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

被引：76

作者：

De Souza Oliveira, Ricardo Pinheiro ^{[1
,2
]}

Perego, Patrizia ^{[1
]}

De Oliveira, Marice Nogueira ^{[2
]}

Converti, Attilio ^{[1
]}

机构：

[1] Univ Genoa, Dept Chem & Proc Engn, I-16145 Genoa, Italy

[2] Univ Sao Paulo, Biochem & Pharmaceut Technol Dept, Fac Pharmaceut Sci, BR-05508900 Sao Paulo, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Probiotic; Prebiotic; Inulin; Yoghurt; Co cultures; STREPTOCOCCUS-THERMOPHILUS; LACTOBACILLUS-ACIDOPHILUS; SURVIVAL; BULGARICUS; ENUMERATION; YOGURT; MEDIA;

D O I：

10.1016/j.lwt.2010.08.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 (C) 2010 Elsevier Ltd All rights reserved

引用

页码：520 / 523

页数：4

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