Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria and bifidobacteria

Abstract

Sage, alfalfa and sourwood honey, which vary in their oligosaccharide contents, were compared with sucrose, high fructose corn syrup and inulin in their ability to support growth, activity and viability of lactic acid bacteria and bifidobacteria typically used in yoghurt manufacturing. Growth and the end products of fermentation (lactic and acetic acids) were determined. Growth and acid production by organisms studied in the presence of different sweeteners were dependent on the specific organism investigated; however, it was not influenced by sweetener type, oligosaccharide content or the floral source of the honeys. All the sweeteners studied supported the growth, activity and viability of the organisms studied.

Effects of Royal Jelly and Bee Pollen on the Growth of Selected Probiotic Bacteria (Bf. animalis Spp. Lactis, L. acidophilus and L. casei)

“…acidophilus in the control tubes were measured as 23.69 and 23.56 g/L at 24 hours of incubation, respectively, in my experiment. As a comparison, Popa & Ustunol (2011) found the production of the lactic acids to be 28.32 and 28.28 g/L in the same growth media (MRSL broth) and at 24 hours of incubation, respectively. As seen from Table 1, 2, and 3, a distinct increase in the production of the organic acids was observed when comparing to the control groups.…”

“…During the fermentation of food products, organic acid production is one of the main criterions for monitoring the microbial growth. Lactic acid in fermented milk products is not only the significant indicator of bacterial growth (Bouzas et al, 1991) but also one of most significant taste parameters (Popa & Ustunol, 2011). The lactic acid content of the control tubes ranged between 2.88 and 3.81g/L in my research.…”

“…The lactic acid content of the control tubes ranged between 2.88 and 3.81g/L in my research. As a comparison, Popa & Ustunol (2011) found the lactic acid produced by the bifidobacteria and Lb. acidophilus to be 3.08 and 3.59 g/L in the control tubes that contained MRSL broth, respectively.…”

“…Ten grams of the probiotic cultures were weighed, transferred into 20 mL sterilised water and shaken properly to obtain a homogenised culture. Each culture suspension (20 mL) was added and activated in 50 mL of MRS (deMann, Rogosa and Sharpe) broth containing 5 % (w/v) lactose at 37°C for 24 h to obtain an approximately 108 cfu/mL bacterial count (Popa & Ustunol, 2011). The reactivation procedure and the estimation were repeated on the same culture media (MRS broth) in the above-mentioned conditions for specified probiotic bacteria, until the targeted initial bacterial count (approx.…”

“…For lactic and acetic acid determinations, the enzymatic method proposed by Popa & Ustunol (2011) was used. Lactic acid productions by L. acidophilus (LA-5, DSM13241) and L. casei (431, ATCC55544); acetic acid and lactic acid productions by Bifidobacterium animalis spp.…”