Prebiotics – the influencing factors on growth and survival of probiotics in milk | Prebiotikas – probiotisko baktēriju vairošanās un dzīvotspējas veicinātājas pienā
2008
Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The task of the present study was to investigate the influence of different concentrations of inulin and lactulose on the growth of Bifidobacterium lactis in milk during fermentation, and to determine the survival of Bifidobacterium lactis in fermented milk during shelf life of the product. For the experiments, pasteurized milk, freeze-dried culture Bb-12 (Bifidobacterium lactis, Chr.Hansen, Denmark), inulin RaftilineHP (ORAFI Active Food Ingredients, Belgium), and syrup of lactulose (Duphalac, the Netherlands) were used. Different concentrations of lactulose and inulin (1, 2, 3, 4, and 5%) were used. The initial concentration of B.lactis was 106 cfu inoculated in milk. Milk samples with and without prebiotics were fermented at 36 deg C for 16 hours. Colony forming units of Bifidobacterium lactis were determined according to 'The Guideline of Selective Enumeration of Bifidobacteria in Dairy Products: Development of a Standard Method'. The results showed that inulin and lactulose promote the growth of B.lactis in milk during fermentation. The concentrations of inulin and lactulose have significant influence on the growth of bifidobacteria in milk; also prebiotics have influence on the survival of B.lactis in fermented milk during shelf life of the product. Investigations suggest that the properties of one strain of bifidobacteria cannot be referred to the other strains of bifidobacteria. The optimal concentration of lactulose proved to be 2%, and of inulin – 4%.
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