Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-12-03T19:26:51.832Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  05 January 2009

Pradip Behare ,
Rameshwar Singh  and
Rudrapratap P Singh
Pradip Behare*
Affiliation:
Dairy Microbiology Division, National Dairy Research InstituteKarnal-132001, Haryana, India
Rameshwar Singh
Affiliation:
Dairy Microbiology Division, National Dairy Research InstituteKarnal-132001, Haryana, India
Rudrapratap P Singh
Affiliation:
Dairy Microbiology Division, National Dairy Research InstituteKarnal-132001, Haryana, India
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

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.

Keywords

Lactic acid bacteriaexopolysaccharidesEPSLc. lactis subsp. lactisDahirheological propertiessensory propertiesfermented milks
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 1 , February 2009 , pp. 90 - 97
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anthony, EE 1931 A note on capsule staining. Science 73 319CrossRefGoogle ScholarPubMed
Behare, PV & Prajapati, JB 2007 Thermization as a method for enhancing the shelf-life of cultured butter milk. Indian Journal of Dairy Science 60 86–93Google Scholar
Bouzar, F, Cerning, J & Desmazeaud, M 1997. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yoghurt production. Journal of Dairy Science 80 2310–2317CrossRefGoogle Scholar
Cerning, J 1995 Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria. Lait 75 463–472CrossRefGoogle Scholar
Cerning, J & Marshall, VM 1999 Exopolysaccharides produced by the dairy lactic acid bacteria. Recent Results and Developments in Microbiology 3 195–209Google Scholar
Cerning, J, Bouillanne, C, Landon, M & Desmazeaud, M 1992 Isolation and characterization of exopolysaccharides from slime-forming mesophilic lactic acid bacteria. Journal of Dairy Science 75 692–699CrossRefGoogle Scholar
Chistiansen, PS, Madeira, AIMR & Edelstein, D 1999 The use of ropy milk as stabilizer in the manufacture of ice cream. Milchwissenschaft 54 138–140Google Scholar
Cogan, TM & Accolas, JP 1995 Dairy Starter Cultures. New York; VCH PublishersGoogle Scholar
De Vuyst, L, de Vin, F, Vaningelgem, F & Degeest, B 2001 Recent developments in the biosynthesis and application of heteropolysaccharides from lactic acid bacteria. International Dairy Journal 11 687–707CrossRefGoogle Scholar
De Vuyst, L, Zamfir, M, Mozzi, F, Adriany, T, Marshall, V, Degeest, B & Vaningelgem, F 2003 Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks. International Dairy Journal 13 707–717CrossRefGoogle Scholar
Dierksen, KP, Sandine, WE & Trempy, JE 1997 Expression of ropy and mucoid phenotypes in Lactococcus lactis. Journal of Dairy Science 80 1528–1536CrossRefGoogle ScholarPubMed
Dolyeres, Y, Schaub, L & Lacroix, C 2005 Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties. Journal of Dairy Science 88 4146–4156CrossRefGoogle Scholar
Duboc, P & Mollet, B 2001 Applications of exopolysaccharides in dairy industry. International Dairy Journal 11 759–768CrossRefGoogle Scholar
Folkenberg, DM, Dejmek, P, Skriver, A & Ipsen, R 2005 Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures. Journal of texture studies 36 174–189CrossRefGoogle Scholar
Folkenberg, DM, Dejmek, P, Skriver, A & Guldager, RI 2006 Sensory and rheological screening of exopolysaccahide producing strains of bacterial yoghurt cultures. International Dairy Journal 16 111–118CrossRefGoogle Scholar
Guven, M, Yasar, K, Karaca, OB & Hayaloglu, AA 2005 The effect of inulin as a fat replacer on the quality of set-type low-fat yoghurt manufacture. International Journal of Dairy Technology 58 180–184CrossRefGoogle Scholar
