The aim of this project is to extend the assortment of foods giving health benefit for consumer and in this contribute to improvement for our population health. Knowledge about interactions between probiotics and prebiotics will be experimentally obtained. New synbiotic fermented milk products with theirs technological procedures for practical application will be proposed. Possibilities of adherence affection or biofilm creation of probiotic cultures with added prebiotics, it is in synbiotic products, will be investigated. Viability of probiotic cultures (selected species (strains) of Lactobacilli, Bifidobacteria and Streptococci) in milk products such as yogurts, milk drinks and fresh cheeses with addition of inulin, oligofructose or trans-galactooligosaccharides during the shelf life will be followed. Proposals of technological processes for practical production this commodity will be elaborated. (en)
Na základě experimentálních znalostí o interakcích mezi probiotiky a prebiotiky navrhnout nové synbiotické fermentované mlékárenské výrobky a jejich výrobní technologické postupy pro aplikaci v praxi.
Hlavním cílem projektu bylo na základě experimentálních znalostí o interakcích mezi probiotiky a prebiotiky navrhnout nové synbiotické fermentované mlékárenské výrobky a jejich výrobní technologické postupy pro aplikaci v praxi. Výsledky projektu jsou identické s jeho cíli. Jsou na vysoké úrovni využitelné pro zdraví spotřebitele. (cs)
The main objective of the project was to use experimental knowledge of interactions between pro-biotic and pre-biotic substances for designing new syn-biotic fermented dairy products and their manufacturing technological procedures for practical applications. The project results are identical with its objectives. They are highly applicable to assurance of consumer health. (en)