Structural Comparison of Different Galacto-oligosaccharide Mixtures Formed by β-Galactosidases from Lactic Acid Bacteria and Bifidobacteria
Suwapat Kittibunchakul, Sander S. van Leeuwen, Lubbert Dijkhuizen, Dietmar Haltrich, Thu‐Ha Nguyen
Abstract
were quite similar to the commercial GOS III mixture in terms of product spectrum and showed a broader product spectrum than the commercial GOS V mixture. These GOS mixtures also contained a number of GOS components that were absent in the commercial Vivinal GOS (V-GOS).
Topics & Concepts
Lactic acidChemistryBacillus circulansLactobacillus brevisLactobacillusLactobacillus reuteriLactobacillus plantarumBacteriaLactobacillus helveticusChromatographyBiochemistryEnzymeFermentationBiologyGeneticsMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsDigestive system and related health