New prebiotics for functional food

A technology of fructan syrup production from sucrose using bacteria Zymomonas mobilis 113 "S" has been developed. The obtained fructan syrup contained 64% of total carbohydrates and 45-48% of fructans (fructooligosaccharides and levan) from total carbohydrates. The product has a reduced energetic value and excellent honey-like taste. Fructan syrup additive of 4 to 11% was used for fat-free milk and oat mash to study the influence on Bifidobacterium lactis 12 growth during 24 h. High cell count of Bifidobacterium was achieved after the 6 h of fermentation.