Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes 580, Bl 16, 05508-900 São Paulo, Brazil.
Int J Food Microbiol. 2011 Jan 31;145(1):22-7. doi: 10.1016/j.ijfoodmicro.2010.11.011. Epub 2010 Nov 13.
Lactulose can be considered as a prebiotic, which is able to stimulate healthy intestinal microflora. In the present work, the use of this ingredient in fermented milk improved quality of skim milk fermented by Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis in co-culture with Streptococcus thermophilus. Compared to control fermentations without lactulose, the addition of such a prebiotic in skim milk increased the counts of all probiotics, with particular concern to B. lactis (bifidogenic effect), the acidification rate and the lactic acid acidity, and concurrently reduced the time to complete fermentation (t(pH4.5)) and the pH at the end of cold storage for 1 to 35 days.
乳果糖可以被视为一种益生元，能够刺激健康的肠道菌群。在本工作中，这种成分在发酵乳中的使用改善了由嗜热链球菌与嗜酸乳杆菌、鼠李糖乳杆菌、保加利亚乳杆菌和双歧杆菌共培养发酵的脱脂乳的质量。与不含乳果糖的对照发酵相比，在脱脂乳中添加这种益生元增加了所有益生菌的计数，特别关注双歧杆菌（双歧杆菌作用）、酸化速率和乳酸酸度，同时缩短了发酵完成时间（t（pH4.5））和冷藏结束时的 pH 值（1 至 35 天）。
