Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 1, Pages 240-248Publisher
WILEY
DOI: 10.1111/ijfs.13932
Keywords
Bifidobacterium; EPE cluster; fermented milk; physicochemical properties; ropy exopolysaccharide; single mutation
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Funding
- National Natural Science Foundation of China [31530056, 31471721]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180102]
- Jiangsu Province Collaborative Innovation Center for Food Safety and Quality Control
- APC Microbiome Ireland - Science Foundation Ireland [SFI/12/RC/2273]
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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 longumYS108R 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 YS108R 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 YS108R, which may relate to ropy phenotype. Our results indicate that ropy-EPS producing B. longumYS108R is suitable as an adjunct culture for the manufacture of novel fermented dairy products.
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