Bifidogenic effect of pectin biotechnological conversion products
L. Pylypenko, I. Pylypenko, M. Liganenko
Odessa National Academy of Food Technologies
112, Kanatna St., Odessa 65039, Ukraine
The kinetic data of B. bifidum growth depending on the composition of culture medium, duration of the fermentation process, carbon sources were obtained. The composition of the fermented byproducts was also determined. It was established bifidogenic effect of oligosaccharides obtained by the biotechnological conversion of pectin.
Keywords: pectin, biotechnological conversion, prebiotics, oligosaccharides, bifidobacteria