Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture

Year 2022, , 1053 - 1068, 18.07.2022

Nurullah Zekeriya Akar

https://doi.org/10.47495/okufbed.1016079

Cited By: 2

Abstract

Exopolysaccharides (EPS) are polysaccharides synthesized extracellularly by microorganisms and have positive effects on health. Exopolysaccharides produced even at low concentrations have the effect of improving the structure of food products. Thus, it is possible to meet the needs and demands of consumers by developing the textural feature of the final product as desired without using any additives, as well as positive benefits for human health. The number of studies on the use of EPS-producing microorganisms in the production of fermented milk products is increasing. However, there are not enough studies explaining the interaction between caseins and exopolysaccharides in fermented milk products. In this study, the effects of exopolysaccharides and their functional properties were investigated in order to prevent undesirable problems such as serum separation and loose structure caused by the interaction of caseins and exopolysaccharides, which are critical factors in the formation of yoghurt texture.

Keywords

Exopolysaccharide, gelation, yogurt, lactic acid bacteria, biopolymer

Laktik Asit Bakterileri Tarafından Üretilen Ekzopolisakkaritler: Fonksiyonel Özellikleri ve Yoğurt Dokusu Üzerine Etkileri

Abstract

Ekzopolisakkaritler (EPS), mikroorganizmalar tarafından hücre dışı olarak sentezlenen ve sağlık üzerinde olumlu etkileri olan polisakkaritlerdir. Düşük konsantrasyonlarda bile sentezlenen ekzopolisakkaritler, gıda ürünlerinin yapısını iyileştirme etkisine sahiptir. Böylece nihai ürünün dokusal özelliğini herhangi bir katkı maddesi kullanmadan istenilen şekilde geliştirerek tüketicilerin ihtiyaç ve taleplerini karşılamak mümkün olduğu gibi insan sağlığına da olumlu faydalar sağlamaktadır. EPS üreten mikroorganizmaların fermente süt ürünleri üretiminde kullanımına yönelik çalışmaların sayısı giderek artmaktadır. Ancak fermente süt ürünlerinde kazeinler ile ekzopolisakkaritler arasındaki etkileşimi açıklayan yeterli çalışma bulunmamaktadır. Bu derlemede, ekzopolisakkaritler, fonksiyonel özellikleri ve yoğurt dokusunun oluşumunda kritik faktör olan kazein ile ekzopolisakkaritlerin etkileşimi ve buna bağlı olarak serum ayrılması, gevşek yapı gibi istenmeyen sorunlara karşı etkileri araştırılmıştır.

Keywords

Ekzopolisakkarit, jelleşme, yoğurt, laktik asit bakterileri, biyopolimer

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