Journal of Probiotics & Health
Open Access

Food Science Department, Faculty of Agriculture, Ain Shams University, Shoubra EL-Khaima, Cairo, Egypt

Publications

• Research Article   
  Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production
  Author(s): Samah Shalaby M* and Hadear Amin H
  
  Background and objective: There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt. Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extractio.. View More»
  DOI: 10.35248/2329-8901.19.7.208

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