Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides

Pázmándi, Melinda; Kovács, Zoltán; Maráz, Anna

doi:10.1016/j.lwt.2021.111097

Cited by 13 publications

(2 citation statements)

References 50 publications

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“…To be more explicit, these steps include the inactivation and removal of enzymes and the elimination of byproducts from saccharide blend. Activated carbon adsorption 16–18, bacteria selective fermentation 19, yeast selective fermentation 20–22, chromatography 17, 23, 24 and membrane filtration 17, 25–28 are used for the purification of GOS. Without any contradiction, high time consumption for biochemical reaction and further purification of GOS from saccharide blend in sequential ways are considerable limiting factors for the production of GOS in industrial scale 29.…”

Section: Introductionmentioning

confidence: 99%

Production of Galacto‐Oligosaccharides by Enzymatic Membrane Reactors Using Free β‐Galactosidase

Teng,

Nath,

Galambos

et al. 2024

Chemie Ingenieur Technik

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Prebiotic galacto‐oligosaccharides (GOSs) are synthesized by transgalactosylation of lactose using β‐galactosidases. Well‐established, large‐scale production of GOS is performed by stirred‐tank reactors (STR) operating in batch fashion. Main manufacturing expenses are attributed to enzyme purchase costs and the downstream operations required for subsequent enzyme inactivation and removal. In the last decades, several studies and patents have appeared on free enzyme membrane reactor (FEMR) as an economic alternative to STR due to enhanced enzyme recovery and reuse. In this review, we attempt to summarize the key design aspects, the catalytic performance and efficiency of FEMR compared to STR technology, and the main concerns related to stable product quality over long‐term operation.

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Section: Introductionmentioning

confidence: 99%

Production of Galacto‐Oligosaccharides by Enzymatic Membrane Reactors Using Free β‐Galactosidase

Teng,

Nath,

Galambos

et al. 2024

Chemie Ingenieur Technik

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“…For example, it can be converted into prebiotic such as galactooligosaccharides (GOS), lactulose, lactobionic acid, and tagatose [5]. In addition, lactic acid fermentation of whey makes it rich in GOS [6], which exerts a stimulating effect on the growth of probiotic bacteria [5]. Bioactive peptides manifesting antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities can also be released during fermentation [7].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.

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Galacto-Oligosaccharides and Other Products Derived from Lactose

Otter

Jayasinghe³

2022

Advanced Dairy Chemistry

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Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides

Cited by 13 publications

References 50 publications

Production of Galacto‐Oligosaccharides by Enzymatic Membrane Reactors Using Free β‐Galactosidase

Production of Galacto‐Oligosaccharides by Enzymatic Membrane Reactors Using Free β‐Galactosidase

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Galacto-Oligosaccharides and Other Products Derived from Lactose

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