Abstract
Supplementation of milk and oat hydrolysate containing medium with Jerusalem artichoke concentrate (JAC) and subsequent fermentation with probiotic dairy starters resulted in substantial stimulation of probiotics Bifidobacterium lactis and Lactobacillus acidophilus as well as yogurt starter culture Lactobacillus bulgaricus development and acidification rate. The strain-specific responses of the general yogurt cultures, as well as probiotics to the addition of JAC, should be considered to achieve optimal composition of probiotic strains and conformable fermentation conditions. JAC is suggested to be perspective prebiotic additive for fermented synbiotic milks or oat-hydrolysate-based products.
ACKNOWLEDGMENTS
This study was supported by the European Social Foundation, Project ESSS 2004/3, Contracts' Nr. 2004/0001/VPD1/ESF/PIAA/04/NP/3.2.3.1/0001/0063