The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of Bifidobacterium infantis in Fermented Milk

Mimoza Basholli-Salihu, Monika Mueller, Frank M. Unger, Helmut Viernstein

Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria.
Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna, Austria;Department of Pharmacy, Faculty of Medicine, University of Prishtina, Prishtina, Kosova..

DOI: 10.4236/fns.2013.412167                

Abstract

The effects of cellobiose, fructooligosaccharide and their combination on fermentation of skim milk by probiotic Bifidobacterium infantis were evaluated using mean doubling time as a parameter for sustaining growth. The lowest mean doubling time was observed for 2% cellobiose, followed by a combination of 2% fructooligosaccharide (FOS) with 2% cellobiose, while during storage at 4℃ for 4 weeks of fermented milk, no significant differences were observed between fermented milk supplemented with 2% cellobiose and 2% FOS. The highest viability retention during storage was observed for the combination of the two prebiotics, cellobiose and FOS. The results indicate that, in milk supplemented with cellobiose or a combination of cellobiose and FOS, Bifidobacterium infantis remain viable during 4 weeks of storage, suggesting the usefulness of cellobiose as a prebiotic ingredient in fermented products involving bifidobacteria.

Keywords

Bifidobacteria; Cellobiose; Synbiotic; Fermented Milk; Viability

Conflicts of Interest

The authors declare no conflicts of interest.

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