Effect of selected oligosaccharides on the viability and fermentation kinetics of lactobacillus acidophilus and lactobacillus casei in cultured milk

Ng, Seah young and Loo , wee Chia and Padam, Birdie Scott and Chye , Fook Yee (2014) Effect of selected oligosaccharides on the viability and fermentation kinetics of lactobacillus acidophilus and lactobacillus casei in cultured milk. Journal of Pharmacy and Nutrition Sciences, 4 (2). pp. 92-99. ISSN 22233806

Full text not available from this repository.

Abstract

The study aimed to investigate the effect of fructo-oligosaccharides (FOS) on the growth and fermentation kinetics of Lactobacillus casei LC-01 (LC) and Lactobacillus acidophilus LA5 (LA) in cultured milk. Two commercially available FOS with different degree of polymerization (DP), namely Fibrulose F97 (DP, 2-20) and Fibruline Instant (DP, 3-60) were used at 4% (w/v) and 8% (w/v) respectively during fermentation and storage of cultured milk. Physicochemical properties and acidification kinetic of milk were measured throughout the fermentation. The concentration and DP values of the FOS do not seem to affect the growth of both probiotics during fermentation. Nevertheless, the pH and total soluble solid of milk fermented by both probiotics supplemented with FOS decreased tremendously during fermentation. It is noted that the percentage of lactic acid produced in L. acidophilus is higher than L. casei owing to the metabolic characteristic of the strain. The kinetic of maximum acidification rate Vmax of cultured milk was significantly higher with the addition of FOSs at 4%. However, FOS with lower DP seemed to enhance (p<0.05) the stability of LA in cultured milk during cold storage, but no significant effect on LC. The results of this work indicate that FOS could significantly improve the survival of probiotics in cultured milk especially during refrigerated storage.

Item Type: Newspaper Cutting
Uncontrolled Keywords: Fermentation kinetic; Fructo-oligosaccharides; Growth; Lactobacillus acidophilus; Lactobacillus casei
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Depositing User: MDM FAUZIAH MATSIN
Date Deposited: 09 Dec 2014 03:33
Last Modified: 09 Dec 2014 03:33
URI: http://eprints.ums.edu.my/id/eprint/10103

Actions (login required)

View Item View Item

Browse Repository
Collection
   Articles
   Book
   Speeches
   Thesis
   UMS News
Search
Quick Search

   Latest Repository

Link to other Malaysia University Institutional Repository

Malaysia University Institutional Repository