The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei
Abstract
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.
- Authors:
-
[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
- Publication Date:
- Sponsoring Org.:
- USDOE
- OSTI Identifier:
- 1461003
- Resource Type:
- Publisher's Accepted Manuscript
- Journal Name:
- International Journal of Food Science and Technology
- Additional Journal Information:
- Journal Name: International Journal of Food Science and Technology Journal Volume: 53 Journal Issue: 12; Journal ID: ISSN 0950-5423
- Publisher:
- Wiley-Blackwell
- Country of Publication:
- United Kingdom
- Language:
- English
Citation Formats
Yu, Yuanshan, Wu, Jijun, Xu, Yujuan, Xiao, Gengsheng, and Zou, Bo. The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei. United Kingdom: N. p., 2018.
Web. doi:10.1111/ijfs.13884.
Yu, Yuanshan, Wu, Jijun, Xu, Yujuan, Xiao, Gengsheng, & Zou, Bo. The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei. United Kingdom. https://doi.org/10.1111/ijfs.13884
Yu, Yuanshan, Wu, Jijun, Xu, Yujuan, Xiao, Gengsheng, and Zou, Bo. Thu .
"The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei". United Kingdom. https://doi.org/10.1111/ijfs.13884.
@article{osti_1461003,
title = {The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei},
author = {Yu, Yuanshan and Wu, Jijun and Xu, Yujuan and Xiao, Gengsheng and Zou, Bo},
abstractNote = {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.},
doi = {10.1111/ijfs.13884},
journal = {International Journal of Food Science and Technology},
number = 12,
volume = 53,
place = {United Kingdom},
year = {Thu Jul 19 00:00:00 EDT 2018},
month = {Thu Jul 19 00:00:00 EDT 2018}
}
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