Cited by 152Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsProteins in Food Systems

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Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks

Ruas-Madiedo, Patricia, Tuinier, Remco, Kanning, Marja, Zoon, Pieternella·2002·International Dairy Journal

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Abstract

Lactic acid bacteria strains that produce exopolysaccharide (EPS) are employed in the manufacture of fermented milk to improve its texture and viscosity. No clear correlation has been found between EPS concentration and the viscosity of the fermented milk. It is supposed that the molecular characteristics, i.e. radius of gyration and molar mass, of these biopolymers play a part. The subject of this study was to clarify whether the viscosifying properties of EPS in aqueous solution can be related to the viscosity of fermented milk products. Therefore, we aimed at relating the molecular characteristics of EPSs produced by several strains of Lactococcus lactis subsp. cremoris in milk at three incubation temperatures to the viscosity of the fermented products. For a given EPS concentration, a positive correlation between the EPS-viscosifying parameters (intrinsic viscosity, Kuhn segments length and thickening efficiency) and the Posthumus viscosity of fermented milks was found.

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Effect of Exopolysaccharide Producing Lactic Acid Bacterial on the Gelation and Texture Properties of Yogurt
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Authors: Ruas-Madiedo, P., Tuinier, R., Kanning, M., & Zoon, P.
Affiliations: Nederlands Instituut Voor Zuivel Oonderzoek (NL)
Corresponding author: Zoon, Pieternella
ORCID: Tuinier, Remco
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 2002
Volume: 12
Issue: 8
Pages: 689-695
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/s0958-6946(01)00161-3
OpenAlex: W2104371637
Cited by: 152
References: 34
Citations by year: 2026: 2 · 2025: 4 · 2024: 1 · 2023: 4 · 2022: 2 · 2021: 8 · 2020: 5 · 2019: 9 · 2018: 4 · 2017: 10 · 2016: 10 · 2015: 10 · 2014: 8 · 2013: 8 · 2012: 10
FWCI: 12.44
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: International Dairy Journal (publishedVersion)
TU/e Research Portal (submittedVersion)
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 › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: exopolysaccharides, Lactococcus lactis subsp. cremoris, fermented milk, viscosity, intrinsic viscosity, Kuhn segment length, radius of gyration, molecular weight, incubation temperature, lactic acid bacteria

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Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks

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