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A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei

Author:
García, Cristina, Bautista, Lucía, Rendueles, Manuel, Díaz, Mario
Source:
International journal of dairy technology 2019 v.72 no.1 pp. 47-56
ISSN:
1364-727X
Subject:
Lactobacillus casei, Pseudomonas taetrolens, bacteria, fermentation, fermented milk, gelation, lactose, prebiotics, probiotics
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 10⁹ cfu/mL and <1% lactose content.