INVESTIGATION OF THE EFFECTS OF LACTIC ACID BACTERIAL EXOPOLYSACCHARIDES ON THE RHEOLOGICAL PROPERTIES OF WHEAT BEVERAGE

Abstract

Exopolysaccharides (EPS) which are produced by lactic acid bacterias are principally used in various fields such as the food industry, medicine, pharmacy, and cosmetics. Along with being colorless and odorless, bacterial EPSs have been subject to intensive research in recent years due to their various technological features and non-toxicity. In this study, changes in the rheological properties of wheat water of EPS, produced by eight different bacterial species and strains in soybean water were investigated. The species used in the study are Lactobacillus coryniformis C55, L. paracasei D41, L. Brevis 25A, Lactococcus lactis A47 and F39, Pediococcus parvulus E42, Streptococcus macedonicus A15 and Weisella confusa C19. In this study, the effect of EPS on the viscosity of wheat water was determined with the Ostwald-de Waele Model using Parallel Plate Sensor. At the same time, the pH of wheat water and distilled water was adjusted to 6.0 to eliminate the variables and viscosity behavior was examined at room temperature. Viscosity values appearing for 120 seconds at different shear rates from 0 s-1 to 300 s-1 were read in the study. The highest viscosity increase in wheat juice among the EPSs of the studied species was determined in the EPS produced by L. coryniformis C55 species. The findings obtained in the study showed that Lactobacillus coryniformis C55 has the potential to be used as a stabilizer in grain-borne foods.

Keywords

• Exopolysaacharides,
• Reology,
• Lactic Acid Bacteria,
• Wheat,
• MRS

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