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Food Science and Technology International
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Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt

D. Özer

S. Akin

Harran University Faculty of Agriculture, Department of Agricultural Economics, 63040, S anliurfa, Turkey

B. Özer

Harran University Faculty of Agriculture, Department of Food Engineering, 63040 Sannliurfa, Turkey bozer{at}e-kolay.net

The effect of supplementation of lactulose and inulin as prebiotics on the growth of L. acidophilusLA-5 and B. bifidumBB-02 in Acidophilus-Bifidus (AB) yoghurt and some quality parameters of the resulting products were studied. Yoghurts produced from milks with added inulin at levels of 0.5% and 1.0%, or with lactulose at levels of 0.25% and 2.5% were compared with classical yoghurt and AB yoghurt (without added prebiotics). The results showed that inulin and lactulose did not affect the growth of yoghurt starter bacteria, but stimulated the growth of B. bifidumBB-02 to a great extent. Lactulose was found to be more effective on the growth of both probiotic strains than inulin. Inulin did not stimulate the growth of L. acidophilusLA-5. The cell counts of B. bifidumBB-02 and L. acidophilusLA-5 were dependent upon concentrations of lactulose and inulin used. No significant (p< 0.05) difference between the samples were observed with regard to the pH and lactic acid values. However, lactulose or inulin added samples had lower acetaldehyde and tyrosine contents than the untreated samples.

Key Words: yoghurt • probiotics • prebiotics • Lactobacillus acidophilus • Bifidobacterium bifidum

Food Science and Technology International, Vol. 11, No. 1, 19-24 (2005)
DOI: 10.1177/1082013205051275
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