The influence of maltodextrin or inulin added as a prebiotic on the survival of various strains of probiotics in synbiotic fermented milk along cold storage was investigated. Synbiotic fermented milk was prepared using several probiotic strains (Lb. helveticus and Lb. acidophilus) and 2% maltodextrin or inulin and compared with traditional yoghurt starters (Lb. delbrueckii subsp. bulgaricus and Str. thermophilus). Synbiotic fermented milk samples were stocked at 4°C then the chemical, microbiological and sensory characteristics were estimated. Starter culture strains showed no significant effect on dry matter and ash contents in various synbiotic fermented milk samples during storage. However, starter culture type, fortification by maltodextrin or inulin, and storage period significantly influenced the acidity, total and soluble nitrogen contents (SN\TN), acetaldehyde, diacetyl contents and viscosity in various synbiotic fermented milk samples. In addition, fortification of maltodextrin or inulin significantly influenced the survival of yoghurt starter culture strains, Lb. helveticus and Lb. acidophilus strains. The counts of probiotic strains used in all treatments of synbiotic fermented milk survived well and were above the recommended minimum levels (106CFU/ mL) during a storage period.

The influence of maltodextrin or inulin added as a prebiotic on the survival of various strains of probiotics in synbiotic fermented milk along cold storage was investigated. Synbiotic fermented milk was prepared using several probiotic strains (Lb. helveticus and Lb. acidophilus) and 2% maltodextrin or inulin and compared with traditional yoghurt starters (Lb. delbrueckii subsp. bulgaricus and Str. thermophilus). Synbiotic fermented milk samples were stocked at 4°C then the chemical, microbiological and sensory characteristics were estimated. Starter culture strains showed no significant effect on dry matter and ash contents in various synbiotic fermented milk samples during storage. However, starter culture type, fortification by maltodextrin or inulin, and storage period significantly influenced the acidity, total and soluble nitrogen contents (SN\TN), acetaldehyde, diacetyl contents and viscosity in various synbiotic fermented milk samples. In addition, fortification of maltodextrin or inulin significantly influenced the survival of yoghurt starter culture strains, Lb. helveticus and Lb. acidophilus strains. The counts of probiotic strains used in all treatments of synbiotic fermented milk survived well and were above the recommended minimum levels (106CFU/ mL) during a storage period.

Two field experiments were conducted during the summer season of 2003 and 2004 to study the effect of organic and bio-organic fertilizers [esterna biofert, compost, biocompost and effective microorganisms (Em)] on vegetative growth, yield and physical and chemical components in tubers of local and fuseau Jerusalem artichoke cultivars. Results indicated that Em, biocompost and biofert significantly increased plant height, number of main and lateral shoots and dry weight as well as the concentrations of Chl (a+b), carotenoids and total carbohydrates in the leaves. Moreover, dry matter, inulin, nitrogen, phosphorus and potassium of tubers showed a significant increases. The highest vegetative growth and tuber yield were obtained when Em, biocompost and biofert were applied. The respective increase in lateral shoots, Chl (a + b), carotenoids, average tuber weight and size were higher in local cultivar. Whereas fuseau cultivar tubers showed greater dry matter than those of local variety. The application of Em, biocompost and biofert fertilizers in both local and fuseau cultivar gave the relatively higher yield with good quality.