Prebiotic effectiveness of inulin and oligofructose in dairy products
Dairy products are frequently used as food vehicles for prebiotics and probiotics.
In this study, the prebiotic functionality of different dairy products, manufactured with the addition of pre- and probiotics, was studied through an in vitro digestion model with subsequent batch culture fermentations with human faecal slurry.
Petit-suisse cheeses were manu-factured using Streptococcus thermophilus as starter culture. Probiotic cheese was supplemented with L.acidophilus La-5 and Bifidobacterium lactis BL04. The prebiotic cheeses contained oligofructose (Orafti®P95), inulin (Orafti®ST) and honey (although not considered as a prebiotic). Synbiotic cheeses contained both pre- and probiotics.
Fastest fermentation, highest lactic acid production and bifidobacteria growth were obtained with the synbiotic cheeses. This study highlights the potential of functional cheeses for further market use.
Cardarelli HR, Saad SMI, Gibson GR, Vulevic J (2007) Functional petit-suisse cheese: Measure of the prebiotic effect. Anaerobe 13: 200-207.
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