Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

Scanning electron microscopy images obtained from ropy samples of buttermilk fermented at pH 5.8. Panel A scale bar = 3,000nm; panel B scale bar = 1,200nm. E = exopolysaccharide; P = protein; B = bacterial cells.

Field emission scanning electron microscopy images of buttermilk fermented at pH 5.8. Panel A scale bar = 1,500nm; panel B scale bar = 750nm. E = exopolysaccharide; P = protein; B = bacterial cells.

Conventional scanning electron microscopy images of concentrated milk permeate with A) 2%; B) 6%; and C) 8% protein added. Scale bars: A=1,500nm, B=1,200nm, C=1,000nm. E = exopolysaccharide.

Field emission scanning electron microscopy images of fermented concentrated milk permeate with 6% protein added. Panel B (scale bar = 600nm) is a magnification of panel A (scale bar = 1,200nm).

Field emission scanning electron microscopy images of milk permeate with 6% protein inoculated with Lactococcus lactis ssp. cremoris JFR1; samples were taken at the beginning (0h) of fermentation. Panel A and B scale bar = 1,200nm.

Conventional (A) and field emission (B) scanning electron microscopy images of concentrated milk permeate with 6% (wt/vol) protein added, fermented for 12h with nonropy strain of Lactococcus lactis. Panel A scale bar = 2,000nm; panel B scale bar = 860nm.