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Rheological properties and volatile composition of fermented milk prepared by exopolysaccharide-producing Lactobacillus acidophilus n.v. Er2 317/402 strain Narine

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Abstract

Fermented milk products were made using a probiotic strain of human origin, Lactobacillus acidophilus n.v. Er2 317/402 strain Narine. The effects of the strain on the texture, rheology, microstructure, and volatile profiling of fermented milk products over a period of 25 days under refrigerated storage conditions were investigated using steady and dynamic rheological tests, confocal laser scanning microscopy (CLSM), and headspace solid-phase microextraction gas chromatography mass spectrometry, respectively. CLSM images confirmed that exopolysaccharides (EPSs) from Narine were large in size and interacted with proteins. EPSs (50 mg) were obtained after 8 h of incubation. Volatome profiling of Narine fermented milk revealed 15 volatile compounds, including 2-heptanone, 2-nonanone, acetoin, isobutyric acid, isovaleric acid, and 2-phenylethanol. EPSs produced from L. acidophilus n.v. Er2 317/402 strain Narine gave the fermented milk a smooth ropy texture. The natural, soft-bodied, drinkable, and pleasant flavor of Narine makes it an attractive food ingredient.

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  1. These authors contributed equally to this work.

Authors and Affiliations

  1. Department of Food Science and Technology, Yeungnam University, Gyeongsan, 38541, Korea

    Haykuhi Charchoghlyan, Heejun Kwon & Myunghee Kim

  2. Department of Polymer Science and Engineering, School of Applied Chemical Engineering, Kyungpook National University, Daegu, 41556, Korea

    Jung-Eun Bae

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  1. Haykuhi Charchoghlyan
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  2. Jung-Eun Bae
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  3. Heejun Kwon
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  4. Myunghee Kim
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Correspondence to Myunghee Kim.

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Charchoghlyan, H., Bae, JE., Kwon, H. et al. Rheological properties and volatile composition of fermented milk prepared by exopolysaccharide-producing Lactobacillus acidophilus n.v. Er2 317/402 strain Narine. Biotechnol Bioproc E 22, 327–338 (2017). https://doi.org/10.1007/s12257-017-0065-8

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  • DOI: https://doi.org/10.1007/s12257-017-0065-8

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