Vol. 6, Issue 6 (2018)
Prebiotic effect of honey on the growth of bifidobacterium longum bb-46 in synbiotic whey drink
Author(s): B Suresh Subramonian, T Senthil, A Elango and Rita Narayanan
Abstract: A study was conducted to assess the prebiotic potential of honey towards Bifidobacterial species in the preparation of synbiotic whey. Both the cheese whey and paneer were inoculated with Bifidobacterium longum bb-46 at 2 per cent level and prebiotic substance-Honey at 1.5, 2.0 and 2.5 per cent levels (designated as SWD1.5, SWD2 and SWD2.5) and incubated at 37°C for 8 hrs and anlaysed for the bifidobacterial count at every 2 hours. The prebiotic effect of honey on the growth of Bifidobacterium longum was high in SWD2 at 4 hours with a colony count of 8.93 log10 cfu/ml paneer whey compared to cheese whey with a maximum count of 8.83 log10 cfu/ml. the maximum count of 8.93 log10 cfu/ml was reached in 4 hr of incubation in SWD2.
Pages: 353-355 | 688 Views 119 Downloads
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How to cite this article:
B Suresh Subramonian, T Senthil, A Elango, Rita Narayanan. Prebiotic effect of honey on the growth of bifidobacterium longum bb-46 in synbiotic whey drink. Int J Chem Stud 2018;6(6):353-355.
