Earticle

초록

영어

Microbial exopolysaccharide (EPS) is a biothickener that can be added to a wide variety of food products, where it serves as a viscosifying, stabilizing, emulsifying, and gelling agent. The objective of this study was to investigate the optimum conditions of pH, incubation temperature, and whey protein concentration (WPC) for EPS production by Lactobacillus rhamnosus ATCC 9595. We found that maximal EPS production was achieved at a pH of 5.5 and temperature of 37℃. At the same fermentation conditions, EPS production was affected by the addition of L. rhamnosus GG (a weak-EPS producer). After growth for 24 hr, total EPS production was 583±15.4㎎/L in the single culture system, and 865±22.6㎎/L in the co-culture system with L. rhamnosus GG. Based on the presence of WPC, EPS production dramatically increased from 583±15.4㎎/L (under no WPC supplementation) to 1,011±14.7㎎/L (under supplementation with 1.0% WPC). These results suggest that WPC supplementation and the co-culture systems coupled with small portions of weak-EPS producing strain can play an important role in the enhancement of EPS production.

목차

Abstract 
 Introduction
 Materials and Methods
  Bacteria and medium
  Fermentation for EPS production
  Effects of pH and temperature on cell growth and EPS production
  Effect of co-culturing with the weak-EPS producing L. rhamnosus culture on cell growth and EPS production
  Effect of supplementation with WPC on cell growth and EPS production
  Statistical analysis
 Results and Discussion
  Effects of the growth medium pH and temperature on bacterial growth and EPS production
  Effects of co-culturing systems with weak-EPS producing L. rhamnosus culture on cell growth and EPS production
  Effects of WPC supplementation on cell growth and EPS production
 References

키워드

저자

• Younghoon Kim [ Division of Food Bioscience, Korea University, Arite McFerrin Department of chemical Engineering, Texas A&M University ]
• Ji Uk Kim [ Division of Food Bioscience, Korea University ]
• Sejong Oh [ Institute of agricultural Science and Technology, Departement of Animal Science, Chonnam National University ]
• Young Jun Kim [ Department of Food and Biotechnology, Korea University ]
• Myunghee Kim [ School of Food Technology and Food Service Industry, College off Nature and Natural Resources, Yeungnam University ]
• Sae Hun Kim [ Division of Food Bioscience, Korea University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664