The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei

Yu, Yuanshan; Wu, Jijun; Xu, Yujuan; Xiao, Gengsheng; Zou, Bo

doi:10.1111/ijfs.13884

The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei

Journal Article · Thu Jul 19 00:00:00 EDT 2018 · International Journal of Food Science and Technology

DOI:https://doi.org/10.1111/ijfs.13884· OSTI ID:1461003

^[1]; Wu, Jijun ^[1]; Xu, Yujuan ^[1]; Xiao, Gengsheng ^[1]; Zou, Bo ^[1]

Sericultural &, Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China

Summary

In this paper, Lactobacillus casei growth, sugar utilisation, exopolysaccharides ( EPS s) formation and EPS s characterisation during fermentation of milk with or without litchi juice were evaluated. During L. casei fermentation of litchi‐milk samples, the EPS s content increased with the increase of litchi juice levels (0–25%, v/v), and the both relationship appeared in S ‐type curve. The viscosity of fermented milk also significantly increased with the formation of EPS s, and which positively correlated with the EPS s content ( R ² = 0.9782). The EPS s from the fermented litchi‐milk samples was isolated for further structural characterisation. Monosaccharide and molecular weight analysis of purified EPS s sample proved that it contained no carbohydrate other than glucose, and its molecular weight was calibrated as 3.03 × 10 ⁶ Da. FT ‐ IR and NMR ( ¹ H and ¹³ C) spectroscopy analysis confirmed the synthesised EPS s sample was α‐glucans (dextrans) with mainly α‐(1→6) linkages. To the best of our knowledge, this is the first study to report that litchi juice can enhance the EPS s (dextrans, mainly α‐(1→6) linkages) production in fermented milk.

View Accepted Manuscript (Publisher)

Sponsoring Organization:: USDOE

OSTI ID:: 1461003

Journal Information:: International Journal of Food Science and Technology, Journal Name: International Journal of Food Science and Technology Journal Issue: 12 Vol. 53; ISSN 0950-5423

Publisher:: Oxford University PressCopyright Statement

Country of Publication:: United Kingdom

Language:: English

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