IJHAF | Stimulating the Viability of Bifidobacterium spp. in Synbiotic Fermented Milk by Co-culturing with Lactobacillus paracasei 441 and Inulin

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Stimulating the Viability of Bifidobacterium spp. in Synbiotic Fermented Milk by Co-culturing with Lactobacillus paracasei 441 and Inulin

Amira A. Ayad , Deiaa Gad El-Rab , Ghada El-Kherbawy , Shafika Zakic , Leonard Williams

International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-2,Issue-5, September - October 2018, Pages 174-181, 10.22161/ijhaf.2.5.2

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Abstract:

The aim of this study is to examine the ability of three Bifidobacterium (bifidum, breve, and infantis) and Lactobacillus paracasei 441 strains to survive at different pH values, and different bile salts concentrations for 3h, also to determine the stimulatory effect of L. paracasei 441 strain in combination with inulin on the viability of Bifidobacterium strains in fermented milk during 15 days at 4°C. Each tested strain was cultured with and without L. paracasei 441 in fermented milk, then each treatment was split into three groups [0,1.0, and 3.0 inulin (w/v %)] and incubated at 37°C for 3h. Our results showed that the bacterial populations of Bifidobacterium strains co-culturing with L. paracasei 441, and 1% Inulin) were significantly (P > 0.05) higher than in the control samples [without (L. paracasei 441 and inulin). Our results reveal that the presents of (L. paracasei 441, and inulin) was stimulated the viability of Bifidobacterium strains during storage condition.

Keywords:

Bifidobacterium, Inulin, Low pH and Low bile salts, Stimulating, and Synbiotic fermented milk.

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