Rheological Properties of Fermented Milk as Affected by Addition of Enterococcus faecium AS8 and Its Exopolysaccharides

doi:10.7506/spkx1002-6630-20180530-419

Abstract

Abstract: This study aimed to investigate the structural composition of exopolysaccharides (EPS) from Enterococcus faecium AS8 and the rheological properties of traditional fermented dairy products in Inner Mongolia containing respectively Streptococcus thermophiles + Lactobacillus bulgaricus, EPS + S. thermophiles + L. bulgaricus and E. faecium AS8. Two fractions of EPS, named as AS8-1-EPS and AS8-2-EPS, were obtained by Sephadex G-100 column chromatography and purified by Sephadex G-50 column chromatography. AS8-1 was mainly composed of mannose (59.1%), glucose (26.8%) and galactose (7.9%). AS8-2-EPS was mainly composed of mannose (65.4%), glucose (21.3%), galactose (8.9%) and rhamnose (4.4%). The results of Fourier transform infrared (FT-IR) spectroscopy revealed that both EPS fractions were heteropolysaccharides.

Key words: exopolysaccharide, Enterococcus faecium, structural composition, rheological properties

CLC Number:

TS252.1

BAI Ying, LIU Naiqi. Rheological Properties of Fermented Milk as Affected by Addition of Enterococcus faecium AS8 and Its Exopolysaccharides[J]. FOOD SCIENCE, 2019, 40(10): 70-76.

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Rheological Properties of Fermented Milk as Affected by Addition of Enterococcus faecium AS8 and Its Exopolysaccharides

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