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    Motivated by the search for healthy alimentation and sustainable technological processes, this study aimed to produce a synbiotic composed of the prebiotic galacto-oligosaccharides (GOS) and the probiotic yeast Saccharomyces boulardii, simultaneously, using cheese whey permeate as substrate by enzymatic-fermentative method. A central composite rotatable design with center point was used to evaluate the influence of temperature and enzyme concentration in the GOS and S. boulardii production. The best condition to obtain the prebiotic was at 32 °C and enzyme concentration of 0.175% (w/w), providing 56.84 g L-1 of GOS concentration and Ln(3.59) 107 viable cells mL-1 of S. boulardii production. However, the condition that would favor the simultaneous production of GOS and S. boulardii studied through desirability function is 29.5 °C and 0.14% (w/w) of enzyme concentration. The simultaneous enzymatic-fermentative method showed promising results considering industrial application and can be easily incorporated into dairy production lines as functional food. Copyright © 2021 Elsevier Ltd. All rights reserved.


    Fernanda Rengel Dos Passos, Keiti Lopes Maestre, Beatriz Florêncio da Silva, Angela Claudia Rodrigues, Carina Contini Triques, Helio Alves Garcia, Márcia Regina Fagundes-Klen, Edson Antonio da Silva, Mônica Lady Fiorese. Production of a synbiotic composed of galacto-oligosaccharides and Saccharomyces boulardii using enzymatic-fermentative method. Food chemistry. 2021 Aug 15;353:129486

    PMID: 33735774

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