| Autor: |
Hashemi, S. M. B., Shahidi, F., Mortazavi, S. A., Milani, E., Eshaghi, Z. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; 2013, Vol. 20 Issue 6, p3283-3286, 4p |
| Abstrakt: |
The capacity of five probiotic strains, isolated from traditional Kordish cheese, to use inulin extracted from Helianthus tuberosus (native inulin) as carbon and energy source in in vitro cultures has been tested. Selection criteria were the specific growth rate (µ), generation time (Tg), prebiotic index (PI) and prebiotic activity score (PAS). FT-IR results of native and commercial inulin showed native inulin has more hydrogen and double bond. Microbial results also showed that some strains reached higher growth levels on culture media containing native inulin compared to those obtained by commercial inulin. Based on the results, native inulin was a potential novel source of prebiotics. In addition, probiotic strains tested originated in traditional Kordish cheese are suitable characteristics for use as starters in synbiotic food. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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