The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of Bifidobacterium infantis in Fermented Milk

  • Basholli-Salihu M
  • Mueller M
  • Unger F
  • et al.
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Abstract

The effects of cellobiose,fructooligosaccharide and their combination on fermentation of skim milk byprobiotic Bifidobacterium infantis wereevaluated using mean doubling time as a parameter for sustaining growth. Thelowest mean doubling time was observed for 2% cellobiose, followed by acombination of 2% fructooligosaccharide (FOS) with 2% cellobiose, while duringstorage at 4℃ for 4 weeks of fermented milk, no significant differences wereobserved between fermented milk supplemented with 2% cellobiose and 2% FOS. Thehighest viability retention during storage was observed for the combination ofthe two prebiotics, cellobiose and FOS. The results indicate that, in milksupplemented with cellobiose or a combination of cellobiose and FOS, Bifidobacterium infantis remain viableduring 4 weeks of storage, suggesting the usefulness of cellobiose as aprebiotic ingredient in fermented products involving bifidobacteria.

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APA

Basholli-Salihu, M., Mueller, M., Unger, F. M., & Viernstein, H. (2013). The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of Bifidobacterium infantis in Fermented Milk. Food and Nutrition Sciences, 04(12), 1301–1306. https://doi.org/10.4236/fns.2013.412167

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