Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley

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Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley. / Martensson, O; Jönsson, C; Duenas-Chasco, M; Irastorza, A; Öste, Rickard; Holst, Olle.

In: LWT- Food Science and Technology, Vol. 38, No. 2, 2005, p. 151-155.

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Martensson, O ; Jönsson, C ; Duenas-Chasco, M ; Irastorza, A ; Öste, Rickard ; Holst, Olle. / Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley. In: LWT- Food Science and Technology. 2005 ; Vol. 38, No. 2. pp. 151-155.

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TY - JOUR

T1 - Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley

AU - Martensson, O

AU - Jönsson, C

AU - Duenas-Chasco, M

AU - Irastorza, A

AU - Öste, Rickard

AU - Holst, Olle

N1 - The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Biotechnology (LTH) (011001037), Applied Nutrition and Food Chemistry (011001300)

PY - 2005

Y1 - 2005

N2 - The formation of exopolysaccharides (EPS) by Pediococcus damnosus strain 2.6 was investigated in two different high P-glucan suspensions of oat (OBC) and barley (BBC). Bacterial growth was confirmed by measuring pH, colony forming units (cfu), viscosity and ropiness during growth. Growth and an increase in viscosity of the beta-glucan suspension based on oat were observed whereas only a minor growth and no significant effect on viscosity was seen in the beta-glucans suspension based on barley. Higher bacterial growth and higher final viscosity and ropiness were observed in samples that were mixed with the OBC and an ordinary commercial oat-base (Adavena(R) G40). These results show the potential of using a combination of a high beta-glucan suspension of cereals to generate fermented products containing both high levels of native beta-glucans from oats or barley and also microbial beta-glucans from the starter culture.

AB - The formation of exopolysaccharides (EPS) by Pediococcus damnosus strain 2.6 was investigated in two different high P-glucan suspensions of oat (OBC) and barley (BBC). Bacterial growth was confirmed by measuring pH, colony forming units (cfu), viscosity and ropiness during growth. Growth and an increase in viscosity of the beta-glucan suspension based on oat were observed whereas only a minor growth and no significant effect on viscosity was seen in the beta-glucans suspension based on barley. Higher bacterial growth and higher final viscosity and ropiness were observed in samples that were mixed with the OBC and an ordinary commercial oat-base (Adavena(R) G40). These results show the potential of using a combination of a high beta-glucan suspension of cereals to generate fermented products containing both high levels of native beta-glucans from oats or barley and also microbial beta-glucans from the starter culture.

KW - oat

KW - beta-glucans

KW - lactic acid bacteria

KW - Pediococcus damnosus

KW - 2.6

KW - barley

U2 - 10.1016/j.lwt.2004.04.017

DO - 10.1016/j.lwt.2004.04.017

M3 - Article

VL - 38

SP - 151

EP - 155

JO - LWT - Food Science and Technology

T2 - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 2

ER -