Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

Pradip V Behare; Rameshwar Singh; Ravinder Nagpal; K H Rao

doi:10.1007/s13197-013-0999-6

Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

J Food Sci Technol. 2013 Dec;50(6):1228-32. doi: 10.1007/s13197-013-0999-6. Epub 2013 Apr 17.

Authors

Pradip V Behare¹, Rameshwar Singh², Ravinder Nagpal³, K H Rao¹

Affiliations

¹ Dairy Microbiology, National Dairy Research Institute Karnal, Haryana, Karnal, 132001 Haryana India.
² Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
³ Department of Biotechnology, JMIT Institute of Engg. & Tech., Radaur, 135133 Haryana India.

Abstract

Lactobacillus fermentum V10 was able to show large capsules surrounding the cell surface and produced 247.37 ± 0.76 mg/L polysaccharides in fermentation medium. The effect on technological properties of low-fat dahi found to be significantly (P < 0.01) improved for Lactobacillus fermentum V10 than control dahi made by EPS(+) Lb. delbrueckii subsp. bulgaricus NCDC 285 and EPS(-) Lb. delbrueckii subsp. bulgaricus 09 cultures. Low fat dahi prepared by exopolysaccharides producing Lactobacillus fermentum V10 exhibited optimum acid production, lesser whey separation, higher viscosity, increased adhesiveness and stickiness whereas decreased firmness and work of shear as compared to control dahi.

Keywords: Dahi; Exopolysaccharides; Lactobacillus; Low-fat dairy products.