The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt.

Ravyts F; Vuyst L. de Leroy F.

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The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt.

机译：嗜热链球菌产生杂多糖的菌株对低脂酸奶的质地和感官特性的影响。

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Heteropolysaccharide-producing Streptococcus thermophilus strains (LY03, ST 111 and 5077) were compared with nonropy S. thermophilus strains (NR or 5137), in respect of texture development of low-fat yoghurt produced at 42 degrees C. Whether milk solids were added or not, lower syneresis and improved texture and sensory properties were obtained in yoghurts produced with strain LY03 or 5077 compared with nonropy strains. Texture effects, lower syneresis and improved sensory properties because of the use S. thermophilus ST 111 were only noticeable in the presence of milk solids. Milk solids had no significant effect on the textural parameters of nonropy strains

机译：将产生杂多糖的嗜热链球菌菌株（LY03，ST 111和5077）与非不育 S 进行了比较。嗜热菌菌株（NR或5137），涉及在42摄氏度下生产的低脂酸奶的质构发展。无论是否添加乳固形物，均获得较低的脱水收缩以及改善的质感和感官特性。 LY03或5077菌株生产的酸奶与非绳状菌株相比。由于使用 S ，因此具有纹理效果，较低的脱水收缩感和改善的感官特性。 thermophilus ST 111仅在存在乳固体的情况下才可见。乳固形物对非绳形菌株的质地参数没有显着影响

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《International Journal of Dairy Technology》 |2011年第4期|共8页
作者
Ravyts F; Vuyst L. de Leroy F.;
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正文语种 eng
中图分类食品工业;
关键词
BACTERIA; EXOPOLYSACCHARIDES; FATS; FATS LOW FOODS; POLYSACCHARIDES; ROPY BACTERIA; SENSORY PROPERTIES; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS; SYNERESIS; TEXTURE; YOGHURT; Milk and dairy products; Cultured milk products;

机译：细菌;外多糖;脂肪;脂肪含量低的食品;多糖;ROPY细菌;感官特性;链球菌;嗜热链球菌;协同作用;质地;酸奶;牛奶和乳制品;乳制品;

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1. The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt. [J] . Ravyts F, Vuyst L. de Leroy F. International Journal of Dairy Technology . 2011,第4期

机译：嗜热链球菌产生杂多糖的菌株对低脂酸奶的质地和感官特性的影响。
2. The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt. [J] . Sanli T, Senel E, Sezgin E, International Journal of Dairy Technology . 2014,第2期

机译：使用转谷氨酰胺酶，产胞外多糖的发酵剂和奶粉对低脂酸奶的理化，感官和质地特性的影响。
3. Influence of Citrus Fiber, Rice Bran and Collagen on the Texture and Organoleptic Properties of Low-Fat Frankfurters [J] . Dimitris Petridis, Poulcheria Raizi, Christos Ritzoulis Journal of Food Processing and Preservation . 2014,第4期

机译：柑橘纤维，米糠和胶原蛋白对低脂法兰克福香肠质地和感官特性的影响
4. Improvement of cheese produced by reconstituted milk powder: effects of Streptococcus thermophilus on the texture and microstructure [C] . Weijun Wang, Lanwei Zhang, Yanhua Li International Conference on Chemical, Material and Metallurgical Engineering . 2012

机译：由重构奶粉产生的奶酪的改进：嗜热量对纹理和微观结构的影响
5. ThegalM (mutarotase) gene of Streptococcus thermophilus F410: Partial sequencing, transcriptional analysis, relationship to downstream genes, and possible roles in explaining the galactose phenotypes of S. thermophilus strains. [D] . Zirnstein, Gerald Wayne. 1996

机译：嗜热链球菌F410的ThegalM（突变酶）基因：部分测序，转录分析，与下游基因的关系以及在解释嗜热链球菌菌株的半乳糖表型中的可能作用。
6. Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk [O] . Georg Surber, Susann Mende, Doris Jaros, 2019

机译：嗜热链球菌菌株的聚类建立胞外多糖特性与酸化牛奶凝胶特性的关系
7. Effect of mono or co-culture of EPS-producing Streptococcus thermophilus strains on the formation of acid milk gel and the appearance of texture defects [O] . An Thi-Binh Nguyen, Laetitia Picart-Palmade, Michaël Nigen, 2019

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The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt.

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