New alkali tolerant β-galactosidase from Paracoccus marcusii KGP – A promising biocatalyst for the synthesis of oligosaccharides derived from lactulose (OsLu), the new generation prebiotics

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356

“…Electro-activation technology was recently studied and developed as a significant contribution to improve whey valorization by enhancing its functionality by partial isomerisation of lactose into lactulose, which is a well known and recognized prebiotic [ 1 , 2 , 3 ]. Moreover, during the electro-activation process of whey, proteins, peptides, and amino acids conjugates are formed with lactose, lactulose, and galactose.…”