Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk | Zendy

Yunchao Wa | Zendy; Ryan M. Chanyi | Zendy; Hanh T.H. Nguyen | Zendy; Ruixia Gu | Zendy; Li Day | Zendy; Eric Altermann | Zendy

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Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk

Author(s) -

Yunchao Wa,

Ryan M. Chanyi,

Hanh T.H. Nguyen,

Ruixia Gu,

Li Day,

Eric Altermann

Publication year - 2022

Publication title -

microbiology spectrum

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.502

H-Index - 51

ISSN - 2165-0497

DOI - 10.1128/spectrum.02280-21

Subject(s) - streptococcus thermophilus , food science , fermentation , mouthfeel , polysaccharide , extraction (chemistry) , chemistry , bacteria , lactococcus lactis , biology , lactic acid , biochemistry , chromatography , lactobacillus , raw material , genetics , organic chemistry

Extracellular polysaccharide (EPS) production by milk-fermenting microorganisms is a highly sought-after trait in improving the perceived thickness, creaminess, and mouthfeel of yogurt.Streptococcus thermophilus are commonly isolated and their EPS production is quantified in the search for higher-producing strains. In this study, we demonstrated that two commonly used methods for isolating EPS from milk samples significantly underestimated the true amount of EPS present.

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