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Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of a wild Weissella minor (W4451) strain to modify m...

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Autores principales: Bancalari, Elena, Alinovi, Marcello, Bottari, Benedetta, Caligiani, Augusta, Mucchetti, Germano, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6997433/
https://www.ncbi.nlm.nih.gov/pubmed/32047483
http://dx.doi.org/10.3389/fmicb.2019.03086
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author Bancalari, Elena
Alinovi, Marcello
Bottari, Benedetta
Caligiani, Augusta
Mucchetti, Germano
Gatti, Monica
author_facet Bancalari, Elena
Alinovi, Marcello
Bottari, Benedetta
Caligiani, Augusta
Mucchetti, Germano
Gatti, Monica
author_sort Bancalari, Elena
collection PubMed
description Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of a wild Weissella minor (W4451) strain to modify milk viscosity compared to Lactobacillus delbrueckii subsp. bulgaricus, which is commonly used for this purpose in dairy products. To reach this goal, milk viscosity has been evaluated by means of two very different instruments: one rotational viscometer and the Ford cup. Moreover, water holding capacity was evaluated. W4451, previously isolated from sourdough, was able to acidify milk, to produce polysaccharides in situ and thus improve milk viscosity. The ability of W4451 to produce at the same time lactic acid and high amounts of polysaccharides makes it a good candidate to improve the composition of starters for dairy products. Ford cup turned out to be a simple method to measure fermented milk viscosity by small- or medium-sized dairies.
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spelling pubmed-69974332020-02-11 Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk Bancalari, Elena Alinovi, Marcello Bottari, Benedetta Caligiani, Augusta Mucchetti, Germano Gatti, Monica Front Microbiol Microbiology Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of a wild Weissella minor (W4451) strain to modify milk viscosity compared to Lactobacillus delbrueckii subsp. bulgaricus, which is commonly used for this purpose in dairy products. To reach this goal, milk viscosity has been evaluated by means of two very different instruments: one rotational viscometer and the Ford cup. Moreover, water holding capacity was evaluated. W4451, previously isolated from sourdough, was able to acidify milk, to produce polysaccharides in situ and thus improve milk viscosity. The ability of W4451 to produce at the same time lactic acid and high amounts of polysaccharides makes it a good candidate to improve the composition of starters for dairy products. Ford cup turned out to be a simple method to measure fermented milk viscosity by small- or medium-sized dairies. Frontiers Media S.A. 2020-01-28 /pmc/articles/PMC6997433/ /pubmed/32047483 http://dx.doi.org/10.3389/fmicb.2019.03086 Text en Copyright © 2020 Bancalari, Alinovi, Bottari, Caligiani, Mucchetti and Gatti. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Bancalari, Elena
Alinovi, Marcello
Bottari, Benedetta
Caligiani, Augusta
Mucchetti, Germano
Gatti, Monica
Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
title Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
title_full Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
title_fullStr Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
title_full_unstemmed Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
title_short Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
title_sort ability of a wild weissella strain to modify viscosity of fermented milk
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6997433/
https://www.ncbi.nlm.nih.gov/pubmed/32047483
http://dx.doi.org/10.3389/fmicb.2019.03086
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