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A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei

García, Cristina, Bautista, Lucía, Rendueles, Manuel, Díaz, Mario
International journal of dairy technology 2019 v.72 no.1 pp. 47-56
Lactobacillus casei, Pseudomonas taetrolens, bacteria, fermentation, fermented milk, gelation, lactose, prebiotics, probiotics
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.