Haque, ZU & Ji, T 2003 Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt. International Journal of Food Science and Technology 38 463–473CrossRefGoogle Scholar
Hassan, AN, Frank, JF, Farmer, MA, Schmidt, KA & Shalabi, SI 1995 Observation of encapsulated lactic acid bacteria using confocal scanning laser microscopy. Journal of Dairy Science 78 2624–2628CrossRefGoogle ScholarPubMed
Hassan, AN, Frank, JF, Schmidt, KA & Shalabi, SI 1996 Rheological properties of yoghurt made with encapsulated non-ropy lactic cultures. Journal of Dairy Science 79 2091–2097CrossRefGoogle Scholar
Holzapfel, WH & Schillinger, V 1992 The genus Leuconostoc. In: The prokaryotes, pp. 1509–1534 (Eds Barlows, A & Truper, HG). Springer, BerlinGoogle Scholar
Indian Standards 1960 IS: 1479 Methods of testing for dairy industry part I. Rapid examination of milk. Indian Standards Institution, New DelhiGoogle Scholar
Jolly, L, Stingele, F, Vincent, SJF, Duboc, P & Neeser, J-R 2002 Exploiting exopolysaccharides from lactic acid bacteria. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 82 367–374Google Scholar
Knoshaug, EP, Ahlgren, JA & Trempy, JE 2000 Growth associated exopolysaccharide expression in Lactococcus lactis subsp. cremoris ropy 352. Journal of Dairy Science 83 633–640CrossRefGoogle Scholar
Kumar, P & Mishra, HN 2003 Optimization of mango soy fortified yoghurt formulation using response surface methodology. International Journal of Food Properties 6 499–517CrossRefGoogle Scholar
Lowry, OH, Rosebrough, NJ, Farr, AL & Randal, RJ 1951 Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 193 265–275CrossRefGoogle ScholarPubMed
Manca de Nadra, MC, Strasser de Saad, AM, Pesce de Ruiz Holgado, AA & Oliver, G 1985 Extracellular polysaccharide production by Lactobacillus bulgaricus CRL. Milchwissenschaft 40 409–411Google Scholar
Marshall, VM & Rawson, HL 1999 Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology 34 137–143CrossRefGoogle Scholar
Marshall, VM, Cowie, EN & Moreton, RS 1995 Analysis and production of two exopolysaccharides from Lactococcus lactis subsp. cremoris LC330. Journal of Dairy Research 62 621–628CrossRefGoogle Scholar
Mozzi, F, Torino, M & de Valdez, G 2001 Identification of exopolysaccharide-producing lactic-acid bacteria: A method for the isolation of polysaccharides in milk cultures. (Eds Spencer, FT & de Spencer, R, Humana Press Totowa, New JerseyGoogle Scholar
Mozzi, F, Vaningelgem, F, Hebert, EM, VanderMeulen, R, Moreno, MRF, Font de Valdez, Z & De Vuyst, L 2006 Diversity of heteropolysaccharide producing lactic acid bacterium strains and their biopolymers. Applied and Environmental Microbiology 72 4431–4435CrossRefGoogle ScholarPubMed
Nakajima, H, Toyoda, S, Toba, T, Itoh, T, Mukai, T, Kitazawa, H & Adachi, S 1990 A novel phophopolysaccharide from slime froming Lactococcus lactis subspecies cremoris SBT 0495. Journal of Dairy Science 73 1472–1477CrossRefGoogle Scholar
Nomura, M, Kobayashi, M & Takashi, O 2002 Rapid PCR-based method which can determine both phenotype and genotype of Lactococcus lactis Subspecies. Applied and Environmental Microbiology 68 2209–2213CrossRefGoogle ScholarPubMed
Prajapati, JB & Nair, BM 2003 The history of fermented foods. In: Fermented Functional Food, pp. 1–25 (Eds Edwards, & Farnworth, R.). CRC Press.Google Scholar
Rawson, HL & Marshall, VM 1997 Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt. International Journal of Food Science and Technology 32 213–220CrossRefGoogle Scholar
