Effect of Selected Oligosaccharides on the Viability and Fermentation Kinetics of Lactobacillus acidophilus and Lactobacillus casei in Cultured Milk

• DOI: 10.6000/1927-5951.2014.04.02.4
• Publication Date: 2014-04-30T14:32:32Z
• Authors: Seah Young Ng; Loo Wee Chia; Birdie Scott Padam; Fook Yee Chye
• Keywords: Lactobacillus casei

The study aimed to investigate the effect of fructo-oligosaccharides (FOS) on growth and fermentation kinetics Lactobacillus casei LC-01 (LC) acidophilus LA5 (LA) in cultured milk. Two commercially available FOS with different degree polymerization (DP), namely Fibrulose F97 (DP, 2-20) Fibruline Instant 3-60) were used at 4% (w/v) 8% respectively during storage Physicochemical properties acidification kinetic milk measured throughout fermentation. concentration DP values do not seem affect both probiotics Nevertheless, pH total soluble solid fermented by supplemented decreased tremendously It is noted that percentage lactic acid produced L. higher than owing metabolic characteristic strain. maximum rate Vmax was significantly addition FOSs 4%. However, lower seemed enhance (p