Evaluation of a lactic fermentation with prebiotic syrup

Abstract

The kinetic of the lactic fermentation developed by the Bioyogur starters when syrup rich in fructooligosaccharides (FOS) was incorporated to the milk before the inoculation was evaluated. Syrup was used at 0, 3 and 4% and Bioyogur starters (L. acidophilus + S. thermophilus) was inoculated at 2% v/v. Lactic acid formation and pH values were determined for samples collected at the recently inoculated milk and every 0.5 h to the coagulation. The sugar contents at 0 and 3 h and cellular viability of L. acidophilus at 24 h were determined. Growth capacity of starters was not affected in any of the used syrup proportions. The acidification capacity was favorable for all variant. The syrup for growth meanwhile the FOS fraction was intact. In all case the viability of L. acidophilus reached counts in order of 1010 ufc/mL.