Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity

被引：29

作者：

Benhouna, Insaf Samira ^{[1
]}

Heumann, Arnaud ^{[2
]}

Rieu, Aurelie ^{[2
]}

Guzzo, Jean ^{[2
]}

Kihal, Mabrouk ^{[1
]}

Bettache, Guessas ^{[1
]}

Champion, Dominique ^{[2
]}

Coelho, Christian ^{[2
]}

Weidmann, Stephanie ^{[2
]}

机构：

[1] Univ Oran, Fac Sci Nat & Vie, Lab Microbiol Fondamentale & Appl, Oran, Algeria

[2] Univ Bourgogne Franche Comte, AgroSup Dijon, Dijon, France

来源：

INTERNATIONAL DAIRY JOURNAL | 2019年 / 90卷

关键词：

LACTIC-ACID BACTERIA; PHYSICAL-PROPERTIES; CULTURES; PROTEIN; YOGURT; POLYSACCHARIDE; ANTIOXIDANT; TEXTURE; FAT;

D O I：

10.1016/j.idairyj.2018.11.006

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The purpose of this study was to characterise the production of exopolysaccharide (EPS) by indigenous lactic acid bacteria (LAB) isolated from traditional Algerian dairy products and to evaluate their possible use in agri-foods. Among the collection of isolated strains, the strain Weissella confusa (W4) was selected for its ability to produce EPS once exposed to a sucrose culture medium. EPS produced were first isolated with a standardised method and further characterised in terms of molecular size, antioxidant activity, and rheological properties. Its direct implication in the texture and syneresis of acid milk gel was evaluated offering interesting industrial applications for its use during processes dealing with dairy products. (C) 2018 Elsevier Ltd. All rights reserved.

引用

页码：88 / 94

页数：7

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