Exopolysaccharide from Lactobacillus helveticus: Identification of chemical structure and effect on biscuit quality

Czech Journal of Food Sciences

Volumn 28, Issue 3, 2010, Pages 225-232

  Hussein, Ahmed Said ^a   Ibrahim, Ghada Saber ^a   Asker, Mohsen Mohamed Selim ^a   Mahmoud, Manal Gomaa ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Chemical quality attributes; Exopolysaccharide; Lactobacillus helveticus biscuits; LB gum; Rheological properties; Sensory evaluation; Xanthan

Indexed keywords

LACTOBACILLUS HELVETICUS; TRITICUM AESTIVUM;

EID: 77954591774     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/97/2009-cjfs     Document Type: Article

References (32)

1. th Ed. American Association of Cereal Chemists, St. Paul.
2. th Ed. Arlington.
3. ASKER M.M.S, AHMED Y.M., RAMADAN M.F. (2009): Chemical characteristics and antioxidant activity of exopolysaccharide fractions from Microbacterium terregens. Carbohydrate Polymers, 77: 563-567.
4. BRUHN T., JAN D., EDMUNDO N.K., ERIK D., HANS-DIETRICH B., LASZLO B. (1996): Antiviral and anticoagulant activity of polysaccharides from marine brown algae. Biochemical Aspects of Marine Pharmacology, 14: 187-208.
5. st Ed. University of California Press, Berkeley.
6. CIUCAMU I., KEREK F. (1984): A simple and rapid method for the permthylation of carbohydrates. Carbohydrate Research, 131: 209-217.
7. DE VUYST L., DEGEEST B. (1999): Heteropolysaccharides from lactic acid bacteria. FEMS Microbiology Reviews, 23: 157-177.
8. DUBOIS M., GILLES K.A., HAMILTON J.K., REBERS R..A., SMITH F. (1956): Colorimetric method for determination of sugars and related substance. Analysis Chemistry, 28: 350-356.
9. EBINA T., OGATAN N., MURATA K. (1995): Antitumor effect of Lactobacillus bulgaricus 878R. Biotherapy, 9: 65-70.
10. EL-SAYED O.H., ISMAIL S.A., AHMED Y.M., ABD EL-SAMEI M., ASKER M.M.S. (2005): Studies on the production of sulfated polysaccharide by locally isolated bacteria. Egyptian Pharmaceutical Journal, 4: 439-452.
11. HABIB A.T., BROWN H.D. (1956): Factors inflouncing the color of potato chips. Food Technology, 12: 332-336.
12. HASSANEN M.H. (1998): Utilization of some spices and their volatile oils as flavoring and preservative agents in biscuit. [M. Sc. Thesis.] Faculty of Agriculture, Cairo University, Egypt.
13. HOLDING J.A., COLLEE G.J. (1971): Routine biochemical tests. In: Norris J.R., Ribbons D.W. (eds): Methods in Microbiology. Vol.6A. Academic Press, London: 1-32.
14. HOSONO J., AMMENATI A., NATSUME M., HIRAYAMA M., ADACHI T., KAMINOGAWA S. (1997): Characterization of a water soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4. Bioscience, Biotechnology, and Biochemistry, 61: 312-316.
15. KANDLER O., WEISS N. (1986): Regular, non-sporing Gram-positive rods. In: Sheath P.H.A., Mair N.S., Shape M.E., Holt J.G. (eds): Bergey's Manual of Systematic Bacteriology. Vol.2. Williams & Wilkins, Baltimore: 1208-1234.
16. KNORR D. (1982): Functional properties of chitin and chitosan. Journal of Food Science, 47: 593-595.
17. KRÜGER A., FERRERO C., ZARITZKY N. (2003): Modeling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids. Journal of Food Engineering, 58: 125-133.
18. LEAN L.P., MOHAMED S. (1999): Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and garcinia atrivirdis on butter cakes. Journal Science Food Agriculture, 79: 1817-1822.
19. MAHMOUD B.S. (1999): Application of cardamom, cinnamon and clove spices and their volatile oils in preservation and flavoring of cookies. [M. Sc. Thesis.] Faculty of Agriculture, Cairo University, Egypt.
20. MC CLAVE J.T., BENSON P.G. (1991): Statistics for Business and Economics. Maxwell Macmillan International Editions. Dellen Publishing Co., San Francisco: 272-295.
21. MOZZI F., SAVOY D., OLIVER G., FONT DE VALDEZ G. (1996): Exopolysaccharide production by Lactobacillus casei in milk under different growth conditions. Milchwissenschaft, 51: 670-673.
22. RAY B. (2006): Polysaccharides from Enteromorpha campressa: Isolation, purification and structural features. Carbohydrate Polymers, 66: 408-416.
23. nd Ed. CRC Press, Boca Raton New York, London, Tokyo.
24. RUAS P., HUGENHOLTZ J., ZOON P. (2002): An overview of the functionality of exopolysaccarides produced by lactic acid bacteria. International Dairy Journal, 12: 163-171.
25. SUDHA M., VETRIMANI R., LEELAVATHI K. (2007): Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100: 1365-1370.
26. SYNYTSYA A., COPIKOVA J., MATEJKA P., MACHOVIC V. (2003): Fourier transform Raman and infrared spectroscopy of pectin's. Carbohydrate Polymers, 54: 97-106.
27. TORINO M.I., MOZZI F., FONT DE VALDEZ G. (2005): Exopolysaccharide biosynthesis by Lactobacillus helveticus ATCC15807. Applied Microbiology Biotechnology, 68: 259-265.
28. TORINO M.I., TARANTO M.P., SESMA F., FONT DE VALDEZ G. (2001): Hetero fermentative pattern and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in response to environmental pH. Journal of Applied Microbiology, 91: 1-7.
29. URAI M., ANZAI H., OGIHARA J., IWABUCHI N., HARAYAMA S., SUNAIRI, M., NAKAJIMA M. (2006): Structural analysis of an extracellular polysaccharide produced by Rhodococcus rhodchrous strain S-2. Carbohydrate Research, 341: 766-775.
30. VANINGELGEM F., ZAMFIR M., MOZZI F., ADRIANY T., VANCANNEYT M., SWINGS J., DE VUYST L. (2004): Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains in reflected in their production and their molecular and functional characteristic. Applied Environmental Microbiology, 70: 900-912.
31. WARD F.M., ANDON S.A. (2002): Hydrocolloids as film formers, adhesives, and gelling agents for bakery and cereal products. Cereal Foods World, 47: 52-55.
32. YU R., YANG W., SONG L., YAN C., ZHANG Z., ZHAO Y. (2007): Structural characterization and antioxidant activity of a polysaccharide from the fruiting bodies of cultured Cordyceps militari. Carbohydrate Polymers, 70: 430-436.