The effect of prebiotic on the fermentation kinetic of probiotic in cultured milk

Chia, Loo Wee (2010) The effect of prebiotic on the fermentation kinetic of probiotic in cultured milk. Universiti Malaysia Sabah. (Unpublished)


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In this study, the effects of type of prebiotics, prebiotic concentration, and probiotics on fermentation kinetic, acidity, titratable acidity, total soluble solid content, growth, and stability of probiotic bacteria in cultured milk was studied using bottle shaking method and fermenter; for fermentation process as well as storage up to 28 days. For the milk base preparation, two commercial prebiotics, namely Fibruline 520 and Fibruline Instant (Cosucra) were tested at two levels, 4% (w/v) and 8% (w/v). Two strains of probiotic bacteria were used, Lactobacillus acidophilus LAS and Lactobacillus casei LC-01. Kinetic parameters of maximum acidification rate (Vmax), time to reach maximum acidification (tmax), time to reach pH 5.0 (tpHS), and time to reach pH 4.5 (tpH4.S) were compared. Both of the prebiotics resulted in significant increase (p<0.05) of maximum acidification rate(Vmax) during L. casei fermentation. However, no significant difference (p>0.05) showed for growth. For storage, Fibruline 520 significantly (p<0.05) increased the stability of L. acidophilus.

Item Type: Academic Exercise
Uncontrolled Keywords: type of prebiotic, concentration, fermentation kinetic, bottle shaking method, Lactobacillus acidophilus, Lactobacillus casei
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 18 Sep 2013 03:12
Last Modified: 16 Oct 2017 09:14

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