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RESEARCH PRODUCT

Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity

Dominique ChampionAurélie RieuJean GuzzoMabrouk KihalInsaf Samira BenhounaChristian CoelhoGuessas BettacheStéphanie WeidmannArnaud Heumann

subject

SucroseSyneresisbiologyChemistry0402 animal and dairy science04 agricultural and veterinary sciencesbiology.organism_classification040401 food science040201 dairy & animal scienceApplied Microbiology and BiotechnologyLactic acidchemistry.chemical_compound0404 agricultural biotechnologyMolecular sizeRheologyWeissella confusaFood scienceBacteriaFood Science

description

Abstract The purpose of this study was to characterise the production of exopolysaccharide (EPS) by indigenous lactic acid bacteria (LAB) isolated from traditional Algerian dairy products and to evaluate their possible use in agri-foods. Among the collection of isolated strains, the strain Weissella confusa (W4) was selected for its ability to produce EPS once exposed to a sucrose culture medium. EPS produced were first isolated with a standardised method and further characterised in terms of molecular size, antioxidant activity, and rheological properties. Its direct implication in the texture and syneresis of acid milk gel was evaluated offering interesting industrial applications for its use during processes dealing with dairy products.

yearjournalcountryeditionlanguage
2019-03-01International Dairy Journal
https://doi.org/10.1016/j.idairyj.2018.11.006