Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity

Insaf Samira Benhouna 1 Arnaud Heumann 2 Aurélie Rieu 3 Jean Guzzo 3 Mabrouk Kihal 1 Guessas Bettache 1 Dominique Champion 4 Christian Coelho 3 Stephanie Weidmann 3
1 University of Oran
2 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 IUVV Jules Guyot - Institut Universitaire de la Vigne et du Vin "Jules Guyot"
4 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : The purpose of this study was to characterise the production of exopolysaccharide (EPS) by indigenous lactic acid bacteria (LAB) isolated from traditional Algerian dairy products and to evaluate their possible use in agri-foods. Among the collection of isolated strains, the strain Weissella confusa (W4) was selected for its ability to produce EPS once exposed to a sucrose culture medium. EPS produced were first isolated with a standardised method and further characterised in terms of molecular size, antioxidant activity, and rheological properties. Its direct implication in the texture and syneresis of acid milk gel was evaluated offering interesting industrial applications for its use during processes dealing with dairy products.
Keywords : Lactic Acid Bacteria Physical properties Cultures Cellulaires Protein Yogurt Polysaccharide Antioxidant Texture FAT
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Journal articles
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02302020
Contributor : Administrateur Agrosupdijon <>
Submitted on : Tuesday, October 1, 2019 - 8:10:47 AM
Last modification on : Wednesday, October 2, 2019 - 1:18:41 AM

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AGROSUP-DIJON | AGROSUP-PAM | UNIV-BOURGOGNE | PAM

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Insaf Samira Benhouna, Arnaud Heumann, Aurélie Rieu, Jean Guzzo, Mabrouk Kihal, et al.. Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity. International Dairy Journal, Elsevier, 2019, 90, pp.88-94. ⟨10.1016/j.idairyj.2018.11.006⟩. ⟨hal-02302020⟩

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