Impact of inulin on viability and storage stability of probiotic Lactobacillus plantarum TISTR 2075 in fermented rice extract

摘要

The influence was determined of various concentrations of inulin as a prebiotic on the growth of probiotic Lactobacillus plantarum TISTR 2075 fermented in Plai Ngahm Prachin Buri rice extract. The supplementation of 2% inulin provided the highest viable cell number of 8.90 log colony forming units/mL after fermentation at 37?°C for 24?h. The storage stability of the probiotic strain could be considered in terms of the specific rate of cell death ( k value). The supplementation of 2% inulin exhibited the lowest k value of 2.48?×?10?2/d (30.16% survival) and 8.03?×?10?2/d (7.84% survival) after storage at 4?°C for 52?d and 30?°C for 31?d, respectively. The total reducing sugar and free amino nitrogen profiles of all treatments decreased over the storage period.