Open AccessExtracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk
Author(s) -
Yunchao Wa,
Ryan M. Chanyi,
Hanh Thi Hong Nguyen,
Ruixia Gu,
Linda 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 , lactococcus lactis , bacteria , lactic acid , biology , 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.