Effect of honey on probiotics and yoghurt cultures

Ong, Lay Pin (2007) Effect of honey on probiotics and yoghurt cultures. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Lactobacillus acidophilus, Bifidobacterium lactis and yoghurt cultures, Streptococcus thermophilus and Lactobacillus delbrueckii subp bulgaricus were cultured in skim milk with 1%, 3% and 5% honey. Samples were incubated at 37oC, 48 hours. Samples were collected at 6 hour intervals and examined for growth and pH. Besides, twelve percent nonfat dry milk containing 5% honey, 5% inulin and 5% raftilose were pasteurized and inoculated with Lactobacillus acidophilus, Bifidobacterium lactis and yoghurt cultures, Streptococcus thermophilus and Lactobacillus delbrueckii subp bulgaricus. The samples were collected at 6 hour intervals and examined for growth and pH. Growth and changes in physiochemical of each strain was also assessed after 8 hours of fermentation in the presence of above prebiotics and honey. The effect of honey increased with increasing concentration and was maximal at 5%. Growth of each strain was enhanced when they were grown in the presence of raftilose followed in a descending order by inulin and honey

Item Type: Academic Exercise
Uncontrolled Keywords: lactobacillus acidophilus, bifidobacterium, yogurt culture, streptococcus thermophilus, lactobacillus delbruekii, prebiotic, honey
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 07 Jun 2013 03:29
Last Modified: 16 Oct 2017 06:19
URI: http://eprints.ums.edu.my/id/eprint/6203

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