Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk

Braz J Microbiol. 2013 Oct 30;44(2):431-4. doi: 10.1590/S1517-83822013000200014. eCollection 2013.

Abstract

This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk.

Keywords: Bifidobacterium; Fructooligosaccharide; Lactobacillus; fermented milk.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Bacteria / metabolism*
  • Bifidobacterium / drug effects
  • Bifidobacterium / growth & development
  • Bifidobacterium / metabolism
  • Bifidobacterium / physiology*
  • Carboxylic Acids / metabolism
  • Fermentation
  • Hydrogen-Ion Concentration
  • Lactobacillus / drug effects
  • Lactobacillus / growth & development
  • Lactobacillus / metabolism
  • Lactobacillus / physiology*
  • Microbial Viability / drug effects
  • Milk / chemistry
  • Milk / microbiology*
  • Oligosaccharides / metabolism*
  • Prebiotics*
  • Streptococcus thermophilus / drug effects
  • Streptococcus thermophilus / growth & development
  • Streptococcus thermophilus / metabolism
  • Streptococcus thermophilus / physiology*

Substances

  • Carboxylic Acids
  • Oligosaccharides
  • Prebiotics
  • fructooligosaccharide