Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices.

ABSTRACT: Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based fermentation by high-throughput screening of 1232 Lactococcus lactis strains for texture in milk and liquid soybean matrices. We found that most strains with texturing abilities in fermented milk were also capable of enhancing the texture in fermented soybean, despite the large differences in composition of the two matrices. Exocellular polysaccharide production is believed to contribute positively to fermented milk and plant-base texture. It appeared as if it was the properties of the polysaccharides rather than their protein interaction partners that were responsible for the enhanced textu

SUBMITTER: Poulsen VK 

PROVIDER: S-EPMC9772817 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature