The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted f...

this experiment was conducted to determine the potential synergistic relationship between enterococcus faecium and fructans with different average degree of polymerization (dpav) including oligofructose (of, dpav 4), standard-inulin (st-inulin, dpav 10), synergy1-inulin (syn1-inulin, dpav 15) and high-polymer inulin (hp-inulin, dpav 25). a sterilized minimal mrs broth media was prepared by omis...

Seasonal variation (e.g. temperature and photoperiod) between growing seasons might affectinulin content and inulin yield of Jerusalem artichoke. However, there is limited information ongenotypic response to seasons for inulin content and inulin yield. The objective of this studywas to investigate the variability in genotypic response to seasons for inulin content and inulinyield of Jerusalem a...

BACKGROUND The present study aimed to determine the inhibitory activity of postbiotic produced by L. plantarum using reconstituted media supplemented with different levels of inulin and to select the best combination based on the modified inhibitory activity (MAU/mL) against pathogens. METHODS Postbiotics were produced by 6 strains of L. plantarum (RG11, RG14, RI11, UL4, TL1 and RS5) using re...

This article is part 1 of a two-part review of inulin-type prebiotics. Prebiotics are a category of nutritional compounds grouped together by the ability to promote the growth of specific beneficial (probiotic) gut bacteria. Inulin-type prebiotics contain fructans of the inulin-type. Fructans are a category of nutritional compounds that encompasses naturally occurring plant oligo- and polysacch...

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...