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Abstract

ABSTRACT


The present research aimed to study the effect of chicory extract
and lactulose syrup on the growth and viability of three probiotic organisms
Lactobacillus plantarum, Lactobacillus casei and Lactobacillus
rhamnosuss and regular yoghurt cultures Streptococcus subsp.
thermophilus, Lactobacillus delbrueckii subsp. bulgaricus
in skim milk. Three concentrations of probiotic inoculums and prebiotic
ingredients 0.5, 1 and 1.5 for probiotic and 1, 3 and 5 for prebiotic
were used to select the suitable ratio in the application experiments.
The tested cultures with or without prebiotic were incubated on 42 and
37 C. The obtained results showed that the growth of Lactobacillus
plantarum, Lactobacillus casei, Lactobacillus rhamnosuss
and yoghurt cultures Streptococcus thermophilus, Lactobacillus
bulgaricus were affected by the incubation temperature in all of
the tested bacteria and inoculation percentage in all of probiotic strains
individually or mixed with traditional yoghurt cultures. The percentage
of viability in traditional yoghurt cultures were increased when cultures
were incubated at 42C compared with the cultures incubated at 37C
and different from the viability of Lactobacillus plantarum, Lactobacillus
casei and Lactobacillus rhamnosuss which, were increased with
incubation at 37C compared with incubation at 42C. Also, data
found that the generation time of all probiotic cultures was decreased
in the presence of chicory extract and lactulose syrup due to the enhancement
of growth in probiotic cultures. The obtained results can help our further
studies for selection the optimum inoculation percentage and incubation
temperatures of tested strains individually andor mixed with traditional
yoghurt cultures in the application experiments.

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