Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca

Abednego M. Dlamini; Paul Peiris; John Bavor; Kasipathy Kailasapathy

Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca

Abednego M. Dlamini, Paul Peiris, John Bavor, Kasipathy Kailasapathy

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11 Citations (Scopus)

Abstract

Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P < 0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P > 0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.

Original language	English
Pages (from-to)	272-274
Number of pages	3
Journal	Journal of Bioscience and Bioengineering
Volume	107
Issue number	3
Publication status	Published - 2009

Keywords

biosynthesis
food microbiology
klebsiella oxytoca
microbial exopolysaccharides
sausages
stabilising agents
whey
yogurt

Cite this

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title = "Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca",

abstract = "Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P < 0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P > 0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.",

keywords = "biosynthesis, food microbiology, klebsiella oxytoca, microbial exopolysaccharides, sausages, stabilising agents, whey, yogurt",

author = "Dlamini, {Abednego M.} and Paul Peiris and John Bavor and Kasipathy Kailasapathy",

year = "2009",

language = "English",

volume = "107",

pages = "272--274",

journal = "Journal of Bioscience and Bioengineering",

issn = "1347-4421",

publisher = "Society for Biotechnology Japan",

number = "3",

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TY - JOUR

T1 - Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca

AU - Dlamini, Abednego M.

AU - Peiris, Paul

AU - Bavor, John

AU - Kailasapathy, Kasipathy

PY - 2009

Y1 - 2009

N2 - Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P < 0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P > 0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.

AB - Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P < 0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P > 0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.

KW - biosynthesis

KW - food microbiology

KW - klebsiella oxytoca

KW - microbial exopolysaccharides

KW - sausages

KW - stabilising agents

KW - whey

KW - yogurt

UR - http://handle.uws.edu.au:8081/1959.7/500971

M3 - Article

SN - 1347-4421

VL - 107

SP - 272

EP - 274

JO - Journal of Bioscience and Bioengineering

JF - Journal of Bioscience and Bioengineering

IS - 3

ER -

Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca

Abstract

Keywords

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