Fermentation of milk with probiotics and prebiotics has been shown to increase the concentration of B group vitamins in fermented milk products. The task of the study was to investigate the influence of prebiotics on the increasing of thiamin and riboflavin concentrations in milk during fermentation by Bifidobacterium lactis. Lactulose (Duphilac, Netherlands) and inulin (Raftiline, Belgium) were added (1, 2, 3, 4 and 5%) into 100 g of milk. The milk samples were inoculated with Bifidobacterium lactis (BB-12, Chr. Hansen, Denmark) and incubated at 38 deg C for 16 hours. The amount of thiamine and riboflavin was determined by fluorometric method. Laboratory studies have shown that the increasing of thiamin and riboflavin concentrations in milk depends on the concentration of lactulose and inulin. Data on the final thiamin and riboflavin concentrations in fermented milk indicates that increasing the lactulose concentration from 1% to 3% enhanced the production of thiamin and riboflavin. The similar data was obtained with inulin. Increasing of inulin concentration from 1% to 4% enhanced the production of vitamins thiamin and riboflavin. The present results furthermore indicate that finding optimal combination of prebiotics and probiotic pairs where the prebiotic would benefit the specific probiotic strain, e.g. during production and formulation into foods, is one of the research priority for functional foods.

The present study provides research in content of protein, starch, sugars and concentration of B group vitamins (thiamine, riboflavin, pyridoxine and niacin) in immature wheat (Triticum aestivum L.) compared to mature wheat kernels. The content of protein, starch was determined in kernels using Infratec1241 Grain Analyzer (Sweden), content of sugars was analysed by high- efficiency liquid chromatography HPLC (Shimadzu, Japan). The concentrations of vitamins were determined by high-efficiency liquid chromatography for vitamins B1, B2, B3, B6. Obtained results suggested that the immature wheat kernels obtained in milk stage showed higher contents of some compounds such as sugars and B group vitamins. The amount of all sugars presented in immature grains is higher and decreased uniformly during maturation. Therefore, immature grains are better sources of the B group vitamin that the mature grains, and therefore more nutritionally efficacious.