A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei. (13th August 2018)

• Record Type: Journal Article
• Authors: García, Cristina; Bautista, Lucía; Rendueles, Manuel; Díaz, Mario
• Is Part Of: International journal of dairy technology. Volume 72:Number 1(2019)
• Page Start: 47
• Page End: 56
• Publication Date: 2018-08-13
• Subjects: Functional dairy food -- Synbiotic -- Lactobionic acid -- Pseudomonas taetrolens -- Lactobacillus casei -- Sequential fermentation; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12558
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : As well as its beneficial health properties, the incorporation of the prebiotic lactobionic acid (LBA) in fermented dairy products can provide a technological advantage due to its gelling capacities. This study aimed to develop a new functional dairy product containing LBA synthesised within the process itself by the bacterium Pseudomonas taetrolens . A probiotic Lactobacillus casei strain was introduced through a sequential fermentation system. After incubation, in the case of the most effective experimental procedure, a synbiotic fermented milk with 30 g/L of prebiotic LBA was obtained, together with an active L. casei population of 10 9 cfu/mL and <1% lactose content.