Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese |
| |
| Affiliation: | 1. Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Ireland;1. Biotechnology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram 695 019, Kerala, India;2. Bio Nano Electronics Research Center, Graduate School of Interdisciplinary New Science, Toyo University, Kawagoe 3508585, Japan;1. Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli 620 024, Tamilnadu, India;2. P.G. and Research Department of Microbiology, Jamal Mohamed College (Autonomous), Tiruchirappalli 620 020, Tamilnadu, India;3. Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton T6G 2P5, Alberta, Canada;1. School of Biological and Agricultural Engineering, Jilin University, Changchun 130025, PR China;2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China;2. INRA, UR 342, Technologie et Analyses Laitières, F-39800 Poligny, France;1. The State Key Laboratory of Microbial Technology, School of Life Sciences, and National Glycoengineering Research Center, Shandong University, Jinan, Shandong, China;2. Department of Chemistry, Georgia State University, Atlanta, Georgia 30303, United States |
| |
| Abstract: | This study characterised exopolysaccharide-producing lactic acid bacteria and examined their potential for use in Cheddar cheese manufacture. Two strains were chosen for incorporation as adjunct cultures in Cheddar cheese manufacture: namely, the homopolysaccharide-producers Weissella cibaria MG1 and Lactobacillus reuteri cc2. These strains both produce dextrans with molecular masses ranging from 105 to 107 Da. Both strains were used in the production of miniature Cheddar cheeses that employed a conventional commercial cheese starter culture Lactococcus lactis R604. A cheese was also included that used purified dextran as an ingredient. The W. cibaria strain survived in cheese with levels increasing by 1.5 log cycles over the ripening period. All experimental cheeses (adjunct or exopolysaccharide ingredient) had higher moisture levels compared with the control cheese made using starter alone. Inclusion of the adjunct strains had no detectable negative effects on cheeses in terms of proteolysis. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
