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Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk
Author(s) -
Yan Shuang,
Yang Bo,
Stanton Catherine,
Ross Reynolds Paul,
Zhao Jianxin,
Zhang Hao,
Chen Wei
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13932
Subject(s) - fermentation , food science , starter , syneresis , bifidobacterium longum , industrial fermentation , strain (injury) , lactic acid , chemistry , bacteria , bifidobacterium , biology , lactobacillus , genetics , anatomy
Summary Bifidobacteria are generally inferior compared to traditional starter lactic acid bacteria ( LAB ) in terms of fermentation properties. The results of this study showed that the use of a ropy EPS producing strain Bifidobacterium longum YS 108R during fermentation improved the physicochemical properties of fermented milk, including decreased whey syneresis and increased water‐holding capacity and apparent viscosity, however, another non‐ropy EPS producing strain B. longum C11A10B did not exert such effects. Furthermore, we found that synergistically fermented milk with YS 108R and commercial starter could reduce the production of acetic acid, a metabolite of bifidobacteria, and scored better in terms of sensory evaluation, especially with regards to mouthfeel texture. Comparative genomic analysis revealed a single mutation in the protein‐tyrosine kinase gene of strain YS 108R, which may relate to ropy phenotype. Our results indicate that ropy‐ EPS producing B. longum YS 108R is suitable as an adjunct culture for the manufacture of novel fermented dairy products.