Open AccessIsolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd
Author(s) -
Ali Khubaib,
Mehmood Muhammad Huzaifa,
Iqbal Muhammad Ahmad,
Masud Tariq,
Qazalbash Mudassir,
Saleem Shahzad,
Ahmed Sheraz,
Tariq Muhammad Rizwan,
Safdar Waseem,
Nasir Muhammad Adnan,
Saeed Muhammad Tariq,
Muhammad Abid,
Sheas Muhammad Naveed
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.905
Subject(s) - streptococcus thermophilus , food science , lactobacillus , fermentation , titratable acid , lactobacillus delbrueckii subsp. bulgaricus , sugar , chemistry , population , isolation (microbiology) , microbiology and biotechnology , biology , demography , sociology
Curd is the most widespread traditional fermented milk product used by a large population and is a good source of vitamin B, protein, and calcium. In this study, the isolation of exopolysaccharide (EPS)‐producing strains of Lactobacillus delbrueckii subsp. bulgaricus from curd samples was carried out. Identification of EPS‐producing strains was done by Gram staining, catalase activity, sugar fermentation test, API 50 CHL, and PCR analysis. These EPS‐producing strains were subjected for the estimation of technological properties such as titratable acidity, curdling time, acidification rate, and texture. The strains best in their technological properties were selected for the production of yogurt in combination with EPS‐ or non‐EPS‐producing strains of Streptococcus thermophilus. The EPS concentration range was from 41 to 268 mg/L in the yogurt. The highest value of EPS concentration was detected in S. thermophilus and non‐EPS‐producing Lb. bulgaricus after 14 days of storage.