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Titel: Capsular exopolysaccharides from two Streptococcus thermophilus strains differ in their moisture sorption behavior
Autor(en): Nachtigall, CarstenIn der Gemeinsamen Normdatei der DNB nachschlagen
Surber, GeorgIn der Gemeinsamen Normdatei der DNB nachschlagen
Wefers, DanielIn der Gemeinsamen Normdatei der DNB nachschlagen
Vogel, CordulaIn der Gemeinsamen Normdatei der DNB nachschlagen
Rohm, Harald
Jaros, DorisIn der Gemeinsamen Normdatei der DNB nachschlagen
Erscheinungsdatum: 2023
Art: Artikel
Sprache: Englisch
Zusammenfassung: Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS’s high water binding capacity. There are two different types of EPS that may be produced, namely free exopolysaccharides (fEPS) which are secreted into the medium, and capsular EPS (cEPS) which remain attached to the bacterial cell wall. This study aims to analyze their individual contribution to techno-functional properties of fermented milk by determining the moisture sorption behavior of isolated fEPS and cell-attached cEPS from two S. thermophilus strains separately: ST-1G, a producer of non-ropy fEPS and cEPS, and ST-2E, a producer of ropy fEPS and cEPS. Differences in moisture load and sorption kinetics, determined for the first time for microbial EPS, were related to structural and macromolecular properties. The observed data are discussed by using previously published data on the physical properties of stirred fermented milk produced with these two strains. ST-1G EPS showed a higher cEPS fraction, a higher moisture load and slower moisture desorption than EPS produced by ST-2E, thus contributing to lower syneresis in fermented milk. For ST-2E, higher gel viscosity was related to a higher intrinsic viscosity and molecular mass of the ropy fEPS. Both strains produced complex EPS or EPS mixtures with clearly different molecular structures.
URI: https://opendata.uni-halle.de//handle/1981185920/103821
http://dx.doi.org/10.25673/101870
Open-Access: Open-Access-Publikation
Nutzungslizenz: (CC BY 4.0) Creative Commons Namensnennung 4.0 International(CC BY 4.0) Creative Commons Namensnennung 4.0 International
Journal Titel: Foods
Verlag: MDPI
Verlagsort: Basel
Band: 12
Heft: 3
Originalveröffentlichung: 10.3390/foods12030596
Enthalten in den Sammlungen:Open Access Publikationen der MLU

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