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Galactooligosaccharides: By transgalactosylation of lactose using intracellular β-galactosidase from potent probiotic

Swetha, N. (2010) Galactooligosaccharides: By transgalactosylation of lactose using intracellular β-galactosidase from potent probiotic. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Production of Prebiotic oligosaccharides by fermentation is a challenging area (Bruins, 2001).Chemical synthesis of oligo and polysaccharides requires many reaction steps with the use of protection/de-protection of hydroxyl groups, resulting in low yields of the final products, where as the enzymatic synthesis of carbohydrates on the other hand generally produces few byproducts, thus it is more applicable. The objective of the present investigation is to develop an effective enzymatic process for the production of GOS from lactose. The investigation carried out indicates that the LAB isolate studied has potent probiotic properties and additionally a potent producer of intracellular β-galactosidase. Thus the use of the isolated strain for the treatment of lactose intolerance is implied. Being a probiotic it is also expected to add to the colonic health. The additional properties of β-galactosidase production and its further use in the production of GOS warrants in depth studies. However, the fact that 26.12% of GOS was produced under specified conditions does indicate the probability of commercial viability of process development for GOS. A combination of probiotic properties coupled with that of β–galactosidase producing activity may have an important bearing in selective stimulation of the probiotic and prebiotic effect in maintaining the gastrointestinal ecology.
Uncontrolled Keywords: galactooligosaccharides production; β-galactosidase; Lactic acid bacteria; probiotic properties;
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2010 10:30
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9446

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