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