In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
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DOI: 10.1016/j.jff.2018.05.004
Abstract: Abstract The bifidogenic potential of fructo-oligosaccharides (FOS) produced by a newly isolated strain – Aspergillus ibericus was studied. Their activity was compared to FOS produced by Aureobasidium pullulans and to a non-microbial commercial FOS sample (Raftilose® P95).… read more here.
Keywords: aspergillus ibericus; fructo oligosaccharides; fos; fermentability ... See more keywords