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Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
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Foods 2019, 8(5), 146; https://doi.org/10.3390/foods8050146
Received: 28 March 2019 / Revised: 24 April 2019 / Accepted: 28 April 2019 / Published: 30 April 2019
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Abstract

In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of this study was to establish a relationship between concentration and properties of EPS, and gel formation of milk analysed by noninvasive Multispeckle Diffusing Wave Spectroscopy. Twenty Streptococcus thermophilus strains were classified with respect to EPS concentration (8–126 mg GE/kg) and ropiness (thread length: 15–80 mm). Five groups identified by cluster analysis demonstrate the high strain-to-strain variability even within one species of lactic acid bacteria. Results from acidification and gelation experiments averaged per cluster indicate that fermentation time and gel stiffness is higher for strains that produce ropy EPS. A further increase in gel stiffness was detected for strains that also produced cell-bound EPS, which underlines the importance of both ropy and cell-bound EPS for improving acid gel properties. The results may be helpful for a proper selection of EPS-producing starter cultures. View Full-Text
Keywords: yoghurt; exopolysaccharides; fermented dairy products; gel formation; cluster analysis yoghurt; exopolysaccharides; fermented dairy products; gel formation; cluster analysis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Surber, G.; Mende, S.; Jaros, D.; Rohm, H. Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk. Foods 2019, 8, 146.

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