Cited by 87Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsBiopolymer Synthesis and Applications

Exopolysaccharides Production as Affected by Lactic Acid Bacteria and Fermentation Time

Lin, T.Y., Chien, M.-F. Chang·2007·Food Chemistry

Abstract

The aim of this work was to examine the ropiness of Lactobacillus helveticus BCRC14030, L. helveticus BCRC14076, and Streptococcus thermophilus BCRC14085, and evaluate the effect of fermentation time on exopolysaccharides (EPS) production by the ropy strain. Each of the three strains was inoculated in skim milk medium and incubated in a fermenter for 0-84 h at pH 5, 37 °C. The fermented samples, containing a net volume of 300 ml skim milk, were withdrawn at intervals of 0, 12, 16, 24, 32, 36, 48, 60, 72, and 84 h for determinations of ropy condition, EPS yield, and molecular mass. EPS with ropiness values of 11.3-21.0 mm, produced from L. helveticus BCRC14030 at 32-60 h demonstrated the ropy nature of the strain. Those EPS were composed of high molecular mass of 26,500 kDa. The highest EPS yield of 0.73 g l-1 from this strain was observed (P < 0.05) at less favourable fermentation condition of 60 h. In addition, a relationship between the presence of high molecular mass and the ropiness of EPS from L. helveticus BCRC14030 was revealed.

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Crossref · 10.1016/j.foodchem.2005.11.033

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  • Hydrolytic degradation of EPS can be reduced using sub-optimal temperature of incubation (18-25 °C for mesophilic and 35-37 °C for thermophilic species).

    “Regarding temperature, the hydrolytic degradation of EPS can be reduced using sub-optimal temperature of incubation (18–25 °C for mesophilic and 35–37 °C for thermophilic species) [63,66].”

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Authors
Lin, T. Y., & Chien, M.-F. C.
Affiliations
Chinese Culture University (TW)
Corresponding author
Lin, T.Y.
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2007-01
Volume
100
Issue
4
Pages
1419-1423
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2065497843
Cited by
87
References
35
Citations by year
2026: 3 · 2025: 3 · 2024: 8 · 2023: 5 · 2022: 5 · 2021: 4 · 2020: 1 · 2019: 9 · 2018: 2 · 2017: 6 · 2016: 4 · 2015: 4 · 2014: 3 · 2013: 10 · 2012: 3
FWCI
2.14
Type
journal article
Language
en
Open access
closed
Locations
  • Food Chemistry (publishedVersion)
  • Chinese Culture University Repository (submittedVersion)
Funders
National Science Council
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Biopolymer Synthesis and Applications
Keywords
exopolysaccharide production, ropiness, Lactobacillus helveticus, Streptococcus thermophilus, fermentation time, skim milk fermentation, molecular weight, lactic acid bacteria

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