Production of a lactose-based prebiotic mixture by engineered Saccharomyces cerevisiae

Abstract

[Excerpt] Prebiotics are defined as ‘substrates that are utilized by host microorganisms conferring a health benefit’. They have been successfully incorporated in a wide variety of food products like breads, baked goods, meet products, salad dressings, sweeteners, and yoghurts. One of the most well-recognized prebiotics is lactulose, a disaccharide derived from lactose. Lactulose is not found naturally so it must be produced through different methods: chemical or enzymatic synthesis and electro-activation.