Naslov
Lactulose as a promoter of growth and activity of probiotic bacteria in reconstituted sweet whey

Autori
Matijević, Bojan ; Božanić, Rajka ; Tratnik, Ljubica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The 2008 Joint Central European Congress ; 4th Central European Congress on Food ; 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists Book of Abstracts / Galić, Kata - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008, 141-141

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress ; 4th Central European Congress on Food ; 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
lactulose; fermentation; reconstituted sweet whey; Lactobacillus acidophilus La-5; Bifidobacterium lactis BB-12

Sažetak
Literature states lactulose as bifidus factor because it stimulates the growth of bifidobacteria and some species of Lactobacillus, Clostridium and Peptostreptoccocus in human’ s large intestine. There are numerous clinical researches on prebiotic features of lactulose, but the research on lactulose influence on growth of probiotic bacteria during production of fermented dairy products is limited. This paper presents the influence of lactulose, as a potential prebiotic, on growth and activity of probiotic bacteria Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 during fermentation of reconstituted sweet whey. The reconstituted sweet whey fermentation was performed at 37º C with and without 0.5% and 1% lactulose addition. Whey fermentation with Bifidobacterium lactis Bb-12 was about 1.8 hours shorter (≈ 11 hours) in comparison with fermentation with Lactobacillus acidophilus La-5 (≈ 13 hours). Lactulose addition slightly prolonged the fermentation time for both bacterium species, but did not influence on viable cells count in the end of fermentation. The increase of viable cells count of Lactobacillus acidophilus La-5 in reconstituted sweet whey during the fermentation was higher ( log CFU×mL-1 = 1.25) in comparison with Bifidobacterium lactis Bb-12 ( log CFU×mL-1 = 0.27), regardless of the lactulose share addition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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