Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

摘要

The performance of exopolysaccharide (EPS)-producing Lactobacillus mucosae DPC 6426 was evaluated as adjunct culture during low-fat yoghurt manufacture. In situ produced EPS during yoghurt manufacture and storage increased to similar to 561.09 mg L-1 after 28 days of storage. Performance and viability of the yoghurt cultures (similar to 10(9) cfu mL(-1)) were not influenced by L. mucosae DPC 6426, which maintained a viability of similar to 10(8) cfu mL(-1) during storage. A significant decrease (p 0.05) in syneresis was obtained for yoghurt manufactured with adjunct culture L. mucosae DPC 6426 and viscosity of the EPS-rich yoghurt was significantly higher (p 0.01) than control yoghurt during storage. Confocal laser scanning microscopy of unstirred yoghurt samples showed that EPS was present in the pores of the gel network. (C) 2014 Elsevier Ltd. All rights reserved.