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Abstract
ABSTRACTIn the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter, affecting consumer acceptance. Finding LAB providing desired texture of a product is time consuming and laborious when using standard methods for measuring texture, e.g. rheology measurements. Screening of 986 Lactococcus lactis strains resulted in few strains with the ability to enhance texture, demonstrating the necessity of implementation of high-throughput screening methods. A high-throughput screening assay was developed, combining small-scale 96-well microtiter plates and pressure measurements during liquid handling, e.g. aspiration, to find strains that give good texture in fermented milk. Only about 1% of the strains were found to enhance milk texture. Two of the texturing strains belong to L. lactis subsp. lactis, which are the first texturing strains from this subsp. reported. Mining for eps gene clusters responsible for exocellular polysaccharide production was performed, as polysaccharide production can contribute positively to fermented milk texture. Comparative genomics approach revealed four types of texturing L. lactis strains with diverse eps gene clusters.
Highlights
Conversion of fresh milk to fermented milk by lactic acid bacteria (LAB) is used to extend the shelf life of milk due to acidification, to provide taste as well as texture
Screening of 986 Lactococcus lactis strains resulted in few strains with the ability to enhance texture, demonstrating the necessity of implementation of high-throughput screening methods
Polysaccharide-producing strains are of great interest for these applications, as polysaccharides released into the medium can result in improved texturing properties of buttermilk and sour cream, while capsular polysaccharides can result in improved water-holding capacity and improved yields of cheese
Summary
Conversion of fresh milk to fermented milk by lactic acid bacteria (LAB) is used to extend the shelf life of milk due to acidification, to provide taste as well as texture. Polysaccharides from food-grade LAB are non-toxic, biodegradable, environment friendly and act as natural viscosifiers, emulsifiers, stabilisers, binders, gelling agents, coagulants and suspending agents in food industry as well as in cosmetics (Jindal and Singh Khattar 2018). For this reason, screening and selection of polysaccharide-producing LAB is of importance to both academia and industry. Lactococcus lactis is used to produce numerous fermented dairy products including cheese and mesophilic fermented milk, such as buttermilk and sour cream. Polysaccharide-producing strains are of great interest for these applications, as polysaccharides released into the medium can result in improved texturing properties of buttermilk and sour cream, while capsular polysaccharides can result in improved water-holding capacity and improved yields of cheese
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