Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides
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DOI: 10.1016/j.lwt.2021.111097
Abstract: Abstract Galacto-oligosaccharides (GOS) are prevalent prebiotic ingredients of various functional foods. GOS synthesis by β-galactosidase from whey-derived lactose results in a crude GOS mixture containing additionally lactose, glucose and galactose. In this study, we assessed… read more here.
Keywords: fermentation; galacto oligosaccharides; production; potential lactobacillus ... See more keywords