Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley
(2005) In LWT - Food Science and Technology 38(2). p.151-155- Abstract
- The formation of exopolysaccharides (EPS) by Pediococcus damnosus strain 2.6 was investigated in two different high P-glucan suspensions of oat (OBC) and barley (BBC). Bacterial growth was confirmed by measuring pH, colony forming units (cfu), viscosity and ropiness during growth. Growth and an increase in viscosity of the beta-glucan suspension based on oat were observed whereas only a minor growth and no significant effect on viscosity was seen in the beta-glucans suspension based on barley. Higher bacterial growth and higher final viscosity and ropiness were observed in samples that were mixed with the OBC and an ordinary commercial oat-base (Adavena(R) G40). These results show the potential of using a combination of a high beta-glucan... (More)
- The formation of exopolysaccharides (EPS) by Pediococcus damnosus strain 2.6 was investigated in two different high P-glucan suspensions of oat (OBC) and barley (BBC). Bacterial growth was confirmed by measuring pH, colony forming units (cfu), viscosity and ropiness during growth. Growth and an increase in viscosity of the beta-glucan suspension based on oat were observed whereas only a minor growth and no significant effect on viscosity was seen in the beta-glucans suspension based on barley. Higher bacterial growth and higher final viscosity and ropiness were observed in samples that were mixed with the OBC and an ordinary commercial oat-base (Adavena(R) G40). These results show the potential of using a combination of a high beta-glucan suspension of cereals to generate fermented products containing both high levels of native beta-glucans from oats or barley and also microbial beta-glucans from the starter culture. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/253509
- author
- Martensson, O ; Jönsson, C ; Duenas-Chasco, M ; Irastorza, A ; Öste, Rickard LU and Holst, Olle LU
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- oat, beta-glucans, lactic acid bacteria, Pediococcus damnosus, 2.6, barley
- in
- LWT - Food Science and Technology
- volume
- 38
- issue
- 2
- pages
- 151 - 155
- publisher
- Elsevier
- external identifiers
-
- wos:000226926400007
- scopus:6944240205
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2004.04.017
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Biotechnology (LTH) (011001037), Applied Nutrition and Food Chemistry (011001300)
- id
- 7e5f6a82-a0df-4bf4-9491-7a855cf16ac8 (old id 253509)
- date added to LUP
- 2016-04-01 16:01:53
- date last changed
- 2023-09-04 11:05:16
@article{7e5f6a82-a0df-4bf4-9491-7a855cf16ac8, abstract = {{The formation of exopolysaccharides (EPS) by Pediococcus damnosus strain 2.6 was investigated in two different high P-glucan suspensions of oat (OBC) and barley (BBC). Bacterial growth was confirmed by measuring pH, colony forming units (cfu), viscosity and ropiness during growth. Growth and an increase in viscosity of the beta-glucan suspension based on oat were observed whereas only a minor growth and no significant effect on viscosity was seen in the beta-glucans suspension based on barley. Higher bacterial growth and higher final viscosity and ropiness were observed in samples that were mixed with the OBC and an ordinary commercial oat-base (Adavena(R) G40). These results show the potential of using a combination of a high beta-glucan suspension of cereals to generate fermented products containing both high levels of native beta-glucans from oats or barley and also microbial beta-glucans from the starter culture.}}, author = {{Martensson, O and Jönsson, C and Duenas-Chasco, M and Irastorza, A and Öste, Rickard and Holst, Olle}}, issn = {{0023-6438}}, keywords = {{oat; beta-glucans; lactic acid bacteria; Pediococcus damnosus; 2.6; barley}}, language = {{eng}}, number = {{2}}, pages = {{151--155}}, publisher = {{Elsevier}}, series = {{LWT - Food Science and Technology}}, title = {{Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley}}, url = {{http://dx.doi.org/10.1016/j.lwt.2004.04.017}}, doi = {{10.1016/j.lwt.2004.04.017}}, volume = {{38}}, year = {{2005}}, }