Abstract

EFFECT OF PREBIOTICS ON SYNBIOTIC FERMENTED MILK

Honey Chandran C., Meenu Das M. and Dr. Keerthi T. R.*

ABSTRACT

Honey bee gut posses potential microbes especially probiotic organisms. Lactic acid bacteria MBTU-HICI from honey bee gut posses probiotic characteristics, used in the study to evaluate the effect of different prebiotics (Honey, Inulin and Honey oligosaccharides). Synbiotic fermented milk samples were prepared by adding honey (5%), Inulin (5%), honey oligosaccharides (5%) and 2% starter, also prepared control without any prebiotic to compare the effect of prebiotic on probiotic. Bacterial count, acidity, nutritional aspect like protein, fat and sugar content and evaluation of viability during storage were determined. Counts of probiotic strain reached their maximum with honey than honey oligosaccharides and synthetic prebiotic inulin. Honey had highest effect on the growth and viability of probiotic strain. Fermented milk supplemented with honey exhibited highest protein content and reduces sugar levels after fermentation. Our finding reveals that the supplementation of prebiotics was found to reduce the fat content of fermented milk, maximum fat reduction was observed on supplementation of honey. Results of the study suggests that probiotic, lactic acid bacteria MBTU-H1C1 from honey bee gut enhanced by adding honey/honey oligosaccharides/inulin as prebiotic agent, but honey was more effective than honey oligosaccharides and inulin. Our result revealed that the prebiotics were found to be most effective in the growth and functionability of probiotic there by increases the nutritional value of fermented milk.

Keywords: Probiotics, Synbiotic, Prebiotics, Fermented milk, Functional food.