Georg Surber
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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…
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…
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…