Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese

  • François Zambou Ngoufack Department of Biochemistry, Faculty of Sciences, Dschang University, Cameroon PO Box 67 Dschang- Cameroon.
  • Ahmed Nour El-Noda Laboratory of Microbial biochemistry, Faculty of Agriculture, University of Alexandria-Egypt.
  • Félicité Mbiapo Tchouanguep Department of Biochemistry, Faculty of Sciences, Dschang University, Cameroon PO Box 67 Dschang- Cameroon.
  • Morsi El-Soda Laboratory of Microbial biochemistry, Faculty of Agriculture, University of Alexandria-Egypt.
Keywords: Fermented milks, kareish cheese, ropy and capsular strain, moisture, textural properties

Abstract

The contribution of selected ropy and capsular Lactobacillus plantarum 162RM on texture of fermented milk as well as on the functionality of kareish cheese was established in this study. The cell suspension of this strain was used in combination with commercial starter cultures MY900 (Lactobacillus delbrueckii ssp. Bulgaricus/I> and Streptococcus thermophilus) and MM100 (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. diacetyllactis) obtained from Rhodia Food to manufacture fermented milk and Kareish cheese respectively. The final pH of fermented milks manufactured with the combination of starter MY900 and different concentration of strain L. plantarum 162RM were not significantly different. Fermented milk hardness, consistency, and adhesiveness increased significantly when 8 % (V/V) of strain Lactobacillus plantarum 162RM was used. This strain produces exopolysaccharides (EPS), which by attaching to the casein matrix increases and improves the texture characteristics of fermented milk. The Experimental Kareish Cheese (EKC), made by pairing commercial starter MM100 with 8% (v/v) of L. plantarum 162RM were also compared to Control Kareich Cheese (CKC) in terms of their moisture content and textural properties. The EKC showed the greatest moisture retention and the use of ropy and capsular strain of L. plantarum 162RM affects significantly some textural properties of EKC cheese, relative to the control. The CKC samples were gummier and more chewy than the EKC fresh samples. It is therefore evident that, used in appropriate amount, this strain can increase moisture content in low fat Kareish cheese leading to improvement of textural properties.
Key Words: Fermented milks, kareish cheese, ropy and capsular strain, moisture, textural properties.
African Journal of Biotechnology Vol.3(10) 2004: 512-518
Published
2005-03-23
Section
Articles