- Volume 17 Issue 5
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Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
- Chen, Ming-Ju (Department of Animal Science, National Taiwan University) ;
- Chen, Kun-Nan (Department of Mechanical Engineering, Tung-Nan Institute of Technology) ;
- Lin, Chin-Wen (Department of Animal Science, National Taiwan University)
- Received : 2003.08.09
- Accepted : 2004.01.27
- Published : 2004.05.01
Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the "therapeutic minimum" at the time of consumption. The experiments were divided into two parts. The first part of the study used chicory inulin, isomalto-oligosaccharides and sucrose to investigate the effects of sugars on the activity of L. acidophilus and B. longum. The results indicated that the addition of isomalto-oligosaccharides stimulated growth of L. acidophilus and B. longum, resulting in a higher level of the probiotics after one month storage and yielded better
Supported by : National Science Council
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