Title of article
Metabolism of extracted inulin from Helianthus tuberosus by Lactobacillus strains isolated from traditional Kordish cheese
Author/Authors
Hashemi, S. M. B. ferdowsi university of mashhad - College of Agriculture - Department of Food Science and Technology, مشهد, ايران , Shahidi, F. ferdowsi university of mashhad - College of Agriculture - Department of Food Science and Technology, مشهد, ايران , Mortazavi, S. A. ferdowsi university of mashhad - College of Agriculture - Department of Food Science and Technology, مشهد, ايران , Milani, E. Iranian Academic Center for Education Culture and Research (ACECR) - Food Science and Technology Research Institute, ايران , Eshaghi, Z. payame noor university - Faculty of Sciences - Department of Chemistry, تهران, ايران
From page
3283
To page
3286
Abstract
The capacity of five probiotic strains, isolated from traditional Kordish cheese, to use inulin extracted from Helianthus tuberosus (native inulin) as carbon and energy source in in vitro cultures has been tested. Selection criteria were the specifi c growth rate (μ), generation time (Tg), prebiotic index (PI) and prebiotic activity score (PAS). FT-IR results of native and commercial inulin showed native inulin has more hydrogen and double bond. Microbial results also showed that some strains reached higher growth levels on culture media containing native inulin compared to those obtained by commercial inulin. Based on the results, native inulin was a potential novel source of prebiotics. In addition, probiotic strains tested originated in traditional Kordish cheese are suitable characteristics for use as starters in synbiotic food.
Keywords
Prebiotic , Inulin , Helianthus tuberosus , Lactobacillus strains
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560721
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