Growth characteristics of probiotic in milk supplemented with rye flakes

Authors:
Elena Bărăscu, A. Stoica, Elena Corina Popescu, Maria Iordan
Abstract:
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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