Growth and Viability of Commercial Bifidobacterium spp. in Honey-Sweetened Skim Milk
Abstract:Two commercial Bifidobacterium bifidum (Bf-1 and Bf-6) were cultured in 12% (wt/vol) reconstituted nonfat dry milk (NDM) containing 5% (wt/wt) honey, sucrose, fructose, or glucose. Inoculated samples were incubated anaerobically at 37°C for 48 h. Samples were collected at 12-h intervals and examined for (i) specific growth rate, (ii) pH, and (iii) levels of fermentation end products (lactic and acetic acids) as measured by high-performance liquid chromatography (HPLC). Viability of the organisms during 28 days of refrigerated storage at 4°C was also assessed at 7-day intervals. Growth promotion and acid production were greatest when Bf-1 and Bf-6 were grown in the presence of honey. For both Bf-1 and Bf-6, retention of viability was greatest up to 14 days of refrigerated storage at 4°C when they were grown and stored in the presence of honey compared to other sweeteners.
Document Type: Research Article
Affiliations: Michigan State University, Department of Food Science and Human Nutrition, East Lansing, Michigan 48824-1224, USA
Publication date: November 1, 2001
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