Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
Table 1
The content of exopolysaccharide and viscosity for different Streptococcus thermophilus fermented milk (values are means ± SD for ).
Strains
EPS (mg/L)
Viscosity (mPa/s)
zlwTM11
384 ± 22
7716 ± 608.80
zlwB9-3
255 ± 43
5960 ± 1716.77
zlwQ
175 ± 54
4360 ± 685.85
zlwA1
155 ± 2
4240 ± 58.89
zlwA2M17
141 ± 29
4198 ± 340.33
zlw17YA
128 ± 5
3450 ± 42
zlwCH9.9 4.0
127 ± 7
3804 ± 27.50
zlw3
121 ± 5
3562 ± 101.17
zlwLBH
120 ± 5
2920 ± 203.15
zlw1703Ca
115 ± 3
2870 ± 84.92
zlwCH9-94.5
101 ± 57
2210 ± 206.14
zlw94.3
99 ± 2
2726 ± 97.73
zlwSP1.1
93 ± 10
2726 ± 383.26
zlw1703F
85 ± 34
2722 ± 1084.76
zlw1
73 ± 6
1206 ± 64.90
zlwDV
56 ± 12
2194 ± 272.35
zlw1703D
54 ± 16
2556 ± 33.41
zlwSH94.3
47 ± 13
2303 ± 121.39
zlwSH94.5
45 ± 7
1092 ± 43.27
a, b, c, d, e, f, g, h, and i: values with different letters within the same column differ significantly () for exopolysaccharide. A, B, C, D, E, F, and G: values with different letters within the same column differ significantly () for viscosity.
