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Опубліковано: Вівторок, 26 листопада 2019, 15:44
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02. ANALYSIS OF THE USE OF EXOPOLYSACCHARIDES PRODUCING STARTER CULTURES IN THE FERMENTATION OF MILK
https://doi.org/10.31073/foodresources2019-13-02
 
Bodnarchuk Oksana, Yakubenko Olga, Petrov Pylyp, Nasyrova Hiuzel
Pages: 23-34
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Abstract
Among the products of metabolism of lactic acid bacteria, exopolysaccharides (EPSs) have received increasing attention in recent years, due to their potential benefit and role in the structure of fermented milk products similar to gel-forming agents. Exopolysaccharides of bacteria have unique physic-chemical, biological and functional-technological properties. Owing to their suspending and emulsifying properties and high water-binding power EPSs can modify the rheological characteristics of products and contribute to reducing the amount of segregated serum during production and in finished products, thereby increasing their shelf life. Also, the EPS capsule of lactobacilli is a factor involved in the mechanism of cell resistance to bacteriophage adhesion and subsequent cell lysis. The use of strains of lactic acid bacteria capable for producing EPSs can increase the resistance to bacteriophages. EPSs synthesized by lactobacteria perform a number of important biological functions in the human body – they take part in activating the body's defenses, affecting the concentration of cytokines in the blood and increasing the body's resistance to viral and bacterial infections, and have the ability to bind free radicals, which determines their antioxidant activity and also has anti-inflammatory and antitumor action. Analysis of the publications showed that the manifestation of the property for the synthesis of EPS in lactobacteria is observed when the conditions of cultivation are changed – changes in temperature or composition of the nutrient medium. The use of EPS-producing bacteria strains in the production of dairy products, can improve their rheological properties, increase the mass fraction of moisture and yield of finished products, especially in the case of low fat cheeses. Exopolysaccharides can be not only a natural alternative source of nutritional supplements, but also promote the adhesion of beneficial microorganisms on the intestinal walls
 
Keywords: biosynthesis of exopolysaccharides, starter cultures, fermentation of milk
 
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