Ricciardi, A & Clementi, F 2000 Exopolysaccharides from lactic acid bacteria: Structure, production and technological applications. Italian Journal of Food Science 1 23–45Google Scholar
Rimada, PS & Abraham, AG 2003 Comparative study of different methodology to determine the exopolysaccharides produced by kefir grains in milk and whey. Lait 83 79–87CrossRefGoogle Scholar
Rohm, H & Schimid, W 1993 Influence of dry matter fortification on flow properties of yoghurt. 1. Evaluation of flow curves. Milchwissenschaft 48 556–560Google Scholar
Ruas-Madiedo, P, Tuinier, R, Kanning, M & Zoon, P 2002 Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks. International Dairy Journal 12 689–695CrossRefGoogle Scholar
Ruas-Madiedo, P & de los Reyes-Gavilan, CG 2005 Invited Review: Methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria. Journal of Dairy Science 88 843–856CrossRefGoogle ScholarPubMed
Sanni, AI, Onilude, AA, Ogunbanwo, ST, Fadahunsi, HF & Afolabi, RO 2002 production of exopolysaccharide by lactic acid bacteria isolated from traditional fermented foods in Nigeria. European Food Research and Technology 214 405–407CrossRefGoogle Scholar
Savadogo, A, cheik Ouattara, AT, paul Savadogo, W, Barro, N, Ouattara, AS & Traore, AS 2004 Identification of exopolysaccharides-producing lactic acid bacteria from Burkino Faso fermented milk samples. African Journal of Biotechnology 3 189–194Google Scholar
Sebastiani, H & Zelger, G 1998 Texture formation by thermophilic lactic acid bacteria. Milchwissenschaft 53 15–20Google Scholar
Singh, R 2007 Characterization and technology of traditional Indian cultured dairy product. Bulletin of the International Dairy Federation 415 11–20Google Scholar
Smitinont, T, Tansakul, C, Tanasupawat, S, Keeratipibul, S, Navarini, L, Bosco, M & Cescutti, P 1999 Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharides characterization. International Journal of Food Microbiology 51 105–111CrossRefGoogle ScholarPubMed
Southgate, DAT 1991 Selected methods. In:, Determination of food carbohydrates, pp. 99–144. (Ed. Southgate, DAT). Elsevier, Applied Science, London, UK.Google Scholar
Sutherland, IW 1972 Bacterial exopolysaccharides. Advances in Microbial Physiology 8 143–212CrossRefGoogle ScholarPubMed
Tamime, AY, Kaloh, M & Davies, G 1984 Microstructure of set-style yoghurt manufactured from cows milk fortified by various methods. Food Microstructure 3 83–92Google Scholar
Tuinier, R, Zoon, P, Cohen Stuart, MA, Fleer, GJ & Kruif, CG 1999a Concentration and shear-rate dependance of an exocellular polysaccharide. Biopolymers 50 641–6463.0.CO;2-D>CrossRefGoogle Scholar
Tuinier, R, Zoon, P, Olieman, C, Cohen-Stuart, MA, Fleer, GJ & de Kruif, CG 1999b Isolation and physical characterization of an exocellular polysaccharide. Biopolymers 49 1–93.0.CO;2-B>CrossRefGoogle ScholarPubMed
Van Geel-Schuten, GH, Flesch, F, Brink, B ten, Smith, MR & Dijkhuizen, L 1998 Screening and characterization of Lactobacillus strains producing large amounts of exopolysaccharides. Applied Microbiology and Biotechnology 50 697–703CrossRefGoogle Scholar
Vescovo, M, Scolari, GL & Bottazzi, V 1989 Plasmid-encoded ropiness production in Lactobacillus casei subsp. casei. Biotechnology Letters 10 709–712CrossRefGoogle Scholar
Wacher-Rodarte, CM, Galvan, MV, Farres, A, Gallardo, F, Marshall, VME & Garcia-Garibay, M 1993 Yoghurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures. Journal of Dairy Research 60 247–254CrossRefGoogle Scholar
Wood, BJB 1997 Microbiology of fermented foods. London: Blackie Academic & ProfessionalsCrossRefGoogle Scholar