scholarly journals Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y

2017 ◽  
Vol 100 (9) ◽  
pp. 6906-6917 ◽  
Author(s):  
Som N. Khanal ◽  
John. A. Lucey
Keyword(s):  
Rheological Properties ◽  
Molar Mass ◽  
Streptococcus Thermophilus

The Mobility and Rheological Properties of Phenyl Silicone Rubber

2012 ◽  
Vol 624 ◽  
pp. 256-259 ◽  
Author(s):  
Zhen Wu ◽  
Ying Qiang Zhang ◽  
Qing Guo
Keyword(s):  
Temperature Dependence ◽  
Rheological Properties ◽  
Silicone Rubber ◽  
Molar Mass ◽  
High Molar Mass

In this paper the mobility and factots affecting mobility of phenyl silicone rubber is studied. The results showed that the crystallinity of phenyl silicone rubber was declined because of the presence of phenyl and the higher the phenyl content, the lower the crystallinity when the phenyl content was low. The viscosity of the phenyl silicone rubber was rised as molar mass and phenyl content of the rubber was increased but the changes was not uniform. The viscosity of the phenyl silicone rubber was declined as temperature was increased and viscosity-temperature dependence of the high molar mass phenyl silicone rubber was larger. The influence of shearing on the viscosity and mobility of the phenyl silicone rubber were evident.

Influence of Xyloglucan Molar Mass on Rheological Properties of Cellulose Nanocrystal/Xyloglucan Hydrogels

2019 ◽  
Vol 7 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Malika Talantikite ◽  
Antoine Gourlay ◽  
Sophie Le Gall ◽  
Bernard Cathala
Keyword(s):  
Rheological Properties ◽  
Molar Mass ◽  
Cellulose Nanocrystal

Molar mass and temperature dependence of rheological properties of polymethylmethacrylate melt

2018 ◽  
Vol 221 ◽  
pp. 62-65 ◽  
Author(s):  
Zhili Lu ◽  
Yamin Pan ◽  
Xianhu Liu ◽  
Guoqiang Zheng ◽  
Dirk W Schubert ◽  
...  
Keyword(s):  
Temperature Dependence ◽  
Rheological Properties ◽  
Molar Mass

scholarly journals RESEARCHES CONCERNING THE BIOSYNTHESIS OF EXOPOLYSACCHARIDES IN THE FERMENTED DAIRY PRODUCTS WITH THE YOGURT CULTURE YF-L 811

1970 ◽  
Vol 63 ◽  
Author(s):  
Ina Simiţaru ◽  
Rodica Segal
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rheological Properties ◽  
Dairy Products ◽  
Culture Media ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Temperature Conditions ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The exopolysaccharides produced by the lactic acid bacteria confer the possibility to obtain fermented dairy products of good quality, with desirable rheological properties, and diverse benefits for health. The capacity of lactic acid bacteria to produce exopolysaccharides is influenced by culture media and the conditions of growth. The purpose of this work was to study the thermophile yogurt culture YF-L 811, which contains Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The study was based on the capacity of the culture to produce exopolysaccharides in different temperature conditions and with different ingredients added in culture media. The amount of exopolysaccharides was correlated to viscosity of the yogurt.

scholarly journals Metabolically Improved Exopolysaccharide Production by Streptococcus thermophilus and Its Influence on the Rheological Properties of Fermented Milk

2005 ◽  
Vol 71 (10) ◽  
pp. 6398-6400 ◽  
Author(s):  
Malin Svensson ◽  
Elisabet Waak ◽  
Ulla Svensson ◽  
Peter Rådström
Keyword(s):  
Rheological Properties ◽  
Carbon Metabolism ◽  
Parent Strain ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Central Carbon Metabolism ◽  
Exopolysaccharide Production ◽  
Central Carbon ◽  
Different Levels

ABSTRACT Altered levels of enzymes in the central carbon metabolism in Streptococcus thermophilus increased the exopolysaccharide (EPS) production 3.3 times over that of the parent strain. The influence of enhanced EPS production on the rheological properties of fermented milk is described for engineered strains of S. thermophilus which produce different levels of EPSs.

scholarly journals The Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt

2020 ◽  
Author(s):  
Hamed Ahari ◽  
Ramona Massoud ◽  
Anousheh Sharifan
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Bulgaricus ◽  
Cuminum Cyminum ◽  
Overall Acceptability

Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were evaluated at three levels of 1%, 2% and 3% of EO during the storage (7, 14, and 21 days). Results: The bacterial activity declined significantly in all samples during the storage (P < 0.05). Adding EO decreased the rate of bacterial growth of both probiotic and starter strains over 21 days. The titratable acidity (TA) and syneresis were increased (P < 0.05), while the pH levels were decreased (P < 0.05) during the storage. The highest viscosity was 8600 mili paskal secent (mPa.s) in control sample in the first day and 5700 mPa.s for 1% cuminum cyminum essential oil (CEO) on the 21st day. The CEO had no effects on flavor, odor, and overall acceptability. Conclusion: Generally, the high level of phenols influenced the biological, physicochemical, and rheological properties of bioyogurts positively.

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