Gellan gum gel as entrapment matrix for high temperature fermentation processes: A rheological study

High temperature rheological measurements (60–80°C) were carried out on gellan gum gel. The experiments were conducted in order to optimize the behavior of the gel as an entrapment matrix for fermentation processes of dairy fluids using highly thermophilic microorganisms. At 60°C, no significant decrease of rheological parameters of the gel was observed for 15 days, as compared to 23°C. At 80°C, the gel weakened abruptly. The gel was extremely sensitive to calcium loss (optimum concentration 0.1% CaCl₂) due to chelating agents. Gellan gum gel could be an efficient entrapment matrix for fermentation processes at temperature up to 60°C in dairy fluids.