PROCESS FOR THE FERMENTATIVE ENRICHMENT OF FOODS WITH FRUCTO-OLIGOSACCHARIDES

摘要

The present invention refers to a process of directly increasing the amount of fructo-oligosaccharides in foods, wherein firstly the sucrose content in the food is adjusted to a certain concentration and secondly said sucrose is fermented by lactobacilli under defined conditions to fructo-oligosaccharides, primarily to kestose, nystose and also to further hetero-oligosaccharides. The invention further refers to the use of lactobacilli, having a fructosyl transferase activity, in the process to increase by fermentation the amount of fructo-oligosaccharides in foods.