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 non-microbial commercial FOS sample (Raftilose® P95). FOS fermentability by a number of pro...

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Detalhes bibliográficos
Autor principal: Nobre, Clarisse (author)
Outros Autores: Sousa, S. C. (author), Silva, S. P. (author), Pinheiro, Ana Cristina (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
Science & Technology
Texto completo:http://hdl.handle.net/1822/55081
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/55081

Texto Completo

http://hdl.handle.net/1822/55081

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