Technological role and metabolic potential of two EPS-producing strains in yogurt: impact on rheology and bioactive peptides release

ALE, ELISA C.; IBÁÑEZ, R. A.; WILBANKS, D.; PERALTA, G. H.; CEYLAN, F. D.; BINETTI, ANA G.; LUCEY, J. A.; BOLLING, B. W.

Congreso; INTERNATIONAL CONFERENCE AND EXHIBITION ON NUTRACEUTICALS AND FUNCTIONAL FOODS 2021; 2021

Limosilactobacillus fermentum Lf2 produces high amounts of exopolysaccharides (EPS), molecules that demonstrated functional and technological benefits. This strain, and Bifidobacterium animalis INL1, have shown potential probiotic properties. Interestingly, an in vitro characterization suggests that they present high activities of peptidases. In this study, both bacteria, and the EPS from Lf2, were used in the manufacture of yogurt to analyze the rheological properties, microstructure, metabolic profiles, and bioactive peptides production. Significant differences were observed in the rheological properties, especially for Lf2, and most treatments had an impact on the microstructure of stirred and set yogurts. The levels of carbohydrates and organic acids depended on the treatment, and several bioactive peptides were detected before and after in vitro digestion. According to these results, both strains could provide yogurt with bioactive metabolites, having a technological impact as well, effects that depend on the stage at which they are added (before or after fermentation).