Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

2009 ◽  
Vol 76 (1) ◽  
pp. 90-97 ◽  
Author(s):  
Pradip Behare ◽  
Rameshwar Singh ◽  
Rudrapratap P Singh
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Fermented Milk ◽  
Sensory Properties

Forty seven exopolysaccharide (EPS) producing mesophilic lactic acid bacteria have been isolated from Dahi and raw milk and selected cultures were evaluated for their influence on rheological and sensory properties of fat-free Dahi. Two isolates namely B-6 and KT-24 that showed promising technological attributes were identified as Lc. lactis subsp. lactis strains. B-6 produced 184±2 mg/l EPS in deproteinized whey medium compared with 193±1 mg/l by KT-24. EPS produced by B-6 was a heteropolysaccharide (consisting of glucose and mannose, 1:7·4) with molecular weight of 3·0×104 Da whereas KT-24 EPS was a homopolysaccharide (rhamnose) having molecular weight of 4·5×104 Da. Both EPS producing cultures showed significant changes in rheological and sensory properties of fat-free Dahi. Dahi prepared by these cultures was more viscous, adhesive, sticky, showed lower susceptibility to whey separation, and received higher sensory scores than Dahi prepared with non-EPS producing culture.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Prasad Patil ◽  
Akanksha Wadehra ◽  
Kanchan Munjal ◽  
Pradip Behare
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Fermented Milk Products ◽  
Exopolysaccharides Production

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as <italic>S. thermophilus</italic>, 2 were <italic>Lb. rhamnosus</italic> and 2 were confirmed as <italic>Lb. fermentum</italic>. Two <italic>S. thermophilus</italic> strains (PD7 and PD11) and <italic>Lb. fermentum</italic> strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

DNA fingerprinting of thermophilic lactic acid bacteria using repetitive sequence-based polymerase chain reaction

2000 ◽  
Vol 67 (3) ◽  
pp. 381-392 ◽  
Author(s):  
PATRICIO J. DE URRAZA ◽  
ANDREA GÓMEZ-ZAVAGLIA ◽  
MARIO E. LOZANO ◽  
VICTOR ROMANOWSKI ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Polymerase Chain Reaction ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Direct Detection ◽  
Starter Culture ◽  
Raw Milk ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Chain Reaction ◽  
Polymerase Chain

DNA fingerprints of lactic acid bacteria were generated by polymerase chain reaction using a primer based on the repetitive elements found in the genome of Streptococcus pneumoniae (BOX-PCR). The method made it possible to identify 37 isolates from raw milk, industrial starters and yogurt. Differentiation at species, subspecies and strain level was possible for Lactobacillus delbrueckii subsp. lactis, Lb. delbrueckii subsp bulgaricus and Str. thermophilus. BOX-PCR was also applied to studying the strain composition of a starter culture and the direct detection of strains in commercial fermented milk.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

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