Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics

Abstract

Growth, activity and mean doubling time (T d ) of five Bifidobacterium species in the presence of four types of prebiotics, and concentrations of acetic and lactic acids were determinted during fermentation and after 4 weeks of refrigerated storage. The T d was lowest for B. animalis with raftilose and inulin. Retention of viability of bifidobacteria was greatest with hi-amylose corn starch (hi-maize). The average pH of skim milk at the end of 4 wks storage averaged 4.34 (for B. animalis with raftilose) to 4.07 (for B. longum with inulin). The highest levels of acetic acid and lactic acid were produced by B. pseudolongum with lactulose and B. infantis with lactulose, respectively.

The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of <i>Bifidobacterium infantis</i> in Fermented Milk

“…As shown in the figure, the presence of prebiotics significantly increased the viability of cells during storage. These results are in accordance to those previous re- ported [9]. The loss of viability during storage can be attributed the presence of oxygen, low pH, cold, and osmotic stresses [6].…”

“…The improvement of growth and viability in fermented foods may be achieved by the use of growth enhancers such as prebiotics [9][10][11].…”

“…Fructooligosaccharides are widely used as prebiotics to improve the growth and viability of bifidobacteria in dairy foods [8,9,19]. Recently, interest in new potential prebiotics such as cellooligosaccharides has increased [20,21].…”

Effect of Prebiotic Inulin on the Fermentation and Growth Kinetics Pattern of Probiotic Yoghurt Bacteria

“…This indicated that the 3% inulin was the best suited for growth of both the yoghurt bacteria ST 144 and LB 144 for the completing of fermentation as well as for the survivability of both the yoghurt bacteria till a longer time. Similar reports given by Bruno et al, (2002) for skim milk containing B. longum Bb-2 supplemented with inulin after 4 week of storage and stated that there was not any significant changes have been observed in the pH when compared to the control sample. Inulin addition in milk products positively affected the pH and acidity.…”

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

“…Indeed, organic acids are able to acidify the cytoplasm after dissociation and inhibit the cellular enzymatic activity of acid-sensitive pathogens (Tou et al, 2006;Djéni et al, 2008). This decrease in pH can therefore affect the viability of pathogenic bacteria (Bruno et al, 2002;Servin, 2004). This inhibition effect may be related to a competition with nutrients.…”