Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains.
Exopolysaccharides (EPS) produced by some lactic acid bacteria are often used by the dairy industry to improve the rheological and physical properties of yogurt, but the relationship between their structure and functional effect is still unclear. The EPS from different species, or different strains from the same species, may differ in terms of molar mass, repeating unit structure, and EPS yield during fermentation of milk. This study aimed to characterize the detailed properties of EPS produced from 7 strains of Streptococcus thermophilus, which is one of the key cultures used for yogurt manufacture. Milk was fermented with strains DGCC 7698, DGCC 7710, DGCC 7785, ST-10255y, St-143, STCth-9204, and ST4239. These strains were selected because they have been used in previous studies on yogurt texture, but a complete description of their EPS structural properties has not yet been reported. All strains were fermented under a similar acidification rate by adjusting the level of supplementation with peptone or the inoculation level, which allowed for a comparison of EPS yields under similar growth conditions (reconstituted skim milk at 40°C). The EPS from each strain was isolated and the weight-average molar mass and z-average root mean square radius determined using size-exclusion chromatography multiangle laser light scattering. The monosaccharide composition of EPS was determined using gas chromatography-mass spectrometry, and repeating unit structure was determined using nuclear magnetic resonance spectroscopy. The weight-average molar mass values of EPS ranged from 0.14 to 1.61 × 106g/mol. All 7 EPS samples were uncharged. The strains ST-10255y and ST4239 had EPS with the same repeating unit structure. The monosaccharide compositions of the various EPS were mainly composed of glucose and galactose, with low levels of rhamnose in the EPS isolated from DGCC 7698, and N-acetylgalactosamine in the EPS from DGCC 7785, ST-10255y, and ST4239. The yields of EPS (measured when fermented milks reached pH 4.6) ranged from 8.0 to 76.4 mg of glucose equivalents/kg. In addition to (free) EPS, some strains were also able to produce capsular polysaccharide (associated with the bacterial cells) when observed with negative staining technique. The results of our study will help the dairy industry to better understand the mechanism by which different strains of Streptococcus thermophilus affect yogurt texture.
Department of Food Science, University of Wisconsin-Madison, Madison 53706.
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Pachekrepapol
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison 53706. Electronic address: jlucey@cdr.wisc.edu.
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Lucey
Department of Food Science, University of Wisconsin-Madison, Madison 53706.
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Gong
Complex Carbohydrate Research Center, University of Georgia, Athens 30602.
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Naran
Complex Carbohydrate Research Center, University of Georgia, Athens 30602.
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Azadi
D000818:Animals; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D011135:Polysaccharides, Bacterial / Q000378:metabolism*; D013291:Streptococcus / Q000378:metabolism; D048249:Streptococcus thermophilus / Q000378:metabolism*; D015014:Yogurt
D011135:Polysaccharides, Bacterial
Streptococcus thermophilus; acid milk gel; exopolysaccharide; molar mass