Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk

Journal of Dairy Science
Siqian Li, Nagendra P Shah

Abstract

Pleurotus eryngii is one of the most favored oyster mushrooms and contains various beneficial bioactive compounds. Polysaccharide extracted from P. eryngii (PEPS) was added as a natural-source ingredient to milk before fermentation, and the effects of additional PEPS on fermented milk were investigated in this study. The PEPS were extracted and added to reconstituted skim milk (12%, wt/vol) at 0.5, 0.25, and 0.125% (wt/vol) and fermented by a non-exopolysaccharide-producing strain, Streptococcus thermophilus Australian Starter Culture Collection (ASCC) 1303 (ST 1303), or an exopolysaccharide-producing Strep. thermophilus ASCC 1275 (ST 1275). Bacterial growth, texture properties, microstructure, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk (FM) were determined during refrigerated storage at 4°C for 21d. Viable counts of starter bacteria in FM with 0.5% PEPS added were the highest. Changes in pH were consistent with changes in titratable acidities for all samples. The FM samples with added PEPS showed denser protein aggregates containing larger serum pores in confocal micrographs compared with those without PEPS at d 0 and 21during refrigerated storage. The values for spontaneo...Continue Reading

References

Jul 1, 1971·Biochemical Pharmacology·D W Cushman, H S Cheung
Jul 13, 2006·The Journal of Dairy Research·Ditte M FolkenbergRichard Ipsen
Apr 10, 2009·Current Medicinal Chemistry·Isabel C F R FerreiraRui M V Abreu
Sep 14, 2011·The Journal of Dairy Research·Maryam SalamiThomas Haertlé
Jan 3, 2013·Journal of Food Science·Laxmi N PrasadNagendra P Shah
Jan 15, 2014·International Journal of Food Microbiology·Akanksha Gandhi, Nagendra P Shah

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