Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose

Author:

Delgado-Fernández Paloma,Corzo Nieves,Lizasoain Silvia,Olano Agustín,Moreno F. Javier

Funder

Spanish Danone Institute and Spanish Ministry of Economy, Industry and Competitiveness, Spain

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference41 articles.

1. Isolation and identification of dominant osmophilic Leuconostoc strains from traditional date product “Btana”;Abekhti;International Food Research Journal,2014

2. Determination of some components in corn syrup by gas-liquid chromatography of the trimethylsilyl derivatives;Brobst;Cereal Chemistry,1966

3. In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota;Cardelle-Cobas;Journal of Agricultural and Food Chemistry,2012

4. Synthesis of oligosaccharides derived from lactulose (OsLu) using soluble and immobilized Aspergillus oryzae β-galactosidase;Cardelle-Cobas;Frontiers in Bioengineering and Biotechnology,2016

5. Effects of a synbiotic milk product on human intestinal ecosystem;Casiraghi;Journal of Applied Microbiology,2007

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