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Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing Honey
Author(s) -
Chick H.,
Shin H.S.,
Ustunol Z.
Publication year - 2001
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.1365-2621.2001.tb16134.x
Subject(s) - lactic acid , food science , bifidobacterium bifidum , lactobacillus acidophilus , skimmed milk , actinomycetaceae , fermentation , lactobacillus , streptococcus thermophilus , bifidobacterium , bacteria , sucrose , acetic acid , chemistry , biology , yeast extract , bifidobacterium breve , probiotic , biochemistry , genetics
Twelve percent nonfat dry milk containing 5% (w/w) honey, fructose, or sucrose were pasteurized and inoculated with Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrukeii subsp bulgaricus , or Bifidobacterium bifidum. Inoculated tubes were incubated at 37 °C, 24 h. Samples were collected at 0 and 24 h and examined for (a) viability of bacteria, and (b) levels of fermentation end products (lactic and acetic acids) as measured by HPLC. Honey supported growth of all 4 organisms similar to other sweeteners and was not inhibitory. Lactic acid production was similar for all, except for bifidobacteria and was not influenced by sweetener type. Although lactic acid production was enhanced (p < 0.05) when bifidobacteria were grown in the presence of honey, acetic acid production was not affected. Various oligosaccharides found in honey may be responsible for enhanced lactic acid production by bifidobacteria.