Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.

Research output: Contribution to journalArticle

Abstract

The fermentation characteristics of two strains of lactic acid bacteria (LAB), Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were compared in an oat-based, nondairy milk medium (Adavena® G40). Viscosity and ropiness were the main growth parameters studied. Both strains are reported to produce an exopolysaccharide (EPS) with a -glucan structure; in addition, the L. brevis strain produces also an EPS with an -glucan structure. Both strains were able to ferment and produce EPS in the oat-based, nondairy medium to the extent that an obvious change was observed in terms of viscosity and ropiness during the fermentation period. These results show the potential of both LAB strains as possible starter cultures in new kinds of fermented, nondairy milk products.

Details

Authors
  • O Mårtensson
  • M Duenas-Chasco
  • A Irastorza
  • Rickard Öste
  • Olle Holst
Organisations
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Nutrition and Dietetics
  • Industrial Biotechnology

Keywords

  • Fermented oat, Adavena®, Exopolysaccharides, Lactic acid bacteria, β-glucan
Original languageEnglish
Pages (from-to)353-357
JournalLWT- Food Science and Technology
Volume36
Issue number3
Publication statusPublished - 2003
Publication categoryResearch
Peer-reviewedYes

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300), Biotechnology (LTH) (011001037)