Microbial exopolysaccharides as additives for improving technofunctional properties of foods
The application of microorganisms which are able to produce extracellular polysaccharides is quite common in the manufacturing of fermented dairy products. They lead to an improvement of texture properties and reduced syneresis, and hence allow abandonment of thickeners and reduced dry matter fortification. Exopolysaccharid producing microorganisms in sour dough are responsilbe for a delay in starch retrogradation, which prolonges the storage stability of bakery products. Although the positive effects of exopolysaccharides on the technofunctional properties of fermented dairy and bakery products are wellknown to the scientific community, the structure-function relationships are still elusive.
The objective of the project is to separate the production of exopolysaccharides from the manufacturing process of fermented foods, and provide them to the food industry after appropriate isolation and purification steps as functional additives.
In cooperation with:
- IHK Dresden
- Chair of Bioprocess Engineering (HTW Dresden)
- Chair of Wood and Fibrous Materials Technology (TU Dresden)
Supported by:
- BMVBS (Projektträger Jülich)
Project researchers and contact:
© Surber
Dr.-Ing. DLC Susann Mende
Biomacromolecules
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© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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