{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:25418"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:25418","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt","abstract":"The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of selected prebiotics, i.e. galactooligosaccharides (GOS), modified waxy maize starch (MWMS), inulin and β-glucan on the growth of selected organisms and on the physical attributes of yogurt and sogurt. The study also investigated the role of β-gal produced by LB and BB12 in biotransformation of isoflavone glycosides (IGs) to aglycones (IAs).","abstract_html":"The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of selected prebiotics, i.e. galactooligosaccharides (GOS), modified waxy maize starch (MWMS), inulin and β-glucan on the growth of selected organisms and on the physical attributes of yogurt and sogurt. The study also investigated the role of β-gal produced by LB and BB12 in biotransformation of isoflavone glycosides (IGs) to aglycones (IAs).","abstract_has_math":false,"creators":["Prasad, Laxmi N"],"institution":"Victoria University","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014","date_published":"2014","updated_at":"2026-07-24T06:33:34Z","subjects":["0908 Food Sciences","College of Health and Biomedicine"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Prasad, Laxmi N"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014"]},{"key":"dc:date.issued","label":"Date","values":["2014"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["College of Health and Biomedicine"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/25418/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences","College of Health and Biomedicine"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/25418/1/Laxmi%20N%20Prasad.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of selected prebiotics, i.e. galactooligosaccharides (GOS), modified waxy maize starch (MWMS), inulin and β-glucan on the growth of selected organisms and on the physical attributes of yogurt and sogurt. 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