The optimization of in situ exopolysaccharides production in Lactobacillus helveticus MB2-1 fermented milk and its functional characteristics in vitro
文献类型： 外文期刊
作者： Ge, Zhiwen 1 ; Wang, Dan 1 ; Azi, Fidelis 2 ; Zhao, Wenting 1 ; Wang, Pan 1 ; Dong, Mingsheng 4 ; Wang, Junjuan 1 ; Zhao, Yuanyuan 1 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agri food Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & P, Key Lab Vegetable Postharvest Proc, Beijing 100097, Peoples R China
2.Guangdong Techn Israel Inst Technol GTIIT, Dept Chem Engn, Shantou 515063, Guangdong, Peoples R China
3.Technion Israel Inst Technol, IL-3200002 Haifa, Israel
4.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
期刊名称：INTERNATIONAL DAIRY JOURNAL （ 影响因子：3.4； 五年影响因子：3.6 ）
ISSN： 0958-6946
年卷期： 2024 年 155 卷
页码：
收录情况： SCI
摘要： In order to improve the in situ exopolysaccharides (EPS) production of Lactobacillus helveticus MB2-1 fermented milk and explore its functional characteristics, the production optimization conditions, structural characteristics of fermented milk, emulsifying properties, antioxidant, and antibiofilm activities of in situ produced EPS were investigated. The fermentation conditions were optimized using response surface methodology. When the optimal temperature was 37 degrees C for 8.0 h with 7.0% w/w of inoculum size, the EPS yield could be up to 340 mg L-1. The L. helveticus MB2-1 fermented milk presented better gel structure than the control under the optimized conditions. The in situ produced EPS presented fine emulsifying properties, exhibited potent antioxidant activities as well as obvious antibiofilm activities against foodborne biofilm-forming pathogens. These findings demonstrated that in situ produced EPS in L. helveticus MB2-1 fermented milk has multiple functional qualities and can be a potent ingredient for supplementation and fortification of functional food products. (c) 2024 Elsevier Ltd. All rights reserved.
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