Growth of selected probiotic strains with fructans from different sources relating to degree of polymerization and structure

•The prebiotic effect of fructans was higher the lower the degree of polymerization (dp).•Branched agave fructans induced growth faster than linear chicory fructans.•The faster induction of branched fructans was also found at higher dp.•The degradation patterns for linear and branched fructans were...

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Bibliographic Details

Published in:	Journal of functional foods Vol. 24; pp. 264 - 275
Main Authors:	Mueller, Monika, Reiner, Jacqueline, Fleischhacker, Lisa, Viernstein, Helmut, Loeppert, Renate, Praznik, Werner
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-06-2016 Elsevier
Subjects:	Agave Chicory Degree of polymerization Fructans Prebiotics Probiotics Chicory Probiotics Degree of polymerization Fructans Agave Prebiotics
Online Access:	Get full text
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