Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks

Autores
De Vuyst, Luc; Zamfir, Medana; Mozzi, Fernanda Beatriz; Adriany, Tom; Marshall, V.; Degeest, Bart; Vaningelgem, Frederik
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Relationships between exopolysaccharide (EPS) production (amount, molecular mass and sugar composition of the EPS) by different Streptococcus thermophilus strains as a functional starter culture, and textural characteristics (viscosity) of fermented milk and yoghurt have been studied. Five interesting heteropolysaccharide-producing strains have been tested, Both S. thermophilus LY03 and S. thermophilus CH101 produced the highest amounts of EPS and also displayed the highest apparent viscosities in fermented milk. S. thermophilus ST 111 and S. thermophilus STD differed considerably in EPS yields, but not in apparent viscosities of fermented milk. In addition, S. thermophilus ST 111 displayed a high variability in EPS amounts when cultivated in milk. In milk medium, S. thermophilus LY03 produced two heteropolysaccharides, a high-molecular-mass (HMM) EPS and a low-molecular-mass (LMM) EPS of the same composition (Gal/Glu/GalNAc = 3.4:1.4:1.0), S. thermophilus ST 111 produced only a HMM-EPS (Gal/Rha = 2.5:1.0), while S. thermophilus CH 101 (Gal/Glu = 1.0:1.0), S. thermophilus ST 113 (Gal/Glu/Rha/GalNAc = 1.7:3.9:1.5:1.0) and S. thermophilus STD (Gal/Glu/Rha/GalNAc = 3.5:6.2:1.2:1.0) produced only LMM-EPS. Both HMM-EPS and LMM-EPS solutions (S. thermophilus LY03) demonstrated a pseudoplastic character; HMM-EPS solutions of 0.2% (m/v) displayed a high consistency as well. Although its production of high EPS amounts, S. thermophilus LY03 resulted in relatively thin yoghurts, so that texture values did not directly correlate with EPS production capacity. Once structure/function relationships are known, one can determine the molecular properties of the isolated and purified EPS (molecular size, structural characteristics) from candidate strains to predict their potential in texture formation. For a final selection of interesting EPS-producing starter strains one should test the EPS production under yoghurt manufacturing conditions.
Fil: De Vuyst, Luc. Vrije Universiteit Brussel; Bélgica
Fil: Zamfir, Medana. Vrije Universiteit Brussel; Bélgica. Institute of Biology; Rumania
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Vrije Universiteit Brussel; Bélgica
Fil: Adriany, Tom. Vrije Universiteit Brussel; Bélgica
Fil: Marshall, V.. The University of Huddersfield. School of Applied Sciences; Reino Unido
Fil: Degeest, Bart. Vrije Universiteit Brussel; Bélgica
Fil: Vaningelgem, Frederik. Vrije Universiteit Brussel; Bélgica
Materia
Exopolysaccharides
Functional Starter Cultures
Streptococcus Thermophilus
Yoghurt
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/58989
Acceder
id CONICETDig_431425adaec69db12bfa6a248768bbf6
oai_identifier_str oai:ri.conicet.gov.ar:11336/58989
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milksDe Vuyst, LucZamfir, MedanaMozzi, Fernanda BeatrizAdriany, TomMarshall, V.Degeest, BartVaningelgem, FrederikExopolysaccharidesFunctional Starter CulturesStreptococcus ThermophilusYoghurthttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Relationships between exopolysaccharide (EPS) production (amount, molecular mass and sugar composition of the EPS) by different Streptococcus thermophilus strains as a functional starter culture, and textural characteristics (viscosity) of fermented milk and yoghurt have been studied. Five interesting heteropolysaccharide-producing strains have been tested, Both S. thermophilus LY03 and S. thermophilus CH101 produced the highest amounts of EPS and also displayed the highest apparent viscosities in fermented milk. S. thermophilus ST 111 and S. thermophilus STD differed considerably in EPS yields, but not in apparent viscosities of fermented milk. In addition, S. thermophilus ST 111 displayed a high variability in EPS amounts when cultivated in milk. In milk medium, S. thermophilus LY03 produced two heteropolysaccharides, a high-molecular-mass (HMM) EPS and a low-molecular-mass (LMM) EPS of the same composition (Gal/Glu/GalNAc = 3.4:1.4:1.0), S. thermophilus ST 111 produced only a HMM-EPS (Gal/Rha = 2.5:1.0), while S. thermophilus CH 101 (Gal/Glu = 1.0:1.0), S. thermophilus ST 113 (Gal/Glu/Rha/GalNAc = 1.7:3.9:1.5:1.0) and S. thermophilus STD (Gal/Glu/Rha/GalNAc = 3.5:6.2:1.2:1.0) produced only LMM-EPS. Both HMM-EPS and LMM-EPS solutions (S. thermophilus LY03) demonstrated a pseudoplastic character; HMM-EPS solutions of 0.2% (m/v) displayed a high consistency as well. Although its production of high EPS amounts, S. thermophilus LY03 resulted in relatively thin yoghurts, so that texture values did not directly correlate