Citation
Ng Seah-Young, . and Chia Loo-Wee, . and Chye Fook-Yee, . (2011) Effect of selected oligosaccharides on the fermentation kinetic of probiotics in cultured milk. [Proceedings Paper]
Abstract
The study aimed to investigate the effect of fructo-oligosaccharides FOS on the growth and fermentation kinetic of Lactobacillus casei LC-01 LCand Lactobacillus acidophilus LA5 LA in cultured milk. Two commercially available FOS with different degree of polymerization DP namely Fibrulose F97 DP :S;20 92 and Fibruline Instant DP 20 60 were used at 4 w/v and 8 w/v respectively during fermentation and storage of cultured milk. Physicochemical properties and acidification kinetic of milk were measured throughout the fermentation. The concentration and DP values of the FOS do not seem to affect the growth of both probiotics during fermentation. Nevertheless the pH and total soluble solid of milk fermented by both probiotics supplemented with FOS decreased tremendously during fermentation. It is noted that the percentage of lactic acid produced by L. acidophilus is higher than L. casei owing to the metabolic characteristic of the strain. The kinetic of maximum acidification rate Vmax of cultured milk was significantly higher with the addition of FOSs at 4. However FOS with lower DP seemed to enhance p0.05 the stability of LA in cultured milk during cold storage but no significant effect on LC. The results of this work indicate that FOS could significantly improve the survival of probiotics in cultured milk especially during refrigerated storage.
Download File
Full text available from:
|
Abstract
The study aimed to investigate the effect of fructo-oligosaccharides FOS on the growth and fermentation kinetic of Lactobacillus casei LC-01 LCand Lactobacillus acidophilus LA5 LA in cultured milk. Two commercially available FOS with different degree of polymerization DP namely Fibrulose F97 DP :S;20 92 and Fibruline Instant DP 20 60 were used at 4 w/v and 8 w/v respectively during fermentation and storage of cultured milk. Physicochemical properties and acidification kinetic of milk were measured throughout the fermentation. The concentration and DP values of the FOS do not seem to affect the growth of both probiotics during fermentation. Nevertheless the pH and total soluble solid of milk fermented by both probiotics supplemented with FOS decreased tremendously during fermentation. It is noted that the percentage of lactic acid produced by L. acidophilus is higher than L. casei owing to the metabolic characteristic of the strain. The kinetic of maximum acidification rate Vmax of cultured milk was significantly higher with the addition of FOSs at 4. However FOS with lower DP seemed to enhance p0.05 the stability of LA in cultured milk during cold storage but no significant effect on LC. The results of this work indicate that FOS could significantly improve the survival of probiotics in cultured milk especially during refrigerated storage.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QR22 M3I61 2011 vol. 1 Call Number. |
| AGROVOC Term: | Oligosaccharides |
| AGROVOC Term: | Cultured milk |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Refrigeration |
| AGROVOC Term: | Cold storage |
| AGROVOC Term: | Lactobacillus casei |
| AGROVOC Term: | Lactobacillus acidophilus |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Acidification |
| AGROVOC Term: | Probiotics |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/13060 |
Actions (login required)
 |
View Item |
