| Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. | |
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MedLine Citation:
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PMID: 19164657 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides (EPS) by starter cultures is an acknowledged alternative to the addition of biothickeners. With the aim of increasing in situ EPS production, a recombinant galactose-positive EPS(+) Streptococcus thermophilus strain, RD-534-S1, was generated and compared with the parent galactose-negative EPS(+) strain RD-534. The RD-534-S1 strain produced up to 84 mg/L of EPS during a single-strain milk fermentation process, which represented 1.3 times more than the EPS produced by strain RD-534. Under conditions that mimic industrial yogurt production, the starter culture consisting of RD-534-S1 and (EPS(-)) Lactobacillus bulgaricus L210R strain (RD-534-S1/L210R) led to an EPS production increase of 1.65-fold as compared with RD-534-S1 alone. However, the amount of EPS produced did not differ from that found in yogurts produced using an isogenic starter culture that included the parent S. thermophilus strain RD-534 and Lb. bulgaricus L210R (RD-534/L210R). Moreover, the gel characteristics of set-style yogurt and the rheological properties of stirred-style yogurt produced using RD-534-S1/L210R were similar to the values obtained for yogurts made with RD-534/L210R. In conclusion, it is possible to increase the production of EPS by ropy S. thermophilus strains through genetic engineering of galactose metabolism. However, when used in combination with Lb. bulgaricus for yogurt manufacture, the EPS overproduction of recombinant strain is not significant. |
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Authors:
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G Robitaille; A Tremblay; S Moineau; D St-Gelais; C Vadeboncoeur; M Britten |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 92 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2009 Feb |
Date Detail:
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Created Date: 2009-01-23 Completed Date: 2009-02-09 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 477-82 Citation Subset: IM |
Affiliation:
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Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada. robitaillegi@agr.gc.ca |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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DNA, Recombinant
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genetics Dietary Fats Food Technology / methods* Galactose / genetics* Polysaccharides, Bacterial / genetics* Streptococcus thermophilus / genetics, physiology* Yogurt / analysis, microbiology*, standards* |
| Chemical | |
Reg. No./Substance:
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0/DNA, Recombinant; 0/Dietary Fats; 0/Polysaccharides, Bacterial; 0/exopolysaccharide, Streptococcus; 26566-61-0/Galactose |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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