scholarly journals Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y

2017 ◽  
Vol 100 (9) ◽  
pp. 6906-6917 ◽  
Author(s):  
Som N. Khanal ◽  
John. A. Lucey
Keyword(s):  
Rheological Properties ◽  
Molar Mass ◽  
Streptococcus Thermophilus

The Mobility and Rheological Properties of Phenyl Silicone Rubber

2012 ◽  
Vol 624 ◽  
pp. 256-259 ◽  
Author(s):  
Zhen Wu ◽  
Ying Qiang Zhang ◽  
Qing Guo
Keyword(s):  
Temperature Dependence ◽  
Rheological Properties ◽  
Silicone Rubber ◽  
Molar Mass ◽  
High Molar Mass

In this paper the mobility and factots affecting mobility of phenyl silicone rubber is studied. The results showed that the crystallinity of phenyl silicone rubber was declined because of the presence of phenyl and the higher the phenyl content, the lower the crystallinity when the phenyl content was low. The viscosity of the phenyl silicone rubber was rised as molar mass and phenyl content of the rubber was increased but the changes was not uniform. The viscosity of the phenyl silicone rubber was declined as temperature was increased and viscosity-temperature dependence of the high molar mass phenyl silicone rubber was larger. The influence of shearing on the viscosity and mobility of the phenyl silicone rubber were evident.

Influence of Xyloglucan Molar Mass on Rheological Properties of Cellulose Nanocrystal/Xyloglucan Hydrogels

2019 ◽  
Vol 7 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Malika Talantikite ◽  
Antoine Gourlay ◽  
Sophie Le Gall ◽  
Bernard Cathala
Keyword(s):  
Rheological Properties ◽  
Molar Mass ◽  
Cellulose Nanocrystal

Molar mass and temperature dependence of rheological properties of polymethylmethacrylate melt

2018 ◽  
Vol 221 ◽  
pp. 62-65 ◽  
Author(s):  
Zhili Lu ◽  
Yamin Pan ◽  
Xianhu Liu ◽  
Guoqiang Zheng ◽  
Dirk W Schubert ◽  
...  
Keyword(s):  
Temperature Dependence ◽  
Rheological Properties ◽  
Molar Mass

scholarly journals RESEARCHES CONCERNING THE BIOSYNTHESIS OF EXOPOLYSACCHARIDES IN THE FERMENTED DAIRY PRODUCTS WITH THE YOGURT CULTURE YF-L 811

1970 ◽  
Vol 63 ◽  
Author(s):  
Ina Simiţaru ◽  
Rodica Segal
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rheological Properties ◽  
Dairy Products ◽  
Culture Media ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Temperature Conditions ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The exopolysaccharides produced by the lactic acid bacteria confer the possibility to obtain fermented dairy products of good quality, with desirable rheological properties, and diverse benefits for health. The capacity of lactic acid bacteria to produce exopolysaccharides is influenced by culture media and the conditions of growth. The purpose of this work was to study the thermophile yogurt culture YF-L 811, which contains Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The study was based on the capacity of the culture to produce exopolysaccharides in different temperature conditions and with different ingredients added in culture media. The amount of exopolysaccharides was correlated to viscosity of the yogurt.

scholarly journals The Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt

2020 ◽  
Author(s):  
Hamed Ahari ◽  
Ramona Massoud ◽  
Anousheh Sharifan
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Bulgaricus ◽  
Cuminum Cyminum ◽  
Overall Acceptability

Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were evaluated at three levels of 1%, 2% and 3% of EO during the storage (7, 14, and 21 days). Results: The bacterial activity declined significantly in all samples during the storage (P < 0.05). Adding EO decreased the rate of bacterial growth of both probiotic and starter strains over 21 days. The titratable acidity (TA) and syneresis were increased (P < 0.05), while the pH levels were decreased (P < 0.05) during the storage. The highest viscosity was 8600 mili paskal secent (mPa.s) in control sample in the first day and 5700 mPa.s for 1% cuminum cyminum essential oil (CEO) on the 21st day. The CEO had no effects on flavor, odor, and overall acceptability. Conclusion: Generally, the high level of phenols influenced the biological, physicochemical, and rheological properties of bioyogurts positively.

scholarly journals DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
O. Naumenko ◽  
S. Danylenko ◽  
L. Bal-Prylypko ◽  
S. Gunko ◽  
I. Melnik
Keyword(s):  
Rheological Properties ◽  
Growth Medium ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Soluble Nitrogen ◽  
Milk Products ◽  
Protective Medium ◽  
Resistant Strains ◽  
Bacterial Preparations ◽  
Fermented Milk Products

On carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected.  As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way. It has been suggested to use analysis of the capsule-formation of strains as an express method to evaluate the rheological properties. The technology of the bacterial concentrate Iprovit – Streptococcus thermophilus with phage-resistant producers of exopolysaccharides has been developed. The following technological modes were used: growing in a growth medium with the ratio of carbohydrates to soluble nitrogen C:N=3.5; biomass stabilisation (10% inulin protective medium, freezing at minus 60±1°C for 16±2 h, drying for 24±2 h to 32±1°C, moisture content in the preparation not more than 5%). These modes allowed obtaining 7.83±0.02 g of bacterial concentrate from 1 dm3 of the growth medium. Depending on the strain of Streptococcus thermophilus, the dry bacterial concentrate contained 4.4×1011–1.1×1011 CFU/g of active microbiota. A technique has been developed that allows improving the rheological properties of fermented milk products by blending bacterial preparations to produce various products with concentrate of the Streptococcus thermophilus strain. The optimal formulations of the mixtures have been selected. This has made it possible to modify the rheological characteristics of fermented products without using other thickeners. The effective viscosity of the products obtained has been increased by 13.3–54.3%, depending on the formulation of the mixture. The biotechnology of the bacterial concentrate Iprovit – Streptococcus thermophilus was implemented at the State Research Enterprise of the Institute of Food Resources, National Academy of Agricultural Sciences of Ukraine. Manufacture of the concentrate is regulated by the regulatory documents developed and approved: TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications,” Technological Instructions for production of the fermented cultures IPROVIT for TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications.” The novelty of the technological solutions was confirmed by Copyright Registration Certificate No. 51033.

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