In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

• Published in: Food and bioproducts processing Vol. 91; no. 3; pp. 279 - 286
• Main Authors: Sánchez-Zapata, Elena, Fernández-López, Juana, Pérez-Alvarez, José A., Soares, José, Sousa, Sergio, Gomes, Ana M.P., Pintado, Manuela M.E.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.07.2013
• Subjects: Acetic acid; Bacteria; Bifidobacterium animalis; butyric acid; Carbon; coproducts; culture media; dried skim milk; Glucose; In vitro testing; lactic acid; Lactobacillus acidophilus; Liquids; Microdilution assay; Milk; Organic acids; Probiotics; reconstituted milk; screening; Tiger nut; Bifidobacterium animalis; Microdilution assay; Lactobacillus acidophilus; Tiger nut; Organic acids

[Display omitted] ► Tiger nut co-products can be used as carbon source to promote the bacterial growth. ► Probiotic growing in medium with tiger nut co-products show a faster growth. ► Tiger nut co-products addition increases lactic, acetic and butyric acid production. Tiger nut milk (“horchata”) li...