TY  - JOUR
T1  - An Influence of Levan on the Fermentation of Milk by a Probiotic ABT-Type Starter
AU - , Pavels Semjonovs AU - , Peteris Zikmanis 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 123
EP  - 130
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.123.130
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.123.130
KW  - Levan
KW  -milk
KW  -probiotics
KW  -prebiotics
KW  -dairy starters
AB  - The effects of high molecular weight (2000 kDa) levan from <I>Zymomonas mobilis</I> 13S on the fermentation of lactose in milk and lactose containing medium by dairy starter ABT-5 and constituent cultures (<I>Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus</I>) were estimated in this study. An increase of biomass concentration (120-134% to control), sugar consumption and acidification power of starter association ABT-5 were observed in the presence of levan in milk and MRS medium. <I>Bifidobacterium lactis </I>Bb12 within the starter association exhibited the most pronounced response to levan in respect to cell growth (almost 2 times to control). The activity of constitutive  -fructanhydrolases was detected in cell free extract on sucrose or levan as a substrate. In the presence of inulin or levan as inductors the activities of extracellular  -fructanhidrolase were established for ABT-5 dairy starter and constituent cultures. The presence of more specific extracellular endo-fructanhydrolase was detected which might contribute to catabolism of levan. This study indicate certain prospects for application of polyfructans, particularly  -2.6 linked fructan polymers (levan) as a potent source of prebiotics to modify and improve the processes of lactose fermentation by ABT-5 type starter cultures.
ER  -