Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca.
Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P<0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P>0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.
Dlamini
Abednego M
AM
Dairy Science Division, University of Swaziland, Private Bag Luyengo, Luyengo, Swaziland. adlamini@agric.uniswa.sz
Peiris
Paul S
PS
Bavor
John H
JH
Kailasapathy
Kasipathy
K
D005285:Fermentation; D041121:Klebsiella oxytoca / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D015014:Yogurt
D011135:Polysaccharides, Bacterial