- Volume 17 Issue 5
Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the "therapeutic minimum" at the time of consumption. The experiments were divided into two parts. The first part of the study used chicory inulin, isomalto-oligosaccharides and sucrose to investigate the effects of sugars on the activity of L. acidophilus and B. longum. The results indicated that the addition of isomalto-oligosaccharides stimulated growth of L. acidophilus and B. longum, resulting in a higher level of the probiotics after one month storage and yielded better
Probiotics;Response Surface Method;Fermented Milk
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- Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation vol.70, pp.5, 2006, https://doi.org/10.1111/j.1365-2621.2005.tb09981.x
- Increased shelf life of a bioherbicide through combining modified atmosphere packaging and low temperatures vol.17, pp.4, 2007, https://doi.org/10.1080/09583150701213695
- Development of an Oriental-style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice vol.60, pp.1, 2007, https://doi.org/10.1111/j.1471-0307.2007.00292.x
- PROCESS OPTIMIZATION FOR A NOVEL KEFIR CANDY WITH HIGH PROBIOTIC VIABILITY vol.34, pp.2, 2011, https://doi.org/10.1111/j.1745-4530.2009.00367.x
Supported by : National Science Council