The DOI matches its Crossref record; 31 of the 34 references it cites were found in a registry or an index.
Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks
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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“On the other hand, a study by Ruas-Madiedo et al. [70] reported no effect of temperature on the EPS production when the Lact. lactis subsp. cremoris strain was used to ferment milk.”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [70]
In the citing paper
“As a preceding step to EPS purification, membrane filtration techniques such as microfiltration, ultrafiltration and/or diafiltration have also been used [50,58,70,101].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [70]
In the citing paper
“Then, proteins can be precipitated with trichloroacetic acid (TCA) [27,49,58,70] or a combination of TCA and proteases [97].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [70]
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Mende, S., Rohm, H., & Jaros, D. (2015) · International Dairy Journal · doi:10.1016/j.idairyj.2015.08.002 · Cited by 238
Metadata
- 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)
- 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
- 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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