The influence of prebiotics as lactulose as well inulin on the ability of Bifidobacterium lactis to reduce cholesterol in milk was studied during milk fermentation. Pasteurized milk, freeze-dried starter culture Bb-12...The influence of prebiotics as lactulose as well inulin on the ability of Bifidobacterium lactis to reduce cholesterol in milk was studied during milk fermentation. Pasteurized milk, freeze-dried starter culture Bb-12 （Bifidobacterium lactis, Chr. Hansen, Denmark）, inulin--RAFTILINEHP （ORAFI, Belgium）, syrup of lactulose （Duphalac, the Netherlands） in following concentrations： 0, 1%, 2%, 3%, 4% and 5% were used for experiments. The fermentation process was realized at 37 ℃ for 16 h. The content of cholesterol was determined according to AOAC Official Method 976.26A. The results showed that it is possible considerable to lower the level of cholesterol in fermented milk using B. lactis. The ability of B. lactis to decrease the level of cholesterol in milk can be influenced with addition of prebiotics. The lower concentration of cholesterol was determined in fermented samples with 4% of lactulose （9.5 mg/100g） and with 1% of inulin （10.4 mg/100g）. Evaluating the influence of prebiotics on cholesterol content in fermented milk samples, it is obvious that the influence depends on the type of prebiotics （P 〉 0.05） and their concentrations （P 〈 0.05）.展开更多
文摘The influence of prebiotics as lactulose as well inulin on the ability of Bifidobacterium lactis to reduce cholesterol in milk was studied during milk fermentation. Pasteurized milk, freeze-dried starter culture Bb-12 （Bifidobacterium lactis, Chr. Hansen, Denmark）, inulin--RAFTILINEHP （ORAFI, Belgium）, syrup of lactulose （Duphalac, the Netherlands） in following concentrations： 0, 1%, 2%, 3%, 4% and 5% were used for experiments. The fermentation process was realized at 37 ℃ for 16 h. The content of cholesterol was determined according to AOAC Official Method 976.26A. The results showed that it is possible considerable to lower the level of cholesterol in fermented milk using B. lactis. The ability of B. lactis to decrease the level of cholesterol in milk can be influenced with addition of prebiotics. The lower concentration of cholesterol was determined in fermented samples with 4% of lactulose （9.5 mg/100g） and with 1% of inulin （10.4 mg/100g）. Evaluating the influence of prebiotics on cholesterol content in fermented milk samples, it is obvious that the influence depends on the type of prebiotics （P 〉 0.05） and their concentrations （P 〈 0.05）.
