TITLE:
The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of Bifidobacterium infantis in Fermented Milk
AUTHORS:
Mimoza Basholli-Salihu, Monika Mueller, Frank M. Unger, Helmut Viernstein
KEYWORDS:
Bifidobacteria; Cellobiose; Synbiotic; Fermented Milk; Viability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.12,
December
27,
2013
ABSTRACT: The effects of cellobiose,
fructooligosaccharide and their combination on fermentation of skim milk by
probiotic Bifidobacterium infantis were
evaluated using mean doubling time as a parameter for sustaining growth. The
lowest mean doubling time was observed for 2% cellobiose, followed by a
combination of 2% fructooligosaccharide (FOS) with 2% cellobiose, while during
storage at 4℃ for 4 weeks of fermented milk, no significant differences were
observed between fermented milk supplemented with 2% cellobiose and 2% FOS. The
highest viability retention during storage was observed for the combination of
the two prebiotics, cellobiose and FOS. The results indicate that, in milk
supplemented with cellobiose or a combination of cellobiose and FOS, Bifidobacterium infantis remain viable
during 4 weeks of storage, suggesting the usefulness of cellobiose as a
prebiotic ingredient in fermented products involving bifidobacteria.