title: Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk.
abstract: This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk.
authors.affiliation: Departamento de Tecnologia Bioquímico-Farmacêutica, Universidade de São Paulo, São Paulo, SP, Brazil. ; Department of Chemical and Process Engineering, University of Genova, Genova, Italy.
authors.forename: Ricardo P S
authors.initials: RP
authors.lastname: Oliveira
authors.forename: Alessandro A
authors.initials: AA
authors.lastname: Casazza
authors.forename: Bahar
authors.initials: B
authors.lastname: Aliakbarian
authors.forename: Patrizia
authors.initials: P
authors.lastname: Perego
authors.forename: Attilio
authors.initials: A
authors.lastname: Converti
authors.forename: Maricê N
authors.initials: MN
authors.lastname: Oliveira
mesh_terms: D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D001644:Bifidobacterium / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D002264:Carboxylic Acids / Q000378:metabolism; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D050296:Microbial Viability / Q000187:drug effects; D008892:Milk / Q000737:chemistry / Q000382:microbiology*; D009844:Oligosaccharides / Q000378:metabolism*; D056692:Prebiotics; D048249:Streptococcus thermophilus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*
chemical_list: D002264:Carboxylic Acids; D009844:Oligosaccharides; D056692:Prebiotics; C116580:fructooligosaccharide
keywords: Bifidobacterium; Fructooligosaccharide; Lactobacillus; fermented milk