Impact of some Gums on the Growth and Activity of Bifidobacterium Animalis Subsp. Lactis
Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, and Gizem Omak
Uludag University/Department of Food Engineering, Bursa, Turkey
Abstract—The present work was conducted to understand the effect of guar gum, gum arabic and tara gum on the growth and acid production of Bifidobacterium animalis subsp. lactis, the most common used probiotic, by using Tryptone Peptone Yeast Extract broth and reconstituted skim milk. The “growth sustaining ability” of gums was compared with glucose and a commercial inulin powder. Changes in pH and bacteria counts were monitored at the beginning and on 24th hour of incubation. Growth and acidifying activity of the B. animalis subsp. lactis were observed to be gum type-dependent, and was able to ferment guar gum, gum arabic and tara gum.
Index Terms—gums, growth, Bifidobacterium lactis
Cite: Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, and Gizem Omak, "Impact of some Gums on the Growth and Activity of Bifidobacterium Animalis Subsp. Lactis," International Journal of Food Engineering, Vol. 3, No. 1, pp. 73-77, June 2017. doi: 10.18178/ijfe.3.1.73-77
Cite: Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, and Gizem Omak, "Impact of some Gums on the Growth and Activity of Bifidobacterium Animalis Subsp. Lactis," International Journal of Food Engineering, Vol. 3, No. 1, pp. 73-77, June 2017. doi: 10.18178/ijfe.3.1.73-77
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