Document Type : Research Paper
Authors
1 MSc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
3 Khorasan Research Institute for Food Science and Technology (KRIFST), Mashhad, Iran
Abstract
Because of various technological properties, beneficial prebiotic and health effects, inulin is extensively used in different products and symbiotic combinations. The survival of probiotic strains during gastric stress is influenced by the physicochemical properties of food carriers used for delivery. In this study, the possibility of increasing the growth and survival potential of two Lactobacillus strains (Lactobacillus casei PTCC 1608 and Lactobacillus rhamnosus PTCC 1637) was investigated in the presence of inulin, extracted from different plant sources (Cichorium intybus & Heliantus tuberosus), and standard inulin under acidic conditions (pH= 4, 2.5) and pH=6.2 as control and compared to glucose. Our results clealy showed that the addition of carbohydrate to lactobacillus cultures significantly increased the growth and resistance of bacteria under acidic conditions. The inulin extracted from Cichorium intybus and standard inulin were more effective in increasing the resistance of bacteria as compared to the inulin extracted from Heliantus tuberosus.
Keywords
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