Prebiotic Effect of Inulin on the Growth and Organic Acid Profile of Bifidobacterium lactis in Co-culture with Streptococcus thermophilus

Prebiotic Effect of Inulin on the Growth and Organic Acid Profile of Bifidobacterium lactis in Co-culture with Streptococcus thermophilus

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The associative behaviors of Bifidobacterium lactis (Bl) and Streptococcus thermophilus (St) have been investigated in skim milk through a study based on their growth and organic acid profile.Finally, the effect of inulin Instructivo para mitigar retos y desafíos de las pymes para exportar aceite de aguacate Hass con destino a Alemania was examined, as one of the most attracting prebiotics in functional food preparation, on the fermentation patterns either of pure cultures of Bl and St or of their co-culture.In the presence of inulin, the time that St, Bl and St-Bl lasted to complete fermentation (i.

e., to reach pH 4.5) was shorter than in its absence.

Biomass growth and levels of lactic and acetic acids and volatile compounds also enhanced in the presence of inulin, showing a positive synbiotic Analysis of Self-Perceived Physical Fitness of Physical Education Students in Public Schools in Extremadura (Spain) effect between pre- and probiotics.