The potential of fructans producing acetic acid bacteria in fermented dairy products
2015
Feldmane, J., Latvia Univ. of Agriculture, Jelgava (Latvia) | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia)
In this work the combinations of commercial lactic acid bacteria starters and acetic acid bacteria strain were used for production of fructans in substrate, both with and without sucrose additive, and studied their potential in maintaining technological properties of yoghurt and fermented milk. The objective of this study was to assess the effect of fructans producing starter cultures on milk coagulation technique, the amount of secreted fructans and viscosity of fermented milk samples. An amount of fructans synthesized by starter cultures and Gluconobacter sp. B35, pH and viscosity of samples were measured using appropriate standards and analytical methods. Results showed that the addition of acetic acid bacteria did not influence the pH dynamics of fermented milk samples. Increasing sucrose concentration in samples significantly influences fructans production potential. The application of such technology in fermented dairy product production would have potential from microbiological exopolysaccharides increasing position with the aim to promote functionality of dairy foods and to substitute commercial stabilisers etc. The addition of acetic acid bacteria in milk showed negative impact on viscosity of the evaluated samples. The viscosity was liquid in all analyzed samples with acetic acid bacteria, the addition of sucrose helped to make the consistency of yoghurt and fermented milk more liquid. We concluded that the structure of synthesized fructans could not help to improve the textural properties of fermented dairy products. From this point of view, the studied acetic acid bacteria strain should have the potential as prebiotic.
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