Potential of Exopolysaccharides in Yoghurt Production
Consumer demand for products with low fat or sugar content and low levels of food additives, as well as cost factors, make exopolysaccharides (EPS) a viable alternative. EPS remain an interesting tool to modulate the sensory properties of yoghurt. This study was designed to evaluate EPS production potential of commercial yoghurt starter cultures (Yo-Flex starters: Harmony 1.0, TWIST 1.0 and YF-L902, Chr.Hansen, Denmark) and their influence on an apparent viscosity of yoghurt samples. The production of intracellularly synthesized EPS by different commercial yoghurt starters varies roughly from 144,08 to 440,81 mg/l. Analysing starters’ producing EPS, they showed large variations in concentration and supposedly composition. TWIST 1.0 had produced greater amounts of EPS in MRS medium and in yoghurt samples but there wasn’t determined significant contribution to development of texture as well as an apparent viscosity of the final product. YF-L902 and Harmony 1.0 starters differed considerably in EPS yields, but not in apparent viscosities (p>0.05) of the final yoghurts. Correlation between EPS concentration and viscosity of yoghurt samples was not established in the study.
<p>[1] J. Cerning, “Exocellular polysaccharides produced by lactic acid bacteria,” FEMS Microbiology Letters, vol. 87, pp. 113-130, 1990. [2] L. De Vuyst, B. Degeest, “Heteropolysaccharides from lactic acid bacteria,” FEMS Microbiology Reviews, vol. 23, pp. 153–177, 1999. [3] P. Ruas-Madiedo, J. Hugenholtz, P. Zoon, “An overview of the functionality of exoplysaccharides produced by lactic acid bacteria,” Proc. of Nizo Dairy Conference on Food Microbes, pp. 163-171, 2001. [4] L. Jolly, “Exploiting exopolysaccharides from lactic acid bacteria,” Antonie Van Leeuwenhoek, vol. 82, pp. 367–374, 2002. [5] G. Robitaille, A. Tremblay, S. Moineau, D. St-Gelais, D. Vadeboncoeur, M. Britten “Fat-free yoghurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus,” Journal of Dairy Sci., vol. 92, pp. 477-482, 2009. [6] B.G.A. Mutlu, M.Mutlu, S.A. Mutlu, K. Aziz, “Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt,” Int. J. of Dairy Tech., vol. 62, pp. 422-430, 2009. [7] P. Duboc, B. Mollet, „Applications of exopolysaccharides in the dairy industry,” Int. Dairy J. , vol. 11, pp. 759–768, 2001. [8] L. De Vuyst, M. Zamfir, F. Mozzi, T. Adriany, V. Marshall, B. Degeest, F. Vaningelgem, “Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter culture in the production of fermented milks,” Int. Dairy J., vol. 13 no. 8, pp. 707-717, 2003. [9] A. D. Welman, I. S. Maddox, „Exopolysaccharides from lactic acid bacteria: perspectives and challenges,” Trends in Biotechnology, vol. 21, no. 6, pp. 269–274, 2003. [10] Chr.Hansen A/S, “Yo-Flex EN Technical Brochure”, revised September 2006. [11] P. Ruas-Madiedo, C. G. de los Reyes-Gavila´n „Methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria,” J. Dairy Sci., vol. 88, pp. 843–856, 2005. [12] M. D. Folkenberg, P. Dejmek, A. Skriver, H.S. Guldager, R. Ipsen, “Sensory and rheological screening of exoplysaccharide producing strains of bacterial yoghurt cultures,” Int. Dairy J., vol. 16, pp. 111- 118, 2006. [13] M. Kleerebezem, R. Van Kranenburg, R. Turier, I. Boela, P. Zoom, E. Looijesteijn, J. Hugenholtsz, W. Vos, “Exopolysaccharides produced by Lactococcus latis: from genetic engineering to improved physical properties?,” Antonie van Leeuwenhoek, vol. 76, pp. 357-365, 1993. [14] L. De Vuyst, B. Degeest, „Exopolysaccharides from lactic acid bacteria. Technological bottlenecks and practical solutions,” Macromol. Symp. 140, pp. 31–41, 1999. [15] B. German, E.J. Schiffrin, R. Reniero, B. Mollet, A. Pfeifer, J.R. Neeser, „The development of functional foods: lessons from the gut,” Trends Biotechnol., vol. 17, pp. 492–499, 1999. [16] H. Kitazawa, T. Harata, J. Uemura, T. Saito, T. Kaneko, T. Itoh, „Phosphate group requirement for mitogenic activation of lymphocytes by an extracellular phosphopolysaccharide from Lactobacillus delbrueckii ssp. bulgaricus,” Int. J. Food Microbiol., vol. 40, pp. 169– 175, 1998. [17] A. Hosono, J. Lee, A. Ametani, M. Natsume, M. Hirayama, T. Adachi, S. Kaminogawa, „Characterization of a water-soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4,” Biosci. Biotechnol. Biochem., vol. 61, pp. 312– 316, 1997. [18] S. Chabot, H.-L. Yu, L. De Léséleuc, D. Cloutier, M.-R. Van Calsteren, M. Lessard, D. Roy, M. Lacroix, D. Oth, “Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6 and IL-12 in human and mouse cultured immunocompetent cells, and IFN-g in mouse splenocytes,” Lait , vol. 81, pp. 683–697, 2001. [19] H. Nakajima, Y. Suzuki, H. Kaizu, T. Hirota, „Cholesterol lowering activity of ropy fermented milk,” J. Food Sci., vol. 57, pp. 1327–1329, 1992.</p>
