| Autor: |
Dominika Jurášková, Susana C. Ribeiro, Rita Bastos, Elisabete Coelho, Manuel A. Coimbra, Célia C. G. Silva |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Macromol, Vol 4, Iss 3, Pp 680-696 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2673-6209 |
| DOI: |
10.3390/macromol4030040 |
| Popis: |
A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3→6)-linked α-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 ± 0.9 g/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high β-galactosidase activity (2368 ± 24 Miller units), cholesterol-reducing ability (14.8 ± 4.1%), free radical scavenging activity (11.7 ± 0.7%) and hydroxyl scavenging activity (15.7 ± 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 °C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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