Volume: 54 Issue: 4
Year: 2023, Page: 1035-1041, Doi: https://doi.org/10.51966/jvas.2023.54.4.1035-1041
Received: June 13, 2023 Accepted: Nov. 15, 2023 Published: Dec. 31, 2023
The present study attempted to evaluate the effect of incorporating an exopolysaccharide (EPS) producing indigenous strain of lactic acid bacteria (LAB) with a non-EPS producing industrial strain of LAB on the physico-textural properties of product. For this, characteristics of the skim milk coagulum prepared using monocultures and mixed cultures were determined and compared. EPS producing Pediococcus pentosaceus DMG01as well as the non-EPS producer Lactococcus lactis were graded as weak acid producer based on Horrall Elliker test. Ability of the isolate DMG01 to ferment citrate endorsed its flavour production potential. Colony characteristics in Congo red agar indicated the indigenous isolate to be an EPS producer and industrial stain a non-EPS producer. The treatment products were prepared using EPS negative LAB (A), EPS producing P.pentosaceus (B) and a combination of these in the ratio 1:1 (C). The titratable acidity of curd B (0.96 percent LA) and curd A (0.86 per cent LA ) was significantly less than C (1.10 per cent LA). In line with the titratable acidity, pH differed significantly between the treatments. Syneresis value of A (1.72 per cent) was significantly higher than both B (1.55 per cent) and C (1.28 per cent). Penetrometer reading was also significantly higher for A (36.25mm), indicating that the curd tension of the A was significantly lower than both B and C. Scanning electron microscopy revealed extensive fusion of casein micelles in milk coagulum prepared with EPS producing starter culture. The results underscore the advantageous effect of EPS producing starters on textural characteristics of the fermented product.
Keywords: Pediococcus pentosaceus DMG01, exopolysaccharide, scanning electron microscopy
Ayana and Ibrahim, A.E. 2015. Attributes of low-fat yogurt and Kareish Cheese made using Exopolysaccharides producing lactic acid bacteria. Am. J. Food Technol.10: 48-57
Badel, S., Bernardi, T and Michaud, P. 2011. New perspectives for Lactobacilli exopolysaccharides. Biotechnol. Adv. 29: 54-66.
Behare, P., Singh, R. and Singh, P.S. 2009. Exopolysaccharide-producing mesophiliclactic cultures for preparation of fat-free dahi – Indian fermented milk. J. Dairy Res. 76: 90–97.
Cartasev, A and Rudic, V. 2017. The effect of starter culture producing exopolysaccharide on physicochemical properties of yoghurt. Chem. J. Mold. 12:7-12.
Costa, N., Hannon, J., Guinee, T., Auty, M., McSweeney, P. and Beresford, T. 2010. Effect of exopolysaccharide produced by isogenic strains of Lactcoccus lactis on half-fat Cheddar cheese. J. Dairy Sci. 93: 3469-86.
Costa, N., O-Callaghan, D., Mateo, M., Chaurin, V., Castillo, M., Hannon, J., McSweeney, P.and Beresford, T. 2012. Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis. Int. Dairy J. 22: 48-57. DOI: 10.1016/j.idairyj.2011.08.004.
El-Nagar, G.F., El-Alfy, M.B., Shenana, M.E., Soryal, K.A and El-Shafei, S.M. 2013. Utilization of goat’s milk in making functional low- and full-fat yoghurt. Bull. NRC. 38: 131-148.
François, N.Z., Ahmed, E.N., Félicité, T.M and El- Soda, M. 2004. Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese. Afr. J. Biotechnol. 3: 512-518.
Freeman, D. J., Falkiner, F. R and Keane, C. T. 1989. New method for detecting slime production by coagulase negative staphylococci. J. Clin. Pathol. 42: 872-874.
