Inulin was used as a prebiotic to improve quality of skim milk fermented by pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis, binary co-cultures with Streptococcus thermophilus, or a cocktail containing all them.
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
PEREGO, PATRIZIA;CONVERTI, ATTILIO
2011-01-01
Abstract
Inulin was used as a prebiotic to improve quality of skim milk fermented by pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis, binary co-cultures with Streptococcus thermophilus, or a cocktail containing all them.
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