Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

被引：0

作者：

Pradip V. Behare

Rameshwar Singh

Ravinder Nagpal

K. H. Rao

机构：

[1] National Dairy Research Institute Karnal,Dairy Microbiology

[2] Haryana,Dairy Microbiology Division

[3] National Dairy Research Institute,Department of Biotechnology

[4] JMIT Institute of Engg. & Tech.,undefined

来源：

Journal of Food Science and Technology | 2013年 / 50卷

关键词：

Dahi; Exopolysaccharides; Lactobacillus; Low-fat dairy products;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Lactobacillus fermentum V10 was able to show large capsules surrounding the cell surface and produced 247.37 ± 0.76 mg/L polysaccharides in fermentation medium. The effect on technological properties of low-fat dahi found to be significantly (P < 0.01) improved for Lactobacillus fermentum V10 than control dahi made by EPS+Lb. delbrueckii subsp. bulgaricus NCDC 285 and EPS−Lb. delbrueckii subsp. bulgaricus 09 cultures. Low fat dahi prepared by exopolysaccharides producing Lactobacillus fermentum V10 exhibited optimum acid production, lesser whey separation, higher viscosity, increased adhesiveness and stickiness whereas decreased firmness and work of shear as compared to control dahi.

引用

页码：1228 / 1232

页数：4

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