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Article: Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

TitleEffects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt
Authors
KeywordsExopolysaccharides
Fermentation temperature
Streptococcus thermophilus
Yoghurt rheology
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2007, v. 17 n. 11, p. 1344-1352 How to Cite?
AbstractThis study investigated the effects of two Streptococcus thermophilus strains, ST 285 and ST 1275, on selected technological and rheological characteristics of set-type yoghurt. The strains were selected for their capability to produce distinctly different exopolysaccharides (EPS) and were thus coded as capsular (ST 285) or ropy-capsular (ST 1275). The culture performance and physico-chemical properties of yoghurt were assessed in relation to different fermentation temperatures (30, 37 or 42 °C) and prolonged storage (up to 30 days) at low temperature (4 °C). ST 1275 showed faster growth and acidification rates, resulting in yoghurt with lower syneresis and higher-flow behaviour index, than ST 285. EPS production appeared to be growth associated with the maximum given at growth temperatures of 37 and 42 °C for ST 285 and ST 1275, respectively; however, EPS concentration declined considerably during storage. Prolonged cold storage increased several rheological characteristics of yoghurt including G′, consistency index and hysteresis loop area. A weak correlation between EPS concentration and textural properties of yoghurt was observed. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144404
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPurwandari, Uen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.date.accessioned2012-01-20T09:01:52Z-
dc.date.available2012-01-20T09:01:52Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Dairy Journal, 2007, v. 17 n. 11, p. 1344-1352en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144404-
dc.description.abstractThis study investigated the effects of two Streptococcus thermophilus strains, ST 285 and ST 1275, on selected technological and rheological characteristics of set-type yoghurt. The strains were selected for their capability to produce distinctly different exopolysaccharides (EPS) and were thus coded as capsular (ST 285) or ropy-capsular (ST 1275). The culture performance and physico-chemical properties of yoghurt were assessed in relation to different fermentation temperatures (30, 37 or 42 °C) and prolonged storage (up to 30 days) at low temperature (4 °C). ST 1275 showed faster growth and acidification rates, resulting in yoghurt with lower syneresis and higher-flow behaviour index, than ST 285. EPS production appeared to be growth associated with the maximum given at growth temperatures of 37 and 42 °C for ST 285 and ST 1275, respectively; however, EPS concentration declined considerably during storage. Prolonged cold storage increased several rheological characteristics of yoghurt including G′, consistency index and hysteresis loop area. A weak correlation between EPS concentration and textural properties of yoghurt was observed. © 2007 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectExopolysaccharidesen_HK
dc.subjectFermentation temperatureen_HK
dc.subjectStreptococcus thermophilusen_HK
dc.subjectYoghurt rheologyen_HK
dc.titleEffects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurten_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.idairyj.2007.01.018en_HK
dc.identifier.scopuseid_2-s2.0-34548696114en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34548696114&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume17en_HK
dc.identifier.issue11en_HK
dc.identifier.spage1344en_HK
dc.identifier.epage1352en_HK
dc.identifier.isiWOS:000250288500010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridPurwandari, U=21741020700en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK

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