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Characteristics of Exopolysaccharide Produced in Goat Milk Yogurt Cultured with Streptococcus thermophilus LFG Isolated from Kefir
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 Title & Authors
Characteristics of Exopolysaccharide Produced in Goat Milk Yogurt Cultured with Streptococcus thermophilus LFG Isolated from Kefir
Lim, Young-Soon; Lee, Si-Kyung;
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This study was carried out to investigate the properties of crude exopolysaccaride (CEPS) produced by Streptococcus thermophilus LFG in goat milk. The yields of CEPS from yogurt cultured with Str. thermophilus LFG were greater at higher temperatures than at lower temperatures . Goat milk yogurt had lower viscosity values than cow milk yogurt. However, the CEPS yield was higher in goat milk yogurt than in cow milk yogurt. The yields of CEPS from yogurt were also higher in cultured milk containing 3% glucose (14-21%), and 3% sucrose (4-16%) relative to the control yogurt. Antioxidant activities were higher in goat milk yogurt supernatant (21%) and its CEPS (28%) than cow milk yogurt supernatant (11%) and its CEPS (24%). The amino acid contents of CEPS were higher in yogurt using goat milk than that using cow milk. The CEPS extracted from goat milk yogurt produced by Str. thermophilus LFG consists of carbohydrate (37% w/w) and protein (63% w/w). The CEPS consisted of monosaccharides such as glucose 56.45% (w/w), galactose 42.35% (w/w), galactosamine 1.37% (w/w), glucosamine 1.09% (w/w) and fucose 0.27% (w/w).
CEPS (crude exopolysaccharide);Streptococcus thermophilus LFG;
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