Growth characteristics of probiotic in milk supplemented with rye flakes

Elena Bărăscu, A. Stoica, Elena Corina Popescu, Maria Iordan
Rye flakes were added to milk in order to stimulate growth of probiotic bacteria and to obtain a probiotic product with pleasant sensory attributes. Probiotic culture used in this study contains bifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus.
Rye flakes had a pronounced stimulating effect on growth of bifidobacteria and the population of beneficial bacteria recorded after only 4 hours of incubation was 4x108ufc/cm3. Lactobacillus acidophilus population obtained in the presence of rye flakes was 2 times higher than in simple milk, which means that the ingredient had good stimulating effect on these bacteria. The growth rate reached by Streptococcus thermophilus (0.813h-1) in milk with rye flakes was slightly than in simple milk, so the stimulating effect of the rye flakes on this lactic acid streptococcus was weak.
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