6533b858fe1ef96bd12b6ca9
RESEARCH PRODUCT
An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based Substrates
P. SemjonovsM. BekersPeteris Zikmanissubject
biologyPrebioticmedicine.medical_treatmentfood and beveragesbiology.organism_classificationApplied Microbiology and BiotechnologyHydrolysatelaw.inventionProbioticStarterLactobacillus acidophiluslawLactobacillusmedicineFermentationFood scienceFood ScienceBiotechnologyJerusalem artichokedescription
Supplementation of milk and oat hydrolysate containing medium with Jerusalem artichoke concentrate (JAC) and subsequent fermentation with probiotic dairy starters resulted in substantial stimulation of probiotics Bifidobacterium lactis and Lactobacillus acidophilus as well as yogurt starter culture Lactobacillus bulgaricus development and acidification rate. The strain-specific responses of the general yogurt cultures, as well as probiotics to the addition of JAC, should be considered to achieve optimal composition of probiotic strains and conformable fermentation conditions. JAC is suggested to be perspective prebiotic additive for fermented synbiotic milks or oat-hydrolysate-based products.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-12-03 | Food Biotechnology |