Shepherd R, Rockey J, Sutherland I W, Roller S
Leatherhead Food Research Association, Surrey, UK.
J Biotechnol. 1995 Jun 21;40(3):207-17. doi: 10.1016/0168-1656(95)00053-s.
The main objective of this study was to test the range of microorganisms for production of extracellular, high molecular weight emulsifiers for potential use in foods. A standard emulsification assay developed specifically for assessing food emulsifiers was used to examine 24 extracellular microbial products from bacteria, yeasts and algae. Of the 24 products tested, nine had emulsification ability that was as good as and eight had emulsifying properties that were better than those of the commonly used food emulsifiers gum arabic and carboxymethylcellulose. The eight good producer organisms included the yeasts Candida utilis, Candida valida, Hansenula anomala, Rhodospiridium diobovatum and Rhodotorula graminis, the red alga Porphiridium cruentum, and the bacteria Klebsiella spp. and Acinetobacter calcoaceticus. Of these, C. utilis was selected for further study due to the excellent emulsification properties of its extracellular products and food-grade status of the organism. Crude preparations of the bioemulsifier from C. utilis exhibited low viscosity and had a carbohydrate content of over 80%. Preliminary trials showed that the bioemulsifier from this organism had potential for use in salad cream.
本研究的主要目的是测试用于生产细胞外高分子量乳化剂的微生物范围，这些乳化剂有可能用于食品中。专门开发的用于评估食品乳化剂的标准乳化测定法，被用于检测来自细菌、酵母和藻类的24种细胞外微生物产物。在测试的24种产物中，9种具有与常用食品乳化剂阿拉伯胶和羧甲基纤维素相当的乳化能力，8种具有比它们更好的乳化性能。8种优良的产生菌包括酵母产朊假丝酵母、解脂假丝酵母、异常汉逊酵母、双卵圆红螺菌和禾本科红酵母，红藻紫球藻，以及细菌克雷伯氏菌属和醋酸钙不动杆菌。其中，由于产朊假丝酵母细胞外产物具有优异的乳化性能且该生物体具有食品级地位，因此选择它进行进一步研究。产朊假丝酵母生物乳化剂的粗制品表现出低粘度，碳水化合物含量超过80%。初步试验表明，该生物体的生物乳化剂有用于沙拉酱的潜力。
