Preparation of a Cereal Based Food Product Containing Exopolysaccharides Using Lactococcus Lactis

Abstract

9 ABSTRACT Lactic acid bacteria possess special physiological activities and regarded as safe. Therefore, various types of LAB that show EPS-producing ability is an interesting target for food industry, especially fermented foods because individual strain has specific fermentation profiles such as acid production, taste and flavour formation ability. These profiles are considered as important factors in the use of LAB as starter cultures in the production of fermented foods. In the present study, preisolated lactic acid bacteria were screened for high EPS producing strains namely, Lactococcus lactis . The culture media produced high amount of EPS in MRS, when inoculated and kept at 30°C for 48h with an initial pH 5 on static condition. The optimized conditions were used to prepare a fermented cereal based food product having high nutritional value. The raw material used in the food product was wheat flour and Vigna mungo.The EPS concentration obtained with MRS was 248.8 mg/100g sourdough and FOS with 2.2-2.6 / 100g sourdough with L. lactis resp. and in the food product prepared with Vigna mungo and wheat flour with mixed culture . In addition the sensory attributes were acceptable .The composite sourdough could be baked with FOS , EPS , fibre content and a moderate neutraceutical content .