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Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

Folkenberg, Ditte M. ; Dejmek, Petr LU orcid ; Skriver, Anne and Ipsen, Richard (2006) In Journal of Dairy Research 73(4). p.385-393
Abstract
Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong... (More)
Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong protein network, not too dense and with medium size pores containing EPS, seems associated with these properties. The presence of capsular polysaccharides (CPS) also appeared to be beneficial as did a combination of FPS types, which were distributed differently in the protein network (in serum pores, respectively in association with protein). Obviously, a certain concentration of FPS must be present to provide for these effects on yoghurt texture, but other factors than concentration per se seem more important. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
confocal laser scanning microscopy, ropiness, sensory profile, exopolysaccharides, yoghurt texture, microstructure
in
Journal of Dairy Research
volume
73
issue
4
pages
385 - 393
publisher
Cambridge University Press
external identifiers
  • wos:000242238700001
  • scopus:33750322484
  • pmid:16834816
ISSN
0022-0299
DOI
10.1017/S0022029906001920
language
English
LU publication?
yes
id
df9b0a97-f4a7-4f89-a17b-91a24923dc54 (old id 376554)
date added to LUP
2016-04-01 12:35:54
date last changed
2020-12-29 04:07:38
@article{df9b0a97-f4a7-4f89-a17b-91a24923dc54,
  abstract     = {Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong protein network, not too dense and with medium size pores containing EPS, seems associated with these properties. The presence of capsular polysaccharides (CPS) also appeared to be beneficial as did a combination of FPS types, which were distributed differently in the protein network (in serum pores, respectively in association with protein). Obviously, a certain concentration of FPS must be present to provide for these effects on yoghurt texture, but other factors than concentration per se seem more important.},
  author       = {Folkenberg, Ditte M. and Dejmek, Petr and Skriver, Anne and Ipsen, Richard},
  issn         = {0022-0299},
  language     = {eng},
  number       = {4},
  pages        = {385--393},
  publisher    = {Cambridge University Press},
  series       = {Journal of Dairy Research},
  title        = {Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures},
  url          = {http://dx.doi.org/10.1017/S0022029906001920},
  doi          = {10.1017/S0022029906001920},
  volume       = {73},
  year         = {2006},
}