Exopolysaccharides (EPS) of lactic acid bacteria, especially those of Streptococcus thermophilus, are branched heteropolysaccharides that are formed in situ during the production of fermented milk products. The ability to form heteropolysaccharides and the specific properties of the mostly uncharged EPS are strain-dependent, resulting in far-reaching possibilities for product design. Due to their potential to improve viscosity, firmness and water retention, for example in desserts, dressings, confectionery or bakery products, they can also be used as additives in foods.
The production of EPS from S. thermophilus is currently only carried out on a laboratory scale, above all with the aim of investigating the properties and mode of action of this hetero-EPS more closely. The challenge in the production of larger quantities of EPS lies above all in the production costs, which essentially consist of the costs for the fermentation medium and the costs for the subsequent isolation of the EPS. Preliminary tests with EPS preparations of different purity from S. thermophilus showed that positive effects are already produced in the product with about 30 % purity. Therefore, the procedure established in the laboratory can be tested for simplifications in order to save production costs for effective preparations with lower EPS purity.
The work deals with the planned, already simplified, instrumental implementation of the laboratory process on a pilot scale. In addition to the presentation of the separation apparatus to be used, the first results regarding EPS yield and purity will also be presented and discussed...
Session: M3 - Separation of Complex Systems
Day: 23 October 2019
Time: 09:00 - 10:15 h