Growth and viability of commercial Bifidobacterium spp. in honey-sweetened skim milk.
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 degrees 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 degrees 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 storageat 4 degrees C when they were grown and stored in the presence of honey compared to other sweeteners.
Ustunol
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Z
Michigan State University, Department of Food Science and Human Nutrition, East Lansing 48824-1224, USA. ustunol@msu.edu
Gandhi
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H
D019342:Acetic Acid / Q000032:analysis; D000818:Animals; D001644:Bifidobacterium / Q000254:growth & development* / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D004187:Disaccharides / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006722:Honey; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D008892:Milk / Q000382:microbiology*; D012034:Refrigeration; D013997:Time Factors
D004187:Disaccharides; D019344:Lactic Acid; D019342:Acetic Acid