Exopolysaccharide-Producing Mesophilic Lactic Cultures for Preparation of Fat-Free Dahi-an Indian Fermented Milk

Behare, Pradip; Singh, Rameshwar; Singh, Rudrapratap P

doi:10.1017/s0022029908003865

Cited by 34Probiotics and Fermented FoodsPolysaccharides Composition and ApplicationsProteins in Food Systems

Exopolysaccharide-Producing Mesophilic Lactic Cultures for Preparation of Fat-Free Dahi-an Indian Fermented Milk

Behare, Pradip, Singh, Rameshwar, Singh, Rudrapratap P·2009·Journal of Dairy Research

DOI 10.1017/s0022029908003865

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Abstract

Forty seven exopolysaccharide (EPS) producing mesophilic lactic acid bacteria have been isolated from Dahi and raw milk and selected cultures were evaluated for their influence on rheological and sensory properties of fat-free Dahi. Two isolates namely B-6 and KT-24 that showed promising technological attributes were identified as Lc. lactis subsp. lactis strains. B-6 produced 184+/-2 mg/l EPS in deproteinized whey medium compared with 193+/-1 mg/l by KT-24. EPS produced by B-6 was a heteropolysaccharide (consisting of glucose and mannose, 1:7 x 4) with molecular weight of 3.0x104 Da whereas KT-24 EPS was a homopolysaccharide (rhamnose) having molecular weight of 4.5x104 Da. Both EPS producing cultures showed significant changes in rheological and sensory properties of fat-free Dahi. Dahi prepared by these cultures was more viscous, adhesive, sticky, showed lower susceptibility to whey separation, and received higher sensory scores than Dahi prepared with non-EPS producing culture.

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Some EPS-producing LAB strains, such as Lact. lactis subsp. lactis PM23, S. thermophilus ST and Lact. lactis NCDC 191, have been applied for improving texture and flavour of dahi.
“Some EPS-producing LAB strains, such as Lact. lactis subsp. lactis PM23, S. thermophilus ST and Lact. lactis NCDC 191 have been applied for improving texture and flavour of dahi”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [182]

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Authors: Behare, P., Singh, R., & Singh, R. P.
Affiliations: National Dairy Research Institute (IN)
Corresponding author: Behare, Pradip
ORCID: Behare, Pradip
Venue: Journal of Dairy Research
Publisher: Cambridge University Press (CUP)
Published: 2009-01-05
Volume: 76
Issue: 1
Pages: 90-97
ISSN: 0022-0299 (ISSN-L)
1469-7629
DOI: 10.1017/s0022029908003865
OpenAlex: W2071490546
Cited by: 34
References: 51
Citations by year: 2026: 1 · 2025: 2 · 2024: 2 · 2023: 4 · 2022: 1 · 2021: 2 · 2020: 6 · 2019: 1 · 2018: 2 · 2017: 5 · 2016: 1 · 2015: 2 · 2013: 3 · 2012: 1
FWCI: 1.06
Type: journal article
Language: en
Open access: closed
Licence: www.cambridge.org/core/terms (unspecified)
Locations: Journal of Dairy Research (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: exopolysaccharide production, mesophilic lactic acid bacteria, fermented milk, Lactococcus lactis subsp. lactis, rheological properties, sensory properties, whey separation, heteropolysaccharide, rhamnose
MeSH terms: Animals, Food Microbiology, Gram-Positive Bacteria, Humans, Lactobacillus, Leuconostoc, Milk, Polysaccharides, Bacterial, Rheology, Sensation, Species Specificity, Lactococcus lactis, Enterococcus, Cultured Milk Products

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Exopolysaccharide-Producing Mesophilic Lactic Cultures for Preparation of Fat-Free Dahi-an Indian Fermented Milk

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