<p>[1] J. Cerning, “Exocellular polysaccharides produced by lactic acid bacteria,” FEMS Microbiology Letters, vol. 87, pp. 113-130, 1990. [2] L. De Vuyst, B. Degeest, “Heteropolysaccharides from lactic acid bacteria,” FEMS Microbiology Reviews, vol. 23, pp. 153–177, 1999. [3] P. Ruas-Madiedo, J. Hugenholtz, P. Zoon, “An overview of the functionality of exoplysaccharides produced by lactic acid bacteria,” Proc. of Nizo Dairy Conference on Food Microbes, pp. 163-171, 2001. [4] L. Jolly, “Exploiting exopolysaccharides from lactic acid bacteria,” Antonie Van Leeuwenhoek, vol. 82, pp. 367–374, 2002. [5] G. Robitaille, A. Tremblay, S. Moineau, D. St-Gelais, D. Vadeboncoeur, M. Britten “Fat-free yoghurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus,” Journal of Dairy Sci., vol. 92, pp. 477-482, 2009. [6] B.G.A. Mutlu, M.Mutlu, S.A. Mutlu, K. Aziz, “Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt,” Int. J. of Dairy Tech., vol. 62, pp. 422-430, 2009. [7] P. Duboc, B. Mollet, „Applications of exopolysaccharides in the dairy industry,” Int. Dairy J. , vol. 11, pp. 759–768, 2001. [8] L. De Vuyst, M. Zamfir, F. Mozzi, T. Adriany, V. Marshall, B. Degeest, F. Vaningelgem, “Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter culture in the production of fermented milks,” Int. Dairy J., vol. 13 no. 8, pp. 707-717, 2003. [9] A. D. Welman, I. S. Maddox, „Exopolysaccharides from lactic acid bacteria: perspectives and challenges,” Trends in Biotechnology, vol. 21, no. 6, pp. 269–274, 2003. [10] Chr.Hansen A/S, “Yo-Flex EN Technical Brochure”, revised September 2006. [11] P. Ruas-Madiedo, C. G. de los Reyes-Gavila´n „Methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria,” J. Dairy Sci., vol. 88, pp. 843–856, 2005. [12] M. D. Folkenberg, P. Dejmek, A. Skriver, H.S. Guldager, R. Ipsen, “Sensory and rheological screening of exoplysaccharide producing strains of bacterial yoghurt cultures,” Int. Dairy J., vol. 16, pp. 111- 118, 2006. [13] M. Kleerebezem, R. Van Kranenburg, R. Turier, I. Boela, P. Zoom, E. Looijesteijn, J. Hugenholtsz, W. Vos, “Exopolysaccharides produced by Lactococcus latis: from genetic engineering to improved physical properties?,” Antonie van Leeuwenhoek, vol. 76, pp. 357-365, 1993. [14] L. De Vuyst, B. Degeest, „Exopolysaccharides from lactic acid bacteria. Technological bottlenecks and practical solutions,” Macromol. Symp. 140, pp. 31–41, 1999. [15] B. German, E.J. Schiffrin, R. Reniero, B. Mollet, A. Pfeifer, J.R. Neeser, „The development of functional foods: lessons from the gut,” Trends Biotechnol., vol. 17, pp. 492–499, 1999. [16] H. Kitazawa, T. Harata, J. Uemura, T. Saito, T. Kaneko, T. Itoh, „Phosphate group requirement for mitogenic activation of lymphocytes by an extracellular phosphopolysaccharide from Lactobacillus delbrueckii ssp. bulgaricus,” Int. J. Food Microbiol., vol. 40, pp. 169– 175, 1998. [17] A. Hosono, J. Lee, A. Ametani, M. Natsume, M. Hirayama, T. Adachi, S. Kaminogawa, „Characterization of a water-soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4,” Biosci. Biotechnol. Biochem., vol. 61, pp. 312– 316, 1997. [18] S. Chabot, H.-L. Yu, L. De Léséleuc, D. Cloutier, M.-R. Van Calsteren, M. Lessard, D. Roy, M. Lacroix, D. Oth, “Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6 and IL-12 in human and mouse cultured immunocompetent cells, and IFN-g in mouse splenocytes,” Lait , vol. 81, pp. 683–697, 2001. [19] H. Nakajima, Y. Suzuki, H. Kaizu, T. Hirota, „Cholesterol lowering activity of ropy fermented milk,” J. Food Sci., vol. 57, pp. 1327–1329, 1992.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:50099", author = "Jana Feldmane and Pavels Semjonovs and Inga Ciprovica", title = "Potential of Exopolysaccharides in Yoghurt Production", abstract = "Consumer demand for products with low fat or sugar content and low levels of food additives, as well as cost factors, make exopolysaccharides (EPS) a viable alternative. EPS remain an interesting tool to modulate the sensory properties of yoghurt. This study was designed to evaluate EPS production potential of commercial yoghurt starter cultures (Yo-Flex starters: Harmony 1.0, TWIST 1.0 and YF-L902, Chr.Hansen, Denmark) and their influence on an apparent viscosity of yoghurt samples. The production of intracellularly synthesized EPS by different commercial yoghurt starters varies roughly from 144,08 to 440,81 mg/l. Analysing starters’ producing EPS, they showed large variations in concentration and supposedly composition. TWIST 1.0 had produced greater amounts of EPS in MRS medium and in yoghurt samples but there wasn’t determined significant contribution to development of texture as well as an apparent viscosity of the final product. YF-L902 and Harmony 1.0 starters differed considerably in EPS yields, but not in apparent viscosities (p>0.05) of the final yoghurts. Correlation between EPS concentration and viscosity of yoghurt samples was not established in the study.
", keywords = " Exopolysaccharides, yoghurt starters, apparent viscosity.", volume = "7", number = "8", pages = "752-4", }
