We acknowledge the University of Ballarat for providing an Australian Research Council (ARC) Small Grant which enabled this study.
Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 597–600, May 1997
How to Cite
LUDBROOK, K.A., RUSSELL, C.M. and GREIG, R.I. (1997), Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods. Journal of Food Science, 62: 597–600. doi: 10.1111/j.1365-2621.1997.tb04439.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 4/4/96; revised 8/21/96; accepted 11/18/96.
- lactic acid bacteria;
Isolates of lactic acid bacteria were obtained from non-dairy fermented foods (Mettwurst salami, Prosciutto ham and black olives). Their species were identified and they were investigated for their ability to produce exopolysaccharides. A reference yoghurt culture (Streptococcus thermophilus) and an exopolysaccharide producing isolate (Leuconostoc mesenteroides - Isolate 3) were grown in mESM broth under aerobic conditions at 25°C. They produced up to 600 mg/L and 530 mg/L of exopolysaccharide, respectively. Viscosities of the final fermentation broths were much higher in comparison to the isolated exopolysaccharide solutions. The addition of whey protein concentrate (0.2% w/v) to the extracted exopolysaccharides slightly increased the viscosity of the solutions.