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Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media

Mårtensson, Olof LU ; Öste, Rickard LU and Holst, Olle LU (2002) In European Food Research and Technology 214(3). p.232-236
Abstract
Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shear thinning. The highest viscosity was measured at a shear rate of 129 s(-1) when a mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Lactobacillus brevis DSM 1269 was grown at 30degreesC in the medium containing mostly glucose as the carbohydrate source (Adavena G40). The mixed culture consisting of... (More)
Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shear thinning. The highest viscosity was measured at a shear rate of 129 s(-1) when a mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Lactobacillus brevis DSM 1269 was grown at 30degreesC in the medium containing mostly glucose as the carbohydrate source (Adavena G40). The mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Streptococcus thermophilus DSM 20259 gave the highest viscosity when using the medium with a dry matter content of 20% and maltose as the main carbohydrate source (Adavena M40). The EPS formation in the Adavena G40 medium was confirmed by isolating the soluble polymer fraction after fermentation. A higher yield of polymer dry mass was obtained from the samples with higher viscosity. The study shows that the eo-operative growth that occurs when using mixed cultures also influences the EPS formation and final viscosity in the different oat-based media. This knowledge is of importance when strains are selected for the development of new kinds of fermented, oat-based, non-dairy products. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
oats, NCFB 2772, Lactobacillus delbrueckii subsp bulgaricus, adavena, exopolysaccharides, non-dairy
in
European Food Research and Technology
volume
214
issue
3
pages
232 - 236
publisher
Springer
external identifiers
  • wos:000174834600011
  • scopus:0001577541
ISSN
1438-2377
DOI
10.1007/s00217-001-0440-7
language
English
LU publication?
yes
id
db8d9e74-8a8a-4b7b-bd69-c38e094c6cb1 (old id 340836)
date added to LUP
2007-11-19 13:58:06
date last changed
2017-01-01 06:48:27
@article{db8d9e74-8a8a-4b7b-bd69-c38e094c6cb1,
  abstract     = {Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shear thinning. The highest viscosity was measured at a shear rate of 129 s(-1) when a mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Lactobacillus brevis DSM 1269 was grown at 30degreesC in the medium containing mostly glucose as the carbohydrate source (Adavena G40). The mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Streptococcus thermophilus DSM 20259 gave the highest viscosity when using the medium with a dry matter content of 20% and maltose as the main carbohydrate source (Adavena M40). The EPS formation in the Adavena G40 medium was confirmed by isolating the soluble polymer fraction after fermentation. A higher yield of polymer dry mass was obtained from the samples with higher viscosity. The study shows that the eo-operative growth that occurs when using mixed cultures also influences the EPS formation and final viscosity in the different oat-based media. This knowledge is of importance when strains are selected for the development of new kinds of fermented, oat-based, non-dairy products.},
  author       = {Mårtensson, Olof and Öste, Rickard and Holst, Olle},
  issn         = {1438-2377},
  keyword      = {oats,NCFB 2772,Lactobacillus delbrueckii subsp bulgaricus,adavena,exopolysaccharides,non-dairy},
  language     = {eng},
  number       = {3},
  pages        = {232--236},
  publisher    = {Springer},
  series       = {European Food Research and Technology},
  title        = {Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media},
  url          = {http://dx.doi.org/10.1007/s00217-001-0440-7},
  volume       = {214},
  year         = {2002},
}