In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus

The bifidogenic potential of fructo-oligosaccharides (FOS) produced by a newly isolated strain – Aspergillus ibericus was studied. Their activity was compared to FOS produced by Aureobasidium pullulans and to a nonmicrobial commercial FOS sample (Raftilose® P95). FOS fermentability by a number of pr...

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Detalhes bibliográficos
Autor principal: Nobre, C. (author)
Outros Autores: Sousa, S.C. (author), Silva, S.P. (author), Pinheiro, A.C. (author), Coelho, E. (author), Vicente, A.A. (author), Gomes, A.M.P. (author), Coimbra, M.A. (author), Teixeira, J.A. (author), Rodrigues, L.R. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Fructo-oligosaccharides
Aspergillus
Prebiotics
Probiotics
Glycosidic linkage analysis
NeoFOS
Texto completo:http://hdl.handle.net/10400.14/25823
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/25823

Texto Completo

http://hdl.handle.net/10400.14/25823

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