44E-18 |
Production of glucooligosaccharides from Leuconostoc mesenteroides B-742, a potential prebiotic |
C. H. CHUNG, Dept. of Food Science, Louisiana State Univ., Baton Rouge, LA 70803 and D. F. Day, Audubon Sugar Institute, Louisiana State Univ., Agricultural Experiment Station, 306 Sugar Factory, Baton Rouge, LA 70803. Knowledge of the beneficial health effects of oligosaccharides as a functional food is increasing with an emerging market. Among the various oligosaccharides, fructans or branched glucans have shown the greatest applicability. The current technology for the production of these oligomers is limited to acid or enzymatic hydrolysis of polysaccharide or synthesis by transglycosylation reactions. Large amount of branched iso-oligosaccharides was produced by modification of a dextran fermentation producing a specific branched dextran. In studies with Bifidobacterium and pathogenic organisms, these oligomers stimulated the growth of Bifidobacterium and were not readily utilized by pathogenic organisms, indicating a potential for intestinal microflora modification.
Session 44E, Nutraceuticals & Functional Foods
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