The Effect of Insulin from Jerusalem Artichoke (Helianthus tuberosus) Extract on Growth and Viability of Lactobacillus salivarius in Fermented Milk

Abstract

Inulin, oligosaccharides produced by many plants, has been shown to promote the growth and viability of probiotic cultures in food during cold storage. The objective of this study was to determine the effect of inulin from Jerusalem artichoke extract on the growth and viability of Lactobacillus salivarius (SRA01) in fermented milk during cold storage at 5°C. Jerusalem artichoke extract containing 4.8% inulin was added to sterile fresh milk at 2.5% and 5% (v/v, 0.12 and 0.24% inulin), respectively. The milk sample was inoculated with L. salivarius and then stored at 5°C. Bacterial growth was monitored during the 21 day incubation period. Milk samples without inulin extract were used as the control. Addition of inulin increased the populations of L. salivarius in fermented milk samples by 0.9 log compared to the control after 21 days of storage at 5°C. These results suggest that adding inulin to fermented milk could promote growth and provide protection for L. salivarius during cold storage.