Abstract
Viscous exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) have received increasing interest in the dairy industry because of their capability to improve the texture and mouthfeel of fermented dairy products. To date, enormous efforts have been made to reveal the relationship between texture and EPS production in fermented milk products such as yogurt. However, the structure-rheology relationship of EPSs themselves is not yet well understood due to their low yields in general and their wide variety of chemical structures. In this chapter, we describe common techniques for the purification, visualization, and rheological analysis of viscous EPSs produced by LAB.
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Acknowledgments
We are grateful to Prof. Richard W. Hartel and Dr. Hassan Firoozmand at the University of Wisconsin-Madison for their technical assistance with the rheological analyses.
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Ikeda, S., Kondoh, D., Aryantini, N.P.D., Urashima, T., Fukuda, K. (2019). Purification, Rheological Characterization, and Visualization of Viscous, Neutral, Hetero-exopolysaccharide Produced by Lactic Acid Bacteria. In: Kanauchi, M. (eds) Lactic Acid Bacteria. Methods in Molecular Biology, vol 1887. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-8907-2_6
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DOI: https://doi.org/10.1007/978-1-4939-8907-2_6
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