Abstract
The contribution of selected ropy and capsular Lactobacillus plantarum 162RM on texture of fermented milk as well as on the functionality of kareish cheese was established in this study. The cell suspension of this strain was used in combination with commercial starter cultures MY900 ( Lactobacillus delbrueckii ssp. Bulgaricus/I> and Streptococcus thermophilus ) and MM100 ( Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. diacetyllactis ) obtained from Rhodia Food to manufacture fermented milk and Kareish cheese respectively. The final pH of fermented milks manufactured with the combination of starter MY900 and different concentration of strain L. plantarum 162RM were not significantly different. Fermented milk hardness, consistency, and adhesiveness increased significantly when 8 % (V/V) of strain Lactobacillus plantarum 162RM was used. This strain produces exopolysaccharides (EPS), which by attaching to the casein matrix increases and improves the texture characteristics of fermented milk. The Experimental Kareish Cheese (EKC), made by pairing commercial starter MM100 with 8% (v/v) of L. plantarum 162RM were also compared to Control Kareich Cheese (CKC) in terms of their moisture content and textural properties. The EKC showed the greatest moisture retention and the use of ropy and capsular strain of L. plantarum 162RM affects significantly some textural properties of EKC cheese, relative to the control. The CKC samples were gummier and more chewy than the EKC fresh samples. It is therefore evident that, used in appropriate amount, this strain can increase moisture content in low fat Kareish cheese leading to improvement of textural properties. Key Words: Fermented milks, kareish cheese, ropy and capsular strain, moisture, textural properties. African Journal of Biotechnology Vol.3(10) 2004: 512-518
Highlights
Several gram negative and gram-positive bacteria, including lactic acid bacteria, produce exocellular polysaccharides
The acidification of milk within 5 h is essentially due to the fermentation of lactose by the starter MY900 that, according to the manufacturer is able to produce a variation in pH of 1 unit within 3 h
Firmer fermented milk with a better water binding properties. These results are in agreement with those of previous authors which demonstrated that lactic acid bacteria producing exopolysaccharides are often used to increase viscosity of stirred fermented milks, such as yoghurt and decrease susceptibility to syneresis (Cerning, 1995; Hassan et al, 1996; De Vuyst and Degeest, 1999; Patricia et al, 2002)
Summary
Several gram negative and gram-positive bacteria, including lactic acid bacteria, produce exocellular polysaccharides. This study was carried out to determine the contribution of ropy and capsular EPS producing strain of Lb. plantarum (162RM) to the textural characteristics of fermented milk as well as on the functionality of kareish cheese. Two commercially available starter cultures named MY900 and MM100 were used for the manufacture of fermented milk and Kareish cheese, respectively.
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