Doris Jaros
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Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior Open
Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis r…
The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel Open
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The a…
Use of a refiner conche for the decontamination of cocoa nibs Open
Apart from the formation of flavour compounds and colour, the main effect of conventional hot-air roasting is a significant reduction of the microbial load of fermented cocoa beans. The present study was undertaken to evaluate whether a th…
Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability Open
Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stabili…
Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels Open
Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some of the factors that influence structure-function-interrel…
Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses Open
During isolation, exopolysaccharides (EPS) from lactic acid bacteria are subject of thermal, chemical, enzymatic or ultrasound stress of different intensity that may affect macromolecular properties, for instance molecular mass or (intrins…
Pilot scale isolation of exopolysaccharides from <i>Streptococcus thermophilus</i> DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality Open
Exopolysaccharides (EPS) from Streptococcus thermophilus provide similar technofunctionality such as water binding, viscosity enhancing and emulsifying effects as commercial thickeners at a significant lower concentration. Despite their hi…
How Capsular Exopolysaccharides Affect Cell Surface Properties of Lactic Acid Bacteria Open
Some lactic acid bacteria are able to produce exopolysaccharides that, based on localization, can be distinguished in free and capsular or cell-bound exopolysaccharides (CPS). Up to now, the former were the focus of current research, mainl…
Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture Open
Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of this study was to evaluate the applicability of ion mobilit…
Dextran modulates physical properties of rennet‐induced milk gels Open
Summary Physical properties of rennet‐induced milk gels as core intermediates of cheese production are mainly affected by milk composition, type and amount of coagulation enzyme and starter culture activity. We investigated model systems o…
Shear and extensional rheology of acid milk gel suspensions with varying ropiness Open
Exopolysaccharides (EPS) synthesized by lactic acid bacteria during fermentation significantly affect the rheology of set‐style acid milk gels and that of acid gel suspensions, produced from the gels by stirring. In this study, shear and u…
Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk Open
In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The…
From Agricultural Byproducts to Value-Added Materials: Wheat Straw-Based Hydrogels as Soil Conditioners? Open
Herein, we present a simple synthetic approach to fabricate wheat straw-based hydrogels, starting from the unfractionated and carboxymethylated lignocellulosic matrix. Citric acid was used as a cheap and nontoxic cross-linker. The applied …
Exopolysaccharides from Basidiomycota: Formation, isolation and techno‐functional properties Open
This Mini Review gives an overview of and respective references for the production and properties of exopolysaccharides from Basidiomycota in submerged cultivation. Media and conditions that are usually applied in laboratory culture are su…
Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications Open
Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-e…
Shear treatment of starter culture medium improves separation behavior of <i>Streptococcus thermophilus</i> cells Open
A central step in the production of starter cultures is the separation of the cells from the fermentation medium, which is usually achieved by disk centrifuges. In case of microorganisms which produce exopolysaccharides (e.g., various stra…