Lysobacter lactosilyticus sp. nov., a Novel β-Galactosidase Producing Bacterial Strain Isolated from Farmland Soil Applied with Amino Acid Fertilizer

Wang, Xiang; Wang, Yuhuan; Yang, Hongxing; Chuang, Shao-Chuang; Zhou, Chun-Fu; Yu, Xiping; Zhang, Hao

doi:10.1007/s00284-022-03155-2

Cited by 2 publications

(1 citation statement)

References 26 publications

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“…The large-scale consumption of dairy products in China has just begun in the last 20 years, during which the concept of lactose intolerance has gradually become familiar to consumers. Up to 86.7 percent of Chinese adults are lactose-intolerant, which partly explains why China has the world’s largest market for plant-based protein beverages [ 35 ]. According to Szabo et al [ 5 ], target group analysis in Hungary showed that currently two-thirds of lactose-sensitive consumers regularly consumed lactose-free products, most of which are female, lactose-intolerant, highly educated and aged under 30 years.…”

Section: Lactose-free Dairy Product Marketmentioning

confidence: 99%

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Zheng

Han

et al. 2023

Foods

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With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.

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Section: Lactose-free Dairy Product Marketmentioning

confidence: 99%

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Zheng

Han

et al. 2023

Foods

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Technological aspects of the production of lactose-free dairy products

Grachchenkov,

Werner,

Chugunova

et al. 2024

E3S Web of Conf.

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The dietary orientation of the consumer depends on public policy in this area and on the consumer’s knowledge and ability to make choices. The diet includes gluten-free, lactose-free foods and a number of others. This problem is relevant not only for the organization of nutrition for adults, but for children of all ages. The problem of producing an appropriate range of dietary products should be divided into food and catering products. The manufacture of such products should be carried out with the use of modern scientific advances that allow to take into account all the main factors that affect the quality of the products received and determine the functional features. The market analysis showed that lactose-free products are the least represented in terms of quantity. The study solved the problem of expanding the range of lactose-free products, for which two types of serum were used. The serum-containing lactose was enzymatic hydrolysed to create a new product, lactose-free albumin. The liquid enzyme ß-galactosidase of Mayalact® 5000 was used for lactose hydrolysis. The organoleptic characteristic of the raw material, as well as model samples and technological parameters (including the sequence of technological operations) for the production of a new product is presented. The main physico-chemical indicators (dry matter, protein, fat and acidity content) investigated the lactose-free albumin obtained and microbiological safety indicators were determined. Organoleptic indicators of the finished product quality were presented, which were evaluated positively. The resulting product can be widely used in the public catering industry as a lactose-free substitute for curd, which is determined by its properties.

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Lysobacter lactosilyticus sp. nov., a Novel β-Galactosidase Producing Bacterial Strain Isolated from Farmland Soil Applied with Amino Acid Fertilizer

Cited by 2 publications

References 26 publications

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Technological aspects of the production of lactose-free dairy products

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