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Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin
Author(s) -
Shin H.S.,
Lee J.H.,
Pestka J.J.,
Ustunol Z.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb13605.x
Subject(s) - inulin , fructooligosaccharide , food science , prebiotic , chemistry , bifidobacterium , skimmed milk , oligosaccharide , synbiotics , actinomycetaceae , probiotic , biology , bacteria , biochemistry , fermentation , lactobacillus , genetics
Two commercial strains of Bifidobacterium spp (Bf ‐1 and Bf ‐6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v) fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin. Inoculated samples were incubated anaerobically at 37° for 48 h. Growth and activity of the cultures in the presence of FOS, GOS, and inulin were determined. Viability of each strain was assessed after 4 weeks of refrigerated storage at 4°. Growth promotion, enhancement of activity and retention of viability were greatest when Bifidobacterium Bf‐1 and Bf‐6 were grown in the presence of FOS followed in a descending order by GOS and inulin. The effects of oligosaccharides and inulin increased with increasing carbohy drate concentration and was maximal at 5% (w/v).