Analysis on stability of producing exopolysaccharides by Streptococcus thermophilus during multiplication

Authors

BAO Zhining, Guangzhou Institute of Microbiology, Guangzhou, Guangdong 510663, China
WU Jinyu, Institute of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China
LIN Weifeng, Institute of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China
CHEN Zhong, Institute of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China

Abstract

For the purpose of exploring the stability of producing exopolysaccharides (EPS) for Streptococcus thermophile, 3 different strains (ST-5P, ST-7P, ST-134P) fermented in the exopolysaccharides selection medium for 30 periods (24 hours for each period) multiplication. The results showed that the proliferation and acid production of ST-5P, ST-7P and ST-134P were stable. The stability of producing EPS among these three strains was different. The EPS production of ST-7P was significantly more stable than those of ST-5P and ST-134P. The correlation analysis in SPSS showed that there was no direct correlation between EPS concentration and viable cell numbers or pH value.

Publication Date

1-28-2016

First Page

18

Last Page

21

DOI

10.13652/j.issn.1003-5788.2016.01.004

Recommended Citation

Zhining, BAO; Jinyu, WU; Weifeng, LIN; and Zhong, CHEN (2016) "Analysis on stability of producing exopolysaccharides by Streptococcus thermophilus during multiplication," Food and Machinery: Vol. 32: Iss. 1, Article 4.
DOI: 10.13652/j.issn.1003-5788.2016.01.004
Available at: https://www.ifoodmm.cn/journal/vol32/iss1/4

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