with EPS production capacity. Once structure/function relationships are known, one can determine the molecular properties of the isolated and purified EPS (molecular size, structural characteristics) from candidate strains to predict their potential in texture formation. For a final selection of interesting EPS-producing starter strains one should test the EPS production under yoghurt manufacturing conditions.Fil: De Vuyst, Luc. Vrije Universiteit Brussel; BélgicaFil: Zamfir, Medana. Vrije Universiteit Brussel; Bélgica. Institute of Biology; RumaniaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Vrije Universiteit Brussel; BélgicaFil: Adriany, Tom. Vrije Universiteit Brussel; BélgicaFil: Marshall, V.. The University of Huddersfield. School of Applied Sciences; Reino UnidoFil: Degeest, Bart. Vrije Universiteit Brussel; BélgicaFil: Vaningelgem, Frederik. Vrije Universiteit Brussel; BélgicaElsevier2003-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58989De Vuyst, Luc; Zamfir, Medana; Mozzi, Fernanda Beatriz; Adriany, Tom; Marshall, V.; et al.; Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks; Elsevier; International Dairy Journal; 13; 8; 12-2003; 707-7170958-69461879-0143CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0958-6946(03)00105-5info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694603001055info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:55Zoai:ri.conicet.gov.ar:11336/58989instacron: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:34982025-09-03 09:53:55.381CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
title Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
spellingShingle Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
De Vuyst, Luc
Exopolysaccharides
Functional Starter Cultures
Streptococcus Thermophilus
Yoghurt
title_short Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
title_full Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
title_fullStr Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
title_full_unstemmed Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
title_sort Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
dc.creator.none.fl_str_mv De Vuyst, Luc
Zamfir, Medana
Mozzi, Fernanda Beatriz
Adriany, Tom
Marshall, V.
Degeest, Bart
Vaningelgem, Frederik
author De Vuyst, Luc
author_facet De Vuyst, Luc
Zamfir, Medana
Mozzi, Fernanda Beatriz
Adriany, Tom
Marshall, V.
Degeest, Bart
Vaningelgem, Frederik
author_role author
author2 Zamfir, Medana
Mozzi, Fernanda Beatriz
Adriany, Tom
Marshall, V.
Degeest, Bart
Vaningelgem, Frederik
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Exopolysaccharides
Functional Starter Cultures
Streptococcus Thermophilus
Yoghurt
topic Exopolysaccharides
Functional Starter Cultures
Streptococcus Thermophilus
Yoghurt
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Relationships between exopolysaccharide (EPS) production (amount, molecular mass and sugar composition of the EPS) by different Streptococcus thermophilus strains as a functional starter culture, and textural characteristics (viscosity) of fermented milk and yoghurt have been studied. Five interesting heteropolysaccharide-producing strains have been tested, Both S. thermophilus LY03 and S. thermophilus CH101 produced the highest amounts of EPS and also displayed the highest apparent viscosities in fermented milk. S. thermophilus ST 111 and S. thermophilus STD differed considerably in EPS yields, but not in apparent viscosities of fermented milk. In addition, S. thermophilus ST 111 displayed a high variability in EPS amounts when cultivated in milk. In milk medium, S. thermophilus LY03 produced two heteropolysaccharides, a high-molecular-mass (HMM) EPS and a low-molecular-mass (LMM) EPS of the same composition (Gal/Glu/GalNAc = 3.4:1.4:1.0), S. thermophilus ST 111 produced only a HMM-EPS (Gal/Rha = 2.5:1.0), while S. thermophilus CH 101 (Gal/Glu = 1.0:1.0), S. thermophilus ST 113 (Gal/Glu/Rha/GalNAc = 1.7:3.9:1.5:1.0) and S. thermophilus STD (Gal/Glu/Rha/GalNAc = 3.5:6.2:1.2:1.0) produced only LMM-EPS. Both HMM-EPS and LMM-EPS solutions (S. thermophilus LY03) demonstrated a pseudoplastic character; HMM-EPS solutions of 0.2% (m/v) displayed a high consistency as well. Although its production of high EPS amounts, S. thermophilus LY03 resulted in relatively thin yoghurts, so that texture values did not directly correlate with EPS production capacity. Once structure/function relationships are known, one can determine the molecular properties of the isolated and purified EPS (molecular size, structural characteristics) from candidate strains to predict their potential in texture formation. For a final selection of interesting EPS-producing starter strains one should test the EPS production under yoghurt manufacturing conditions.
