Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Manchester : A - Chemical Engineering
Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria
In this work oat bran fractions obtained by debranning were used for the first time to produce a novel probiotic formulation. This work revealed that oat bran (traditionally a by-product of the food industry) is suitable for fermentation with probiotic bacteria, produces higher cell populations than conventional substrates, and could be used to produce new probiotic drinks. The anaerobic breakdown of substrates, such as undigested polysaccharides enhances the formation of beneficial probiotic bacteria in the gut which is associated with a reduced incidence of colon cancer in various populations.