Co-fermentation of onion and whey: A promising synbiotic combination

Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for huma...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Federica Tinello [verfasserIn] Veronica Vendramin [verfasserIn] Vitória Barros Divino [verfasserIn] Laura Treu [verfasserIn] Viviana Corich [verfasserIn] Anna Lante [verfasserIn] Alessio Giacomini [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food

Übergeordnetes Werk:	In: Journal of Functional Foods - Elsevier, 2021, 39(2017), Seite 233-237
Übergeordnetes Werk:	volume:39 ; year:2017 ; pages:233-237

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.jff.2017.10.018

Katalog-ID:	DOAJ058594787

Internformat


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allfields	10.1016/j.jff.2017.10.018 doi (DE-627)DOAJ058594787 (DE-599)DOAJ8a8af006bc6949ec85194746ecf2d130 DE-627 ger DE-627 rakwb eng TX341-641 Federica Tinello verfasserin aut Co-fermentation of onion and whey: A promising synbiotic combination 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products. Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food Nutrition. Foods and food supply Veronica Vendramin verfasserin aut Vitória Barros Divino verfasserin aut Laura Treu verfasserin aut Viviana Corich verfasserin aut Anna Lante verfasserin aut Alessio Giacomini verfasserin aut In Journal of Functional Foods Elsevier, 2021 39(2017), Seite 233-237 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:39 year:2017 pages:233-237 https://doi.org/10.1016/j.jff.2017.10.018 kostenfrei https://doaj.org/article/8a8af006bc6949ec85194746ecf2d130 kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464617306126 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 39 2017 233-237
spelling	10.1016/j.jff.2017.10.018 doi (DE-627)DOAJ058594787 (DE-599)DOAJ8a8af006bc6949ec85194746ecf2d130 DE-627 ger DE-627 rakwb eng TX341-641 Federica Tinello verfasserin aut Co-fermentation of onion and whey: A promising synbiotic combination 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products. Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food Nutrition. Foods and food supply Veronica Vendramin verfasserin aut Vitória Barros Divino verfasserin aut Laura Treu verfasserin aut Viviana Corich verfasserin aut Anna Lante verfasserin aut Alessio Giacomini verfasserin aut In Journal of Functional Foods Elsevier, 2021 39(2017), Seite 233-237 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:39 year:2017 pages:233-237 https://doi.org/10.1016/j.jff.2017.10.018 kostenfrei https://doaj.org/article/8a8af006bc6949ec85194746ecf2d130 kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464617306126 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 39 2017 233-237
allfields_unstemmed	10.1016/j.jff.2017.10.018 doi (DE-627)DOAJ058594787 (DE-599)DOAJ8a8af006bc6949ec85194746ecf2d130 DE-627 ger DE-627 rakwb eng TX341-641 Federica Tinello verfasserin aut Co-fermentation of onion and whey: A promising synbiotic combination 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products. Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food Nutrition. Foods and food supply Veronica Vendramin verfasserin aut Vitória Barros Divino verfasserin aut Laura Treu verfasserin aut Viviana Corich verfasserin aut Anna Lante verfasserin aut Alessio Giacomini verfasserin aut In Journal of Functional Foods Elsevier, 2021 39(2017), Seite 233-237 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:39 year:2017 pages:233-237 https://doi.org/10.1016/j.jff.2017.10.018 kostenfrei https://doaj.org/article/8a8af006bc6949ec85194746ecf2d130 kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464617306126 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 39 2017 233-237
allfieldsGer	10.1016/j.jff.2017.10.018 doi (DE-627)DOAJ058594787 (DE-599)DOAJ8a8af006bc6949ec85194746ecf2d130 DE-627 ger DE-627 rakwb eng TX341-641 Federica Tinello verfasserin aut Co-fermentation of onion and whey: A promising synbiotic combination 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products. Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food Nutrition. Foods and food supply Veronica Vendramin verfasserin aut Vitória Barros Divino verfasserin aut Laura Treu verfasserin aut Viviana Corich verfasserin aut Anna Lante verfasserin aut Alessio Giacomini verfasserin aut In Journal of Functional Foods Elsevier, 2021 39(2017), Seite 233-237 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:39 year:2017 pages:233-237 https://doi.org/10.1016/j.jff.2017.10.018 kostenfrei https://doaj.org/article/8a8af006bc6949ec85194746ecf2d130 kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464617306126 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 39 2017 233-237
