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Effect of Exopolysaccharide Producing Lactic Acid Bacterial on the Gelation and Texture Properties of Yogurt

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Abstract:

Lactic acid bacterial play a important role in yogurt texture and gel quality. The performance of lactic acid bacteria starter directly affected the quality of yogurt. Exopolysaccharide (EPS)-producing LAB may improve the texture of fermented milks, depending on the strain. EPS production was found to have a major effect on the texture properties and gelation properties, but varying textures with EPS production, structure and interaction with milk proteins. Yoghurts fermented with EPS-producing cultures showed different mouth thickness and ropiness rheological parameters and varying syneresis and gel firmness. The mechanism that how the metabolic properties of EPS producing lactic acid bacteria affect the texture and gel quality of yogurt is reviewed in the article.

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Periodical:

Advanced Materials Research (Volumes 430-432)

Pages:

890-893

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.430-432.890

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Online since:

January 2012

Authors:

Shuang Zhang, Lan Wei Zhang

Keywords:

EPS, Gel Quality, Gelation, LAB, Yogurt

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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