REAL

New prebiotics for functional food

Bekers, M. and Marauska, M. and Grube, M. and Karklina, D. and Duma, M. (2004) New prebiotics for functional food. Acta Alimentaria, 33 (1). pp. 31-37. ISSN 0139-3006

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Abstract

A technology of fructan syrup production from sucrose using bacteria Zymomonas mobilis 113 “S”has been developed. The obtained fructan syrup contained 64% of total carbohydrates and 45-48% of fructans (fructooligosaccharides and levan) from total carbohydrates. The product has a reduced energetic value and excellent honey-like taste. Fructan syrup additive of 4 to 11% was used for fat-free milk and oat mash to study the influence on Bifidobacterium lactis 12 growth during 24 h. High cell count of Bifidobacterium was achieved after the 6 h of fermentation.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 15 Feb 2017 09:54
Last Modified: 29 Feb 2024 00:15
URI: https://real.mtak.hu/id/eprint/49005

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