Fil: De Vuyst, Luc. Vrije Universiteit Brussel; Bélgica
Fil: Zamfir, Medana. Vrije Universiteit Brussel; Bélgica. Institute of Biology; Rumania
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Vrije Universiteit Brussel; Bélgica
Fil: Adriany, Tom. Vrije Universiteit Brussel; Bélgica
Fil: Marshall, V.. The University of Huddersfield. School of Applied Sciences; Reino Unido
Fil: Degeest, Bart. Vrije Universiteit Brussel; Bélgica
Fil: Vaningelgem, Frederik. Vrije Universiteit Brussel; Bélgica
description Relationships between exopolysaccharide (EPS) production (amount, molecular mass and sugar composition of the EPS) by different Streptococcus thermophilus strains as a functional starter culture, and textural characteristics (viscosity) of fermented milk and yoghurt have been studied. Five interesting heteropolysaccharide-producing strains have been tested, Both S. thermophilus LY03 and S. thermophilus CH101 produced the highest amounts of EPS and also displayed the highest apparent viscosities in fermented milk. S. thermophilus ST 111 and S. thermophilus STD differed considerably in EPS yields, but not in apparent viscosities of fermented milk. In addition, S. thermophilus ST 111 displayed a high variability in EPS amounts when cultivated in milk. In milk medium, S. thermophilus LY03 produced two heteropolysaccharides, a high-molecular-mass (HMM) EPS and a low-molecular-mass (LMM) EPS of the same composition (Gal/Glu/GalNAc = 3.4:1.4:1.0), S. thermophilus ST 111 produced only a HMM-EPS (Gal/Rha = 2.5:1.0), while S. thermophilus CH 101 (Gal/Glu = 1.0:1.0), S. thermophilus ST 113 (Gal/Glu/Rha/GalNAc = 1.7:3.9:1.5:1.0) and S. thermophilus STD (Gal/Glu/Rha/GalNAc = 3.5:6.2:1.2:1.0) produced only LMM-EPS. Both HMM-EPS and LMM-EPS solutions (S. thermophilus LY03) demonstrated a pseudoplastic character; HMM-EPS solutions of 0.2% (m/v) displayed a high consistency as well. Although its production of high EPS amounts, S. thermophilus LY03 resulted in relatively thin yoghurts, so that texture values did not directly correlate with EPS production capacity. Once structure/function relationships are known, one can determine the molecular properties of the isolated and purified EPS (molecular size, structural characteristics) from candidate strains to predict their potential in texture formation. For a final selection of interesting EPS-producing starter strains one should test the EPS production under yoghurt manufacturing conditions.
publishDate 2003
dc.date.none.fl_str_mv 2003-12
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/11336/58989
De Vuyst, Luc; Zamfir, Medana; Mozzi, Fernanda Beatriz; Adriany, Tom; Marshall, V.; et al.; Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks; Elsevier; International Dairy Journal; 13; 8; 12-2003; 707-717
0958-6946
1879-0143
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58989
identifier_str_mv De Vuyst, Luc; Zamfir, Medana; Mozzi, Fernanda Beatriz; Adriany, Tom; Marshall, V.; et al.; Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks; Elsevier; International Dairy Journal; 13; 8; 12-2003; 707-717
0958-6946
1879-0143
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/S0958-6946(03)00105-5
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694603001055
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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