Author/Authors :
Hashemi, S. M. B. ferdowsi university of mashhad - College of Agriculture - Department of Food Science and Technology, مشهد, ايران , Shahidi, F. ferdowsi university of mashhad - College of Agriculture - Department of Food Science and Technology, مشهد, ايران , Mortazavi, S. A. ferdowsi university of mashhad - College of Agriculture - Department of Food Science and Technology, مشهد, ايران , Milani, E. Iranian Academic Center for Education Culture and Research (ACECR) - Food Science and Technology Research Institute, ايران , Eshaghi, Z. payame noor university - Faculty of Sciences - Department of Chemistry, تهران, ايران
Abstract :
The capacity of five probiotic strains, isolated from traditional Kordish cheese, to use inulin extracted from Helianthus tuberosus (native inulin) as carbon and energy source in in vitro cultures has been tested. Selection criteria were the specifi c growth rate (μ), generation time (Tg), prebiotic index (PI) and prebiotic activity score (PAS). FT-IR results of native and commercial inulin showed native inulin has more hydrogen and double bond. Microbial results also showed that some strains reached higher growth levels on culture media containing native inulin compared to those obtained by commercial inulin. Based on the results, native inulin was a potential novel source of prebiotics. In addition, probiotic strains tested originated in traditional Kordish cheese are suitable characteristics for use as starters in synbiotic food.
Keywords :
Prebiotic , Inulin , Helianthus tuberosus , Lactobacillus strains
