Study of texturizing bacterial strains in yogurt

The most promising strategy to reduce texturizing ingredients is the incorporation of bacterial cultures that have intrinsic capacity to modulate the texture of fermented milk due to the production of exopolysaccharides (EPS). Yoplait has sequenced the genomes of several bacteria strains that could be introduced as starters or adjunct cultures in yogurt. The main objective for Yoplait is the selection of promising EPS-producing strains that show stable texturizing properties in yogurts. The production of yogurts without additives will improved its acceptability by the consumers and therefore boost yogurt sales.

Faculty Supervisor:

Sylvie Turgeon;Steve Labrie

Student:

Partner:

General Mills (France)

Discipline:

Life Sciences

Sector:

Manufacturing

University:

Université Laval

Program: