Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley

Martensson, O ; Jönsson, C ; Duenas-Chasco, M ; Irastorza, A ; Öste, Rickard LU and Holst, Olle LU (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:
author
; ; ; ; and
organization
publishing date
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
2021-03-09 02:04:40
@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},
  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},
}