Rheological properties and volatile composition of fermented milk prepared by exopolysaccharide-producing Lactobacillus acidophilus n.v. Er2 317/402 strain Narine
| Autor: | Myunghee Kim, Heejun Kwon, Haykuhi Charchoghlyan, Jung-Eun Bae |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Chromatography Chemistry Acetoin 030106 microbiology Biomedical Engineering food and beverages Bioengineering 01 natural sciences Applied Microbiology and Biotechnology law.invention Isobutyric acid 03 medical and health sciences Ingredient Probiotic chemistry.chemical_compound Lactobacillus acidophilus law 010608 biotechnology Fermented milk products Fermentation Food science Flavor Biotechnology |
| Zdroj: | Biotechnology and Bioprocess Engineering. 22:327-338 |
| ISSN: | 1976-3816 1226-8372 |
| DOI: | 10.1007/s12257-017-0065-8 |
| Popis: | Fermented milk products were made using a probiotic strain of human origin, Lactobacillus acidophilus n.v. Er2 317/402 strain Narine. The effects of the strain on the texture, rheology, microstructure, and volatile profiling of fermented milk products over a period of 25 days under refrigerated storage conditions were investigated using steady and dynamic rheological tests, confocal laser scanning microscopy (CLSM), and headspace solid-phase microextraction gas chromatography mass spectrometry, respectively. CLSM images confirmed that exopolysaccharides (EPSs) from Narine were large in size and interacted with proteins. EPSs (50 mg) were obtained after 8 h of incubation. Volatome profiling of Narine fermented milk revealed 15 volatile compounds, including 2-heptanone, 2-nonanone, acetoin, isobutyric acid, isovaleric acid, and 2-phenylethanol. EPSs produced from L. acidophilus n.v. Er2 317/402 strain Narine gave the fermented milk a smooth ropy texture. The natural, soft-bodied, drinkable, and pleasant flavor of Narine makes it an attractive food ingredient. |
| Databáze: | OpenAIRE |
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