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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