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Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis.

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Bacterial cell surface properties significantly impact fermented milk texture. Altering cell surface features like pili and exopolysaccharides influences viscosity and gel hardness, revealing their role in food structure.

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Area of Science:

  • Food Microbiology
  • Biotechnology
  • Dairy Science

Background:

  • Lactic acid bacteria are crucial for dairy fermentation, influencing product texture.
  • While acidification and exopolysaccharides are studied, the microbial surface's role in microbe-matrix interactions is less understood.

Purpose of the Study:

  • To investigate how modifying bacterial cell surface properties affects fermented milk characteristics.
  • To understand the impact of surface charge, hydrophobicity, cell chaining, and pili on fermented milk texture.

Main Methods:

  • Utilized 25 isogenic Lactococcus lactis strains with varied cell surface traits.
  • Produced fermented milk using these strains and analyzed textural properties (viscosity, gel hardness).
  • Assessed cell localization and spatial distribution within the fermented milk matrix.

Main Results:

  • Overexpression of pili dramatically increased cell surface hydrophobicity (3-19% to 94-99%).
  • Cell surface properties altered spatial distribution: aggregated cells filled matrix cavities, while chained cells localized randomly.
  • Pili overexpression correlated positively with increased viscosity and gel hardness.
  • Cell clumping and chaining phenotypes also positively correlated with viscosity and gel hardness.

Conclusions:

  • Bacterial cell surface morphology is a key determinant of fermented milk texture.
  • Cell surface properties influence cell localization within the fermented food matrix.
  • Bacterial cells can act as structural elements in fermented foods, dependent on their surface characteristics.