In vitro fermentability of prebiotic oligosaccharides by lactobacilli
نویسندگان
چکیده
منابع مشابه
In vitro Fermentability of Prebiotic Oligosaccharides by Lactobacilli
Twelve strains of lactobacilli were tested for their growth and ability to utilise six prebiotics (pure substances and commercially available prebiotics) as a sole carbon source. All strains showed a considerable growth on all prebiotics tested. Inulin was the best carbohydrate source for lactobacilli, followed by lactulose and raffinose. A massive increase of viable cells on commercial prebiot...
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At present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzyme Ultraflo ® L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both tre...
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OBJECTIVE The aim of the study was to determine the impact of increasing doses of 2 prebiotic oligosaccharides and of an "all-human diet" on the intestinal microbiota of premature infants. METHODS Twelve premature infants receiving formula feedings were randomly assigned to receive either galacto-oligosaccharide (F+GOS) or a pooled concentrated donor human milk product containing human milk o...
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ABSTRACT: Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a synbiotic yogurt with desirable quality. Lactobacillus rhamnosus and Lactobacillus reuteri along with 1.5% prebiotics including inulin, lactulose, and oligofructose were used to make synbiotic yogurt (2.5% fat). The samples were stored at 4oC for 28 days, and their physic...
متن کاملSurvival and synergistic growth of mixed cultures of bifidobacteria and lactobacilli combined with prebiotic oligosaccharides in a gastrointestinal tract simulator
BACKGROUND Probiotics, especially in combination with non-digestible oligosaccharides, may balance the gut microflora while multistrain preparations may express an improved functionality over single strain cultures. In vitro gastrointestinal models enable to test survival and growth dynamics of mixed strain probiotics in a controlled, replicable manner. METHODS The robustness and compatibilit...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2012
ISSN: 1212-1800,1805-9317
DOI: 10.17221/306/2011-cjfs