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 containingsStreptococcus thermophilus CHCC 742/2130,Lactobacillus acidophilus La-5 andBifidobacterium 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 t o 5% (wt/v) did not influence significantly (P>0.05) the survival rates of eitherS. thermophilus orL. 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.