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.
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/129202
- author
- Mårtensson, O ; Duenas-Chasco, M ; Irastorza, A ; Öste, Rickard LU and Holst, Olle LU
- organization
- publishing date
- 2003
- 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
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300), Biotechnology (LTH) (011001037)
- id
- 96797eb2-d6ff-49b1-91e1-3ec90ce778ec (old id 129202)
- date added to LUP
- 2016-04-01 17:09:05
- date last changed
- 2023-11-15 00:33:54
@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}},
keywords = {{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}},
doi = {{10.1016/S0023-6438(03)00020-3}},
volume = {{36}},
year = {{2003}},
}