{"title":"Improved version of curd prepared by adding exopolysaccharides produced from a probiotic Lactobacillus paraplantarum KM1","authors":"K. Sharma, N. Sharma","doi":"10.33785/IJDS.2019.V72I02.005","DOIUrl":null,"url":null,"abstract":"© Abstract : In the present study, sensorial, microbiological and physicochemical difference of three sets of curd were studied, as well as the changes taking place during storage at 4°C for 7 days. The 1 st set of curd was produced with curd starter culture and exopolysaccharide (EPS) producing from lactic acid bacterial strain i.e. Lactobacillus paraplantarum KM1, the second set with curd starter culture with 0.2% (w/v) purified EPS i.e. producing from L. paraplantarum KM1 and the third with just curd starter culture (as control curd). Many changes were observed in terms of microbial evaluation; for all three set of curd, the viable count i.e. in log cfu/ml of curd increased till 3 rd day i.e. for set A (13.05), set B (10.2) and set B (9.5) but after 3 rd it showed a decrease in number, after 5 th day significant difference occur between all three treatments during storage period at 4 æ% C till 7 days. A decrease in pH followed by an increase in lactic acid was observed during storage for all three set of curd, which was mostly attributed to the activity of the curd starter culture. Curd made with purified EPS had significantly (P<0.05) lower firmness, low syneresis and higher viscosity values than control curd. According to the results, exopolysaccharide enhance viscosity, texture and mouth-feel and to avoid syneresis in curd. The results of this study suggest that the use of purified EPS could provide better textures for curd than those imparted by other chemical","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Vol 72, No 2 (2019)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33785/IJDS.2019.V72I02.005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
添加益生菌副植物乳杆菌KM1产生的外多糖制备凝乳的改进版本
©摘要:本研究研究了三组凝乳的感官、微生物学和理化差异,以及在4℃条件下保存7 d的变化。第一组凝乳用乳酸菌菌株(拟植物乳杆菌KM1)产生的凝乳发酵剂和外多糖(EPS)生产,第二组凝乳用0.2% (w/v)纯化的EPS,即由拟植物乳杆菌KM1生产,第三组仅用凝乳发酵剂(作为对照凝乳)。在微生物评价方面观察到许多变化;3组凝乳的活菌数(log cfu/ml)均在第3天有所增加,其中A组(13.05)、B组(10.2)和B组(9.5)的活菌数在第3天呈下降趋势,第5天后3组凝乳的活菌数在4 % C条件下保存至第7天,3组凝乳的活菌数差异显著。在贮藏过程中,三组凝乳均出现pH值下降后乳酸含量增加的现象,这主要归因于凝乳发酵剂的活性。与对照凝乳相比,纯化EPS凝乳的硬度、粘稠度显著降低(P<0.05)。结果表明,外多糖能提高凝乳的黏度、质地和口感,避免凝乳的增效作用。本研究结果表明,使用纯化的EPS比使用其他化学物质能提供更好的凝乳质地
本文章由计算机程序翻译,如有差异,请以英文原文为准。