Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
Journal article, 2018

The present research was aimed to investigate the technological potentialities of seven strains of Bifidobacterium aesculapii, a species recently described, in terms of exopolysaccharide (EPS) production and as starter fermentation in soybean milk. The strain production of EPS was firstly evaluated in model system, using different carbon sources. Furthermore, the fermented products obtained by the seven strains of B. aesculapii were tested for their EPS content and strain cell loads, the volatile molecule profiles, the texture features and the overall acceptance. The data showed that all the B. aesculapii strains were able to produce EPS in vitro model in presence of 1.5% and 2% glucose while only four strains were able to produce EPS in presence of lactose 2%. When the strains were employed as fermentation starters in soybean milk, some showed a good growth potential, fermenting the substrate in 14 h and giving rise to fermented products with good firmness and viscosity indexes. Moreover, five strains out seven showed production of EPS (from 5 to 174 μg/mL) in soybean fermented milk.

Fermented soymilk

Bifidobacterium aesculapii

Volatile molecule profiles

Texture profile



Francesca Patrignani

University of Bologna

Monica Modesto

University of Bologna

Samanta Michelini

University of Bologna

Maria Cristina Sansosti

University of Bologna

Diana Serrazanetti

University of Bologna

Linnea Qvirist

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Lorenzo Siroli

University of Bologna

Lucia Camprini

University of Bologna

Paola Mattarelli

University of Bologna

Rosalba Lanciotti

University of Bologna

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 89 689-696

Subject Categories


Areas of Advance

Life Science Engineering (2010-2018)



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