Production of a synbiotic composed of galacto-oligosaccharides and Saccharomyces boulardii using enzymatic-fermentative method
| Autor: | Edson Antonio da Silva, Carina Contini Triques, Angela Claudia Rodrigues, Mônica Lady Fiorese, Beatriz Florêncio da Silva, Keiti Lopes Maestre, Márcia Regina Fagundes-Klen, Helio Alves Garcia, Fernanda Rengel dos Passos |
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| Rok vydání: | 2020 |
| Předmět: |
medicine.medical_treatment
Oligosaccharides Lactose Synbiotics 01 natural sciences Analytical Chemistry law.invention Probiotic 0404 agricultural biotechnology Functional food law medicine Food science Whey permeate chemistry.chemical_classification biology Prebiotic 010401 analytical chemistry Temperature Substrate (chemistry) Galactose 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Yeast 0104 chemical sciences Saccharomyces boulardii Enzyme chemistry Food Science |
| Zdroj: | Food chemistry. 353 |
| ISSN: | 1873-7072 |
| Popis: | Motivated by the search for healthy alimentation and sustainable technological processes, this study aimed to produce a synbiotic composed of the prebiotic galacto-oligosaccharides (GOS) and the probiotic yeast Saccharomyces boulardii, simultaneously, using cheese whey permeate as substrate by enzymatic-fermentative method. A central composite rotatable design with center point was used to evaluate the influence of temperature and enzyme concentration in the GOS and S. boulardii production. The best condition to obtain the prebiotic was at 32 °C and enzyme concentration of 0.175% (w/w), providing 56.84 g L−1 of GOS concentration and Ln(3.59) 107 viable cells mL−1 of S. boulardii production. However, the condition that would favor the simultaneous production of GOS and S. boulardii studied through desirability function is 29.5 °C and 0.14% (w/w) of enzyme concentration. The simultaneous enzymatic-fermentative method showed promising results considering industrial application and can be easily incorporated into dairy production lines as functional food. |
| Databáze: | OpenAIRE |
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