Contemporary and Emerging Issues
نویسندگان
چکیده
S Tuesday, July 27, 2004 POSTER PRESENTATIONS * Author Presenting Paper Contemporary and Emerging Issues T1 Effect of inulin on the microflora of an ABTtype fermented milk during refrigerated storage. L. Varga*, B. Gyenis, N. Molnár, and J. Szigeti, Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary. The purpose of this research was to investigate the influence of inulin on the microbial flora of a probiotic fermented dairy product during refrigerated storage. Inulin-supplemented and control fermented acidophilusbifidus-thermophilus (ABT) milks were produced using a fast fermentation starter culture as the source of Lactobacillus acidophilus (A), bifidobacteria (B), and Streptococcus thermophilus (T), and were then stored at 4◦C for 42 d. Microbiological analyses and acidity measurements were performed at weekly intervals. Our results showed that the presence of inulin at 1.0% to 5.0% (w/v) did not significantly influence (P > 0.05) the survival of either S. thermophilus or L. acidophilus during storage. The viable counts of bifidobacteria fell more sharply than did those of lactobacilli and streptococci; however, the addition of inulin at 5% had a significantly beneficial effect (P < 0.05) on their viability after 28 d of refrigerated storage. No spoilage organisms were detected at any sampling time, indicating the high degree of sanitation during processing and packaging of the fermented milk products. In conclusion, the commercial inulin product tested was found to have prebiotic properties for bifidobacteria and, thus, it might be used for improving the viability of bifidobacteria in refrigerated fermented dairy foods. Acknowledgments: This work was funded by a grant (FKFP 0197/2001) from the Ministry of Education, Hungary. László Varga is grateful to the Hungarian Academy of Sciences for the award of a János Bolyai Research Scholarship.
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