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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production.

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Title: Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production.
Authors: Patrignani, F.1 francesca.patrignani@unibo.it, Modesto, M.2, Michelini, Samanta2, Sansosti, Maria Cristina2, Serrazanetti, Diana I.1, Qvirist, Linnea3, Siroli, Lorenzo1, Camprini, Lucia1, Mattarelli, Paola2, Lanciotti, Rosalba1
Source: LWT - Food Science & Technology. Mar2018, Vol. 89, p689-696. 8p.
Subjects: Bifidobacterium, Soymilk, Fermentation, Viscosity, Centrifugation
Abstract: The present research was aimed to investigate the technological potentialities of seven strains of Bifidobacterium aesculapii , a species recently described, in terms of exopolysaccharide (EPS) production and as starter fermentation in soybean milk. The strain production of EPS was firstly evaluated in model system, using different carbon sources. Furthermore, the fermented products obtained by the seven strains of B. aesculapii were tested for their EPS content and strain cell loads, the volatile molecule profiles, the texture features and the overall acceptance. The data showed that all the B. aesculapii strains were able to produce EPS in vitro model in presence of 1.5% and 2% glucose while only four strains were able to produce EPS in presence of lactose 2%. When the strains were employed as fermentation starters in soybean milk, some showed a good growth potential, fermenting the substrate in 14 h and giving rise to fermented products with good firmness and viscosity indexes. Moreover, five strains out seven showed production of EPS (from 5 to 174 μg/mL) in soybean fermented milk. [ABSTRACT FROM AUTHOR]
Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production.
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  Data: <searchLink fieldCode="AR" term="%22Patrignani%2C+F%2E%22">Patrignani, F.</searchLink><relatesTo>1</relatesTo><i> francesca.patrignani@unibo.it</i><br /><searchLink fieldCode="AR" term="%22Modesto%2C+M%2E%22">Modesto, M.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Michelini%2C+Samanta%22">Michelini, Samanta</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Sansosti%2C+Maria+Cristina%22">Sansosti, Maria Cristina</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Serrazanetti%2C+Diana+I%2E%22">Serrazanetti, Diana I.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Qvirist%2C+Linnea%22">Qvirist, Linnea</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Siroli%2C+Lorenzo%22">Siroli, Lorenzo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Camprini%2C+Lucia%22">Camprini, Lucia</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Mattarelli%2C+Paola%22">Mattarelli, Paola</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Lanciotti%2C+Rosalba%22">Lanciotti, Rosalba</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Mar2018, Vol. 89, p689-696. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Bifidobacterium%22">Bifidobacterium</searchLink><br /><searchLink fieldCode="DE" term="%22Soymilk%22">Soymilk</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Viscosity%22">Viscosity</searchLink><br /><searchLink fieldCode="DE" term="%22Centrifugation%22">Centrifugation</searchLink>
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  Data: The present research was aimed to investigate the technological potentialities of seven strains of Bifidobacterium aesculapii , a species recently described, in terms of exopolysaccharide (EPS) production and as starter fermentation in soybean milk. The strain production of EPS was firstly evaluated in model system, using different carbon sources. Furthermore, the fermented products obtained by the seven strains of B. aesculapii were tested for their EPS content and strain cell loads, the volatile molecule profiles, the texture features and the overall acceptance. The data showed that all the B. aesculapii strains were able to produce EPS in vitro model in presence of 1.5% and 2% glucose while only four strains were able to produce EPS in presence of lactose 2%. When the strains were employed as fermentation starters in soybean milk, some showed a good growth potential, fermenting the substrate in 14 h and giving rise to fermented products with good firmness and viscosity indexes. Moreover, five strains out seven showed production of EPS (from 5 to 174 μg/mL) in soybean fermented milk. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – SubjectFull: Viscosity
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              Text: Mar2018
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