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Article: Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics

TitleGrowth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics
Authors
Bruno, FALankaputhra, WEVShah, NP
KeywordsBifidobacteria
Inulin
Oligosaccharides
Prebiotics
Probiotics
Issue Date2002
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2002, v. 67 n. 7, p. 2740-2744 How to Cite?
AbstractGrowth, activity and mean doubling time (Td) of five Bifidobacterium species in the presence of four types of prebiotics, and concentrations of acetic and lactic acids were determinted during fermentation and after 4 weeks of refrigerated storage. The Td was lowest for B. animalis with raftilose and inulin. Retention of viability of bifidobacteria was greatest with hi-amylose corn starch (hi-maize). The average pH of skim milk at the end of 4 wks storage averaged 4.34 (for B. animalis with raftilose) to 4.07 (for B. longum with inulin). The highest levels of acetic acid and lactic acid were produced by B. pseudolongum with lactulose and B. infantis with lactulose, respectively.
Persistent Identifierhttp://hdl.handle.net/10722/144470
ISSN
0022-1147
2023 Impact Factor: 3.2
2023 SCImago Journal Rankings: 0.783
ISI Accession Number ID
WOS:000178563900051
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorBruno, FAen_HK
dc.contributor.authorLankaputhra, WEVen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:14Z-
dc.date.available2012-01-20T09:02:14Z-
dc.date.issued2002en_HK
dc.identifier.citationJournal Of Food Science, 2002, v. 67 n. 7, p. 2740-2744en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144470-
dc.description.abstractGrowth, activity and mean doubling time (Td) of five Bifidobacterium species in the presence of four types of prebiotics, and concentrations of acetic and lactic acids were determinted during fermentation and after 4 weeks of refrigerated storage. The Td was lowest for B. animalis with raftilose and inulin. Retention of viability of bifidobacteria was greatest with hi-amylose corn starch (hi-maize). The average pH of skim milk at the end of 4 wks storage averaged 4.34 (for B. animalis with raftilose) to 4.07 (for B. longum with inulin). The highest levels of acetic acid and lactic acid were produced by B. pseudolongum with lactulose and B. infantis with lactulose, respectively.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectBifidobacteriaen_HK
dc.subjectInulinen_HK
dc.subjectOligosaccharidesen_HK
dc.subjectPrebioticsen_HK
dc.subjectProbioticsen_HK
dc.titleGrowth, viability and activity of Bifidobacterium spp. in skim milk containing prebioticsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0036752008en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036752008&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume67en_HK
dc.identifier.issue7en_HK
dc.identifier.spage2740en_HK
dc.identifier.epage2744en_HK
dc.identifier.isiWOS:000178563900051-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBruno, FA=7102497945en_HK
dc.identifier.scopusauthoridLankaputhra, WEV=6603120845en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.issnl0022-1147-

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