The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

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.

På svenska

Author

  • O Mårtensson
  • M Duenas-Chasco
  • A Irastorza
  • Rickard Öste
  • Olle Holst

Summary, in English

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.

Publishing year

2003

Language

English

Pages

353-357

Publication/Series

LWT - Food Science and Technology

Volume

36

Issue

3

Document type

Journal article

Publisher

Elsevier

Topic

  • Nutrition and Dietetics
  • Industrial Biotechnology

Keywords

  • Fermented oat
  • Adavena®
  • Exopolysaccharides
  • Lactic acid bacteria
  • β-glucan

Status

Published

ISBN/ISSN/Other

  • ISSN: 0023-6438