Influence of chicory inulin on the survival of microbiota of a probiotic fermented milk during refrigerated storage

Abstract

Inulin-supplemented and control probiotic fermented milks were produced using a dairy starter culture containing Streptococcus thermophilus CHCC 742/2130, Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12, and were then stored at 4 °C for 6 weeks. Microbiological analyses were performed at weekly intervals. The results showed that the presence of inulin at 1 to 5% (wt/v) did not influence significantly (P > 0.05) the survival rates of either S. thermophilus or L. acidophilus. However, the addition of inulin at 5% (wt/v) had a significant beneficial effect (P < 0.05) on the viability of bifidobacteria after 28 days of refrigerated storage.