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Use of Bifidobacterium bifidum in the manufacture of bifidus milk and its antibacterial activity

1992; EDP Sciences; Volume: 72; Issue: 2 Linguagem: Inglês

10.1051/lait

1297-9694

A. K. Misra, R.K. Kuila,

Consumer Attitudes and Food Labeling

Summary - A method to prepare bifidus milk on a commercial basis was standardised by addition of 10% inoculum of Bifidobacterium bifidum NDRI to 9% reconstituted skim milk (0.5% fat, 8.7% non-fat solids) heated at 95 C for 30 min and incubated at 37 oC for 18 h. The product was able to meet ail the criteria regarding technological and dietetic properties required in a quality product. The effect of various factors influencing the antibacterial activity of bifidus milk against 4 test organisms viz Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Bacillus cereus was determined. There was a significant variation (P 0.05) in the antibacterial activity at different levels of inoculum (5.10 and 15%) or due to varying concentrations of sugar. Incubation at 37 oC showed highest inhibitory activity. Bifidus milk had a minimum storage Iife of 3 weeks under refrigeration, retaining a sufficiently good taste and the requisite amount of microbial population (108 cfu/g) to be potentially beneficial.