The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of <i>Bifidobacterium infantis</i> in Fermented Milk — Oak Academic Publishing
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The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of <i>Bifidobacterium infantis</i> in Fermented Milk
Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria;Department of Pharmacy, Faculty of Medicine, University of Prishtina, Prishtina, Kosova.
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Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria
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Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria
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Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria
1 Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria;Department of Pharmacy, Faculty of Medicine, University of Prishtina, Prishtina, Kosova.
2 Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria
3 Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria
4 Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria
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 i ngredient in fermented products involving bifidobacteria.
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