FSSAI [Food Safety and Standards Authority of India] 2022. Compendium Advertising Claims Regulations. Food safety and standards (food products standards and food additives) regulations, 2011.Version-XXII (02.03.2022)
Horrall, B.E and Elliker, P.R. 1950. An activity test for cheddar and cottage cheese starters. J. Dairy Sci. 33: 245-249.
Hugenholtz, J. 1993. Citrate metabolism in lactic acid bacteria. FEMS Microbiol. Rev. 12: 165–78.
Irmler, S., Bavan, T., Oberli, A., Roetschi, A., Badertscher, R. Guggenbühl, B and Berthoud, H. 2013. Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus. Appl. Environ. Microbiol. 79: 1309–1315.
IS: 1166. 1986. Specification for condensed milk, partly skimmed and skimmed condensed milk.; Indian standards Institution, Manak Bhavan, New Delhi -1.
Juvonen, R., Honkapää, K., Maina, N.H., Shi, Q., Viljanen, K., Maaheimo,H., Virkki, L., Tenkanen, M. and Lantto, R. 2015. The impact of fermentation with exopolysaccharide producing lactic acid bacteria onrheological, chemical and sensory properties of pureed carrots (Daucuscarota L.). Int. J. Food Microbiol. 207: 109-18.
Kamruzzaman, M., Islam M.N., Rahman M.M., Parvin S and Rahman M.F. 2002. Evaporation rate of moisture from dahi (yoghurt) during storage at refrigerated condition. Pak. J. Nutr. 1: 209-211.
Kempler, G.M and McKay, L.L. 1980. Improved medium for detection of citrate-fermenting Streptococcuslactis subsp. diacetylactis. Appl Environ. Microbiol. 39: 926-927.
Kokkinosa,A., Fasseas,C., Eliopoulos,E and Kalantzopoulos. G. 1998. Cell size of various lactic acid bacteria as determined by scanning electron microscope and image analysis. Le Lait. 78: 491-500.
Mahmood,H., Liudmila ,N., Mariam,M., Alena,P. Khalid,A and Ahmed,H. 2021. Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties. Foods. 10: 1762.
Miao, T.Z. 2015. The interactions between exopolysaccharides produced by lactic acid cultures and milk proteins, and their impact on the texture of milk .Ph.D. thesis, The University of Guelph, Guelph, Ontario, Canada, 175p.
Poli, A., Donato, D.P., Abbamondi, R.G and Nicolaus, B. 2011. Synthesis, production,and biotechnological applicationsof exopolysaccharides and polyhydroxy alkanoates by Archaea.Archaea. 2011: 1-13. DOI: 10.1155/2011/693253
Shukla, R. and Goyal, A. 2014. Probiotic potential of Pediococcus pentosaceus CRAG3: A new isolate from fermented cucumber. Probiotics Antimicro. Prot. 6: 11-21.
Snoeren, T.H.M., Both, M.P and Smith, D.G. 1976. An electron microscopic study of carrageenan and its interaction with χ-casein. Netherlands Milk Dairy J. 30: 132-141.
Stack, H. M., Kearney, N., Stanton, C., Fitzgerald, G. F and Ross R.P. 2010. Association of beta-glucan endogenous production with increased stress tolerance of intestinal lactobacilli. Appl. Environ. Microbiol. 76: 500–550
Walstra, P. 1993. The syneresis of curd. In: P F Fox (ed.), Cheese: Chemistry, Physics and Microbiology – General Aspects.(2nd Ed.)London: Chapman and Hall, pp. 141– 191.
Yang, J., Cao, Y., Cai, Y and Terada, F. 2010. Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation. J. Dairy Sci. 93: 3136-3145
© 2023 Amrutha and Beena This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Amrutha T.A. and Beena A.K. 2023. Effect of exopolysaccharide producing starter culture on the characteristics of skim milk coagulum. J. Vet. Anim. Sci. 54(4):1035-1041
DOI: https://doi.org/10.51966/jvas.2023.54.4.1035-1041