {Mårtensson, O and Duenas-Chasco, M and Irastorza, A and Öste, Rickard and Holst, Olle},
  issn         = {0023-6438},
  keyword      = {Fermented oat,Adavena®,Exopolysaccharides,Lactic acid bacteria,β-glucan},
  language     = {eng},
  number       = {3},
  pages        = {353--357},
  publisher    = {Elsevier},
  series       = {LWT- Food Science and Technology},
  title        = {Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.},
  url          = {http://dx.doi.org/10.1016/S0023-6438(03)00020-3},
  volume       = {36},
  year         = {2003},
}