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A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei
Author(s) -
García Cristina,
Bautista Lucía,
Rendueles Manuel,
Díaz Mario
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12558
Subject(s) - prebiotic , lactobacillus casei , food science , probiotic , chemistry , fermentation , lactose , population , bacteria , biology , demography , sociology , genetics
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.
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