Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 72, Issue 1, Pages 47-56Publisher
WILEY
DOI: 10.1111/1471-0307.12558
Keywords
Functional dairy food; Synbiotic; Lactobionic acid; Pseudomonas taetrolens; Lactobacillus casei; Sequential fermentation
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As well as its beneficial health properties, the incorporation of the prebiotic lactobionic acid (LBA) in fermented dairy products can provide a technological advantage due to its gelling capacities. This study aimed to develop a new functional dairy product containing LBA synthesised within the process itself by the bacterium Pseudomonas taetrolens. A probiotic Lactobacillus casei strain was introduced through a sequential fermentation system. After incubation, in the case of the most effective experimental procedure, a synbiotic fermented milk with 30 g/L of prebiotic LBA was obtained, together with an active L. casei population of 10(9) cfu/mL and <1% lactose content.
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