Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

Inulin was used as a prebiotic to improve quality of skim milk fermented by pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis, binary co-cultures with Streptococcus thermophilus, or a cocktail containing all them. Inulin suppleme...

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Bibliographic Details
Published in:Food science & technology 2011-03, Vol.44 (2), p.520-523
Main Authors: De Souza Oliveira, Ricardo Pinheiro, Perego, Patrizia, De Oliveira, Maricê Nogueira, Converti, Attilio
Format: Article
Language:English
Subjects:
Bifidobacterium lactis
Biological and medical sciences
Co-cultures
Competition
Food industries
Fundamental and applied biological sciences. Psychology
Inulin
Milk and cheese industries. Ice creams
Prebiotic
Probiotic
Yoghurt
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Summary:Inulin was used as a prebiotic to improve quality of skim milk fermented by pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis, binary co-cultures with Streptococcus thermophilus, or a cocktail containing all them. Inulin supplementation to pure cultures lowered the generation time, with particular concern to S. thermophilus and L. acidophilus. The generation time of all micro-organisms decreased in the following order: mono-cultures, co-cultures, cocktail. It was demonstrated a synergism between S. thermophilus and the other strains and a bifidogenic effect of inulin. Enumerations of L. rhamnosus in cocktail markedly decreased compared to co-cultures likely because of greater competition for the same substrates. The results of this work highlight the industrial potential of the cocktail, mainly in terms of fermentation acceleration.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2010.08.024