allfieldsSound	10.1016/j.jff.2017.10.018 doi (DE-627)DOAJ058594787 (DE-599)DOAJ8a8af006bc6949ec85194746ecf2d130 DE-627 ger DE-627 rakwb eng TX341-641 Federica Tinello verfasserin aut Co-fermentation of onion and whey: A promising synbiotic combination 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products. Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food Nutrition. Foods and food supply Veronica Vendramin verfasserin aut Vitória Barros Divino verfasserin aut Laura Treu verfasserin aut Viviana Corich verfasserin aut Anna Lante verfasserin aut Alessio Giacomini verfasserin aut In Journal of Functional Foods Elsevier, 2021 39(2017), Seite 233-237 (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:39 year:2017 pages:233-237 https://doi.org/10.1016/j.jff.2017.10.018 kostenfrei https://doaj.org/article/8a8af006bc6949ec85194746ecf2d130 kostenfrei http://www.sciencedirect.com/science/article/pii/S1756464617306126 kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 39 2017 233-237
language	English
source	In Journal of Functional Foods 39(2017), Seite 233-237 volume:39 year:2017 pages:233-237
sourceStr	In Journal of Functional Foods 39(2017), Seite 233-237 volume:39 year:2017 pages:233-237
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food Nutrition. Foods and food supply
isfreeaccess_bool	true
container_title	Journal of Functional Foods
authorswithroles_txt_mv	Federica Tinello @@aut@@ Veronica Vendramin @@aut@@ Vitória Barros Divino @@aut@@ Laura Treu @@aut@@ Viviana Corich @@aut@@ Anna Lante @@aut@@ Alessio Giacomini @@aut@@
publishDateDaySort_date	2017-01-01T00:00:00Z
hierarchy_top_id	587138432
id	DOAJ058594787
language_de	englisch
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callnumber-first	T - Technology
author	Federica Tinello
spellingShingle	Federica Tinello misc TX341-641 misc Prebiotic misc Lactosucrose misc Lactobacillus misc Streptococcus misc Functional food misc Nutrition. Foods and food supply Co-fermentation of onion and whey: A promising synbiotic combination
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topic_title	TX341-641 Co-fermentation of onion and whey: A promising synbiotic combination Prebiotic Lactosucrose Lactobacillus Streptococcus Functional food
topic	misc TX341-641 misc Prebiotic misc Lactosucrose misc Lactobacillus misc Streptococcus misc Functional food misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc Prebiotic misc Lactosucrose misc Lactobacillus misc Streptococcus misc Functional food misc Nutrition. Foods and food supply
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title	Co-fermentation of onion and whey: A promising synbiotic combination
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title_full	Co-fermentation of onion and whey: A promising synbiotic combination
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title_sort	co-fermentation of onion and whey: a promising synbiotic combination
callnumber	TX341-641
title_auth	Co-fermentation of onion and whey: A promising synbiotic combination
abstract	Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products.
abstractGer	Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products.
abstract_unstemmed	Juice from three different onion varieties was mixed with sweet whey and used as growth substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to evaluate the possibility to exploit such substrates, known to be reach in bioactive molecules, as fermented drinks for human consumption. Results show good growth performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. macedonicus did not develop in pure onion juice. After 48 h the overall sugar content decreased significantly. In particular, glucose was not utilized while inulin was completely preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide lactosucrose.In the light of these considerations, the formulation obtained may be considered a potential synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-friendly solution to convert an agro-food by-product into value added products.
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title_short	Co-fermentation of onion and whey: A promising synbiotic combination
url	https://doi.org/10.1016/j.jff.2017.10.018 https://doaj.org/article/8a8af006bc6949ec85194746ecf2d130 http://www.sciencedirect.com/science/article/pii/S1756464617306126 https://doaj.org/toc/1756-4646
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up_date	2024-07-03T18:56:53.812Z
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Co-fermentation of onion and whey: A promising synbiotic combination

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