Health awareness among consumers have recently generated more demands for low-fat or fat-free dairy products. However, since milk fat contrìbutes to the flavor, body and texture development of the dairy products, removal leads to textural and functional defects in low fat fermented milk products. ln this perspective, the exopolysaccharides (EPS) produced by food grade lactic acid bacteria (LAB) have gained much importance as biothickeners and texturizers. EPS producing LAB as 'biothickeners' should offer natural, more acceptable and a preferred approach to many additives. EPS ìmpart highly desirable rheological changes in the food matrix such as increased viscosity, improved texture and reduced syneresis. Further, EPS may ìnduce positive physiological responses ìncludìng lower cholesterol levels, reduced formation of pathogenic biofilms, modulation of adhesion to epithelial cells and increased levels of bifidobacterio showing a prebiotic potential. Hence, the choice of EPS producing starter cultures seems to give several advantages over nonproducing ones. Bifidobocterium aesculapi, a novel species recently described, resulted able to ferment lactose as well as producing an exocellular gelling matrix, which was identified and quantified as EPS. Seven strains of B. aesculapii and the type strains of the two related species 8. stellenboschense and B. scardovii were tested for their abilìty to ferment whoìe milk. Texture parameters (Textureanalyzer), volatile aromatic compounds (detected by GC/MS-So|id Phase Micro Exraction) and pH were assayed. B. aesculapii strains fermented whole milk conferring to the obtained products the highest viscosity index, hardness, consistency and cohesiveness values. The volatile profiles showed quali-quantitative differences among the samples and, from a sensoriaI point of view, they represent a specific product fingerprinting. However, 2,3 butanedione, 3-hyd roxy-2-buta none, 2-butanone, propanone and acetic acid were the most representative detected molecules. The data obtained suggest that B. aesculapii, belonging to probiotic bacteria, should be tested for further application in food ìndustry.
Michelini Samanta, Patrignani Francesca, Mattarelli Paola, Lanciotti Rosalba, Modesto Monica (2014). Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species.
Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species
MICHELINI, SAMANTA;PATRIGNANI, FRANCESCA;MATTARELLI, PAOLA;LANCIOTTI, ROSALBA;MODESTO, MONICA MARIANNA
2014
Abstract
Health awareness among consumers have recently generated more demands for low-fat or fat-free dairy products. However, since milk fat contrìbutes to the flavor, body and texture development of the dairy products, removal leads to textural and functional defects in low fat fermented milk products. ln this perspective, the exopolysaccharides (EPS) produced by food grade lactic acid bacteria (LAB) have gained much importance as biothickeners and texturizers. EPS producing LAB as 'biothickeners' should offer natural, more acceptable and a preferred approach to many additives. EPS ìmpart highly desirable rheological changes in the food matrix such as increased viscosity, improved texture and reduced syneresis. Further, EPS may ìnduce positive physiological responses ìncludìng lower cholesterol levels, reduced formation of pathogenic biofilms, modulation of adhesion to epithelial cells and increased levels of bifidobacterio showing a prebiotic potential. Hence, the choice of EPS producing starter cultures seems to give several advantages over nonproducing ones. Bifidobocterium aesculapi, a novel species recently described, resulted able to ferment lactose as well as producing an exocellular gelling matrix, which was identified and quantified as EPS. Seven strains of B. aesculapii and the type strains of the two related species 8. stellenboschense and B. scardovii were tested for their abilìty to ferment whoìe milk. Texture parameters (Textureanalyzer), volatile aromatic compounds (detected by GC/MS-So|id Phase Micro Exraction) and pH were assayed. B. aesculapii strains fermented whole milk conferring to the obtained products the highest viscosity index, hardness, consistency and cohesiveness values. The volatile profiles showed quali-quantitative differences among the samples and, from a sensoriaI point of view, they represent a specific product fingerprinting. However, 2,3 butanedione, 3-hyd roxy-2-buta none, 2-butanone, propanone and acetic acid were the most representative detected molecules. The data obtained suggest that B. aesculapii, belonging to probiotic bacteria, should be tested for further application in food ìndustry.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
