ABSTRACT Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural and macromolecular properties of the EPS. LL-1+ produced ropy and cell-bound EPS that contributed to acid milk gels with a higher gel stiffness, improved serum retention, and resulted in concentrated acid milk gel suspensions with smaller particles and a more ‘creamy’ texture compared with the non-ropy EPS from LL-2. From the basic structural and macromolecular analysis of the EPS it is concluded that mainly the higher hydrodynamic radius of the ropy EPS from LL-1+ is responsible for these features. The use of ropy and cell-bound EPS producing strains has, therefore, potential for the manufacture of low-fat fresh cheese with tailored functionality.

中文翻译：

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乳酸乳球菌的胞外多糖影响浓缩酸乳凝胶悬浮液（新鲜奶酪）的制造、质地和感官特性

摘要 两种产胞外多糖 (EPS) 的乳酸乳球菌菌株在其技术功能特性（凝胶硬度、粘稠度）方面差异很大，用于将它们在浓缩酸性乳凝胶悬浮液中的功能与 EPS 的结构和大分子特性联系起来。LL-1+ 产生粘稠和细胞结合的 EPS，有助于酸性乳凝胶具有更高的凝胶硬度，改善血清保留，并导致浓缩酸性乳凝胶悬浮液颗粒更小，质地更“奶油”，与非来自 LL-2 的粘性 EPS。从 EPS 的基本结构和大分子分析得出结论，主要是来自 LL-1+ 的粘性 EPS 较高的流体动力学半径是造成这些特征的原因。因此，使用粘稠的和细胞结合的 EPS 生产菌株，