Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage |
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| Affiliation: | 1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain;2. Instituto del Frío, CSIC, Ciudad Universitaria, 28040 Madrid, Spain;1. University of Alberta, Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, Edmonton, AB T6G 2P5, Canada;2. Isfahan University of Technology, Department of Food Science, College of Agriculture, Isfahan, Iran;1. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi''an 710021, China;2. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi''an 710021, China;1. Universidade Católica Portuguesa, Cbqf - Centro De Biotecnologia E Química Fina – Laboratório Associado, Escola Superior De Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal;2. Plant & Agribioscience Centre, Ryan Institute, Nui, Galway, Ireland;3. Department of Chemistry and Ciceco- Aveiro Institute of Materials, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal |
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| Abstract: | The influence of the addition of raffinose family oligosaccharides (RFOs) extracted from lupin seeds on the survival of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 in fermented milk during 21 days of storage in refrigerated conditions was studied. For this purpose, viability and metabolic activity (expressed as pH, lactic and acetic acid production and utilization of soluble carbohydrates) of probiotic bacteria were determined. Retention of viability of B. lactis Bb-12 and L. acidophilus La-5 was greater in fermented milk with RFOs. The pH of probiotic fermented milk at 21 days of storage was lower (4.27) compared with probiotic fermented milk with RFOs (4.37). The highest levels of lactic and acetic acid were produced in probiotic fermented milk without RFOs compared with probiotic fermented milk with RFOs during storage at 4 °C. Soluble carbohydrates were utilised in fermented milk with and without RFOs, respectively, for maintaining B. lactis Bb-12 and L. acidophilus populations during refrigerated storage. In conclusion, all these experiments provide convincing evidence that RFOs have beneficial effects on the survival of these probiotic cultures in dairy products. As a result, such stored dairy products containing both probiotics and prebiotics have synergistic actions in the promotion of health. |
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