Effects of bifidogenic factors on growth of bifidobacterium bifidum in cultured milk yoghurt

Abstract

Two Bifidogenic factors, pantethine and proteose peptone (which contains pantethine) promote survival and growth of Bifidobacteria at low pH (3.8-4.0) in cultured milk yoghurt. Cultures of milk containing pantethine (1.25, 2.5, 5, 10, 100 and 500 pg/100 mL of milk) and proteose peptone (250,500, 1000 mg/100 mL milk; equivalent to 2.5, 5 and 10 Hg pantethine) were inoculated with 5% (v/v) of Bifidobacterium bifidum strains P and Bl, fermented at 37°C and monitored until fermentation was complete. When strain Bl was grown in milk without bifidogenic factors it had a shorter fermentation time and the drop in pH to 3.8 was rapid compared to (3, a feature that is desirable in industry.Growth of Bl strain was observed when both pantethine and proteose pepetone were used, but the survival was better with pantethine. With proteose peptone, strain Bl showed rapid acidification of milk and growth