Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks

Autores
Hamet, Maria Fernanda; Piermaria, Judith Araceli; Abraham, Analia Graciela
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study the ability to produce exopolysaccharides during growth in milk of 28 Lactobacillus, previously isolated from kefir grain, was investigated and the rheological properties of the obtained fermented milks were also studied. During fermentation all microorganisms were able to produce polysaccharide with final concentration ranging from 20 mg L-1 to 370 mg L-1. Lactobacillus kefiranofaciens and Lactobacillus plantarum strains produced oligosaccharide with low degree of polymerization. The exopolysaccharides produced by the five Lactobacillus paracasei strains presented also a high molecular weight fraction. In consequence the acid milk gels obtained by fermentation with all the L. paracasei strains were the ones that presented the highest viscosities. Nevertheless the viscolestic characteristics of the resulting acid gels were different. L. paracasei CIDCA 83123 produces a milk having a viscous behavior whereas fermented milks with L. paracasei CIDCA 8339, CIDCA 83120, CIDCA 83121 and CIDCA 83124 has gel structure. The five L. paracasei strains isolated from kefir studied in the present work were the first described that produce high molecular weight exopolysaccharides. Since production of high molecular weight exopolysaccharides affects the viscosity of fermented milk these strains could have a successful application improving texture of fermented dairy product.
Fil: Hamet, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Piermaria, Judith Araceli. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Bioquímica y Control de Alimentos; Argentina
Materia
Exopolysaccharide
Fermented Milk
Kefir
Lactobacillus
Rheological Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48980
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48980
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milksHamet, Maria FernandaPiermaria, Judith AraceliAbraham, Analia GracielaExopolysaccharideFermented MilkKefirLactobacillusRheological Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study the ability to produce exopolysaccharides during growth in milk of 28 Lactobacillus, previously isolated from kefir grain, was investigated and the rheological properties of the obtained fermented milks were also studied. During fermentation all microorganisms were able to produce polysaccharide with final concentration ranging from 20 mg L-1 to 370 mg L-1. Lactobacillus kefiranofaciens and Lactobacillus plantarum strains produced oligosaccharide with low degree of polymerization. The exopolysaccharides produced by the five Lactobacillus paracasei strains presented also a high molecular weight fraction. In consequence the acid milk gels obtained by fermentation with all the L. paracasei strains were the ones that presented the highest viscosities. Nevertheless the viscolestic characteristics of the resulting acid gels were different. L. paracasei CIDCA 83123 produces a milk having a viscous behavior whereas fermented milks with L. paracasei CIDCA 8339, CIDCA 83120, CIDCA 83121 and CIDCA 83124 has gel structure. The five L. paracasei strains isolated from kefir studied in the present work were the first described that produce high molecular weight exopolysaccharides. Since production of high molecular weight exopolysaccharides affects the viscosity of fermented milk these strains could have a successful application improving texture of fermented dairy product.Fil: Hamet, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Piermaria, Judith Araceli. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Bioquímica y Control de Alimentos; ArgentinaElsevier Science2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48980Hamet, Maria Fernanda; Piermaria, Judith Araceli; Abraham, Analia Graciela; Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 129-1350023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.03.097info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815002509info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:28:11Zoai:ri.conicet.gov.ar:11336/48980instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:28:11.726CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
title Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
spellingShingle Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
Hamet, Maria Fernanda
Exopolysaccharide
Fermented Milk
Kefir
Lactobacillus
Rheological Properties
title_short Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
title_full Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
title_fullStr Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
title_full_unstemmed Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
title_sort Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
dc.creator.none.fl_str_mv Hamet, Maria Fernanda
Piermaria, Judith Araceli
Abraham, Analia Graciela
author Hamet, Maria Fernanda
author_facet Hamet, Maria Fernanda
Piermaria, Judith Araceli
Abraham, Analia Graciela
author_role author
author2 Piermaria, Judith Araceli
Abraham, Analia Graciela
author2_role author
author
dc.subject.none.fl_str_mv Exopolysaccharide
Fermented Milk
Kefir
Lactobacillus
Rheological Properties
topic Exopolysaccharide
Fermented Milk
Kefir
Lactobacillus
Rheological Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this study the ability to produce exopolysaccharides during growth in milk of 28 Lactobacillus, previously isolated from kefir grain, was investigated and the rheological properties of the obtained fermented milks were also studied. During fermentation all microorganisms were able to produce polysaccharide with final concentration ranging from 20 mg L-1 to 370 mg L-1. Lactobacillus kefiranofaciens and Lactobacillus plantarum strains produced oligosaccharide with low degree of polymerization. The exopolysaccharides produced by the five Lactobacillus paracasei strains presented also a high molecular weight fraction. In consequence the acid milk gels obtained by fermentation with all the L. paracasei strains were the ones that presented the highest viscosities. Nevertheless the viscolestic characteristics of the resulting acid gels were different. L. paracasei CIDCA 83123 produces a milk having a viscous behavior whereas fermented milks with L. paracasei CIDCA 8339, CIDCA 83120, CIDCA 83121 and CIDCA 83124 has gel structure. The five L. paracasei strains isolated from kefir studied in the present work were the first described that produce high molecular weight exopolysaccharides. Since production of high molecular weight exopolysaccharides affects the viscosity of fermented milk these strains could have a successful application improving texture of fermented dairy product.
Fil: Hamet, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Piermaria, Judith Araceli. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Bioquímica y Control de Alimentos; Argentina
description In this study the ability to produce exopolysaccharides during growth in milk of 28 Lactobacillus, previously isolated from kefir grain, was investigated and the rheological properties of the obtained fermented milks were also studied. During fermentation all microorganisms were able to produce polysaccharide with final concentration ranging from 20 mg L-1 to 370 mg L-1. Lactobacillus kefiranofaciens and Lactobacillus plantarum strains produced oligosaccharide with low degree of polymerization. The exopolysaccharides produced by the five Lactobacillus paracasei strains presented also a high molecular weight fraction. In consequence the acid milk gels obtained by fermentation with all the L. paracasei strains were the ones that presented the highest viscosities. Nevertheless the viscolestic characteristics of the resulting acid gels were different. L. paracasei CIDCA 83123 produces a milk having a viscous behavior whereas fermented milks with L. paracasei CIDCA 8339, CIDCA 83120, CIDCA 83121 and CIDCA 83124 has gel structure. The five L. paracasei strains isolated from kefir studied in the present work were the first described that produce high molecular weight exopolysaccharides. Since production of high molecular weight exopolysaccharides affects the viscosity of fermented milk these strains could have a successful application improving texture of fermented dairy product.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48980
Hamet, Maria Fernanda; Piermaria, Judith Araceli; Abraham, Analia Graciela; Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 129-135
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48980
identifier_str_mv Hamet, Maria Fernanda; Piermaria, Judith Araceli; Abraham, Analia Graciela; Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 129-135
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.03.097
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815002509
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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