کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2434776 | 1107030 | 2011 | 7 صفحه PDF | دانلود رایگان |
The performance of a recombinant probiotic strain Lactobacillus paracasei NFBC 338, which contains the Pediococcus parvulus glycosyltransferase gene (responsible for beta-glucan production), when used as an adjunct in yoghurt manufacture was evaluated. In situ production of beta-glucan during yoghurt manufacture and storage caused a significant decrease in syneresis, confirming the water-binding ability of beta-glucan. Yoghurt textural characteristics were significantly improved due to a ∼2-fold increase in viscosity by the end of storage (28 days at 4 °C). No effect on growth and viability of the yoghurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) were found, with the recombinant probiotic strain maintaining high viability (>108 cfu mL−1) during 28 days storage. Furthermore, in situ production of beta-glucan did not influence pH, titratable acidity, or the proteolytic activity of the cultures at any storage time analysed. These results demonstrate the advantageous techno-functional properties associated with microbially produced beta-glucan in yoghurt.
Journal: International Dairy Journal - Volume 21, Issue 8, August 2011, Pages 561–567