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Conference

Synbiotic properties of functional food additive from Jerusalem artichoke tubers in regard to lactic acid bacteria starter cultures for fermented foods  [2008]

Semjonovs, P., University of Latvia, Riga (Latvia). Inst. of Microbiology and Biotechnology; Danilevics, A., University of Latvia, Riga (Latvia). Inst. of Microbiology and Biotechnology; Upite, D., University of Latvia, Riga (Latvia). Inst. of Microbiology and Biotechnology; Kaminska, E., University of Latvia, Riga (Latvia). Inst. of Microbiology and Biotechnology; et al.

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Since health benefits of lactic acid bacteria and bifidobacteria consumption have been recognized extensive studies on specific health effects and technology aspects have been reported. Fructans are generally proved prebiotics and potent supplements for synbiotic foods, nevertheless the interaction of innovative prebiotic substances, starter cultures and involved probiotic strains, as well as food matrices should be evaluated for each one combination under consideration. A technology for production of fructan-containing Jerusalem artichoke (Helianthus tuberosus) Concentrate (JAC) has been developed. The predominance of fructooligosaccharides (DP 3-8) as well as various macro- and micronutrients in the composition of JAC makes them different from a number of commercial fructan sources and provides good prebiotic properties, being generally suggested for this range of fructans. Supplementation of milk and oat- hydrolysate medium with JAC and subsequent fermentation with different probiotic dairy starters resulted in substantial stimulation of bacterial growth (probiotics B. lactis and L. acidophilus as well as L. bulgaricus) and acidification rate. The strain-specific responses of two general yogurt cultures L. bulgaricus and S. thermophilus, as well as probiotic strains by addition of JAC should have been considered during design of prebiotic starters and conditions of fermentations process. JAC is suggested to be perspective prebiotic fructan-containing ad
ditive for fermented synbiotic milks or oat-hydrolysate based products.

Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
30
End Page:
35
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"Synbiotic properties of functional food additive from Jerusalem artichoke tubers in regard to lactic acid bacteria starter cultures for fermented foods"@eng
Other:
"Summary (En)"
"3 tables"
"1 fig., 12 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 30-35"
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Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
30
End Page:
35
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"Synbiotic properties of functional food additive from Jerusalem artichoke tubers in regard to lactic acid bacteria starter cultures for fermented foods"@eng
Other:
"Summary (En)"
"3 tables"
"1 fig., 12 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p. 30-35"