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Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior.

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This study reveals how different types of Streptococcus thermophilus exopolysaccharides (EPS) affect fermented milk texture. Capsular EPS (cEPS) from strain ST-1G improved texture more than free EPS (fEPS) from strain ST-2E.

Keywords:
capsular exopolysaccharide productionexopolysaccharide isolationlactic acid bacteriaropinesssorption kineticsstructural compositionwater binding capacity

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Area of Science:

  • Food Microbiology
  • Biochemistry

Background:

  • Streptococcus thermophilus is key in fermented milk production.
  • Exopolysaccharides (EPS) enhance texture and reduce syneresis via water binding.
  • EPS exist as free (fEPS) or capsular (cEPS) forms, impacting techno-functional properties.

Purpose of the Study:

  • To analyze the distinct contributions of fEPS and cEPS to fermented milk properties.
  • To investigate the moisture sorption behavior of isolated EPS from two S. thermophilus strains.
  • To correlate EPS structural properties with techno-functional performance.

Main Methods:

  • Isolation and characterization of fEPS and cEPS from S. thermophilus strains ST-1G and ST-2E.
  • Determination of moisture sorption behavior (load and kinetics) of the isolated EPS.
  • Analysis of structural and macromolecular properties of EPS.
  • Comparison with physical properties of fermented milk produced by these strains.

Main Results:

  • ST-1G produced a higher cEPS fraction with greater moisture load and slower desorption, leading to reduced syneresis.
  • ST-2E's ropy fEPS exhibited higher gel viscosity, intrinsic viscosity, and molecular mass.
  • Both strains yielded complex EPS with distinct molecular structures and moisture-binding capacities.

Conclusions:

  • Individual EPS types (fEPS vs. cEPS) and their structural characteristics significantly influence fermented milk techno-functional properties.
  • Strain ST-1G's EPS composition is more effective in controlling syneresis.
  • EPS from ST-2E contributes to higher gel viscosity, linked to ropy fEPS characteristics.