首页|Analysis of physicochemical properties of exopolysaccharide from Leuconostoc mesenteroides strain XR1 and its application in fermented milk
Analysis of physicochemical properties of exopolysaccharide from Leuconostoc mesenteroides strain XR1 and its application in fermented milk
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NSTL
Elsevier
Studies regarding the effects of extracellular polysaccharides produced by high-quality Kefiran production strains on the quality of yoghurt products and the mechanism of action during fermentation and production of yoghurt products are scarce in the literature. However, these studies are highly significant in the development of starters for the yoghurt industry. In this study, a Leuconostoc mesenteroides XR1 strain that produced exopolysaccharides (EPS) was identified and isolated from kefir grains collected from Xinjiang, China. XR1-EPS has similar flocculation characteristics to xanthan gum and higher emulsifying activity than locust gum. A rheological test of the dairy product sample after fermentation of XR1 single bacteria proved that XR1-EPS can impart higher viscosity and elasticity to fermented milk. Results also showed that XR1-EPS can maintain the water-holding ability of the fermented milk and provide a positive thixotropic fluid. In this study, XR1-EPS was isolated in the laboratory for the first time and was shown to be useful as a natural organic additive that can replace chemical additives in dairy products.
NSTL
Elsevier
