Kesan Penggunaan Inulin dan Coklat Berinulin Terhadap Pertumbuhan in vitro Bifidobakteria

Translated title of the contribution: Effects of Inulin and Inulin Containing Chocolate on in vitro Growth of Bifidobacteria

Norhayati Hussain, Muhammad Anas Othaman, Mohd. Khan Ayob

Research output: Contribution to journalArticle

Abstract

Chocolate is one of the food products that acts as an instant energy source with high antioxidant content. In this study, the function of the chocolate has been enhanced as prebiotic carrier by replacing the whole sugar content with inulin. Preliminary studies were carried out to select a suitable concentration or dosage of inulin as a carbon source in stimulating the bifidobacteria growth in batch culture fermentation and to determine its effect on pH changes of the bacterial growth. Tests conducted on 4 strains of bifidobacteria showed that Bifidobacterium longum BB536, B. breve ATCC 15700, B. infantis ATCC 15697 and B. pseudocatenulatum G4 were able to use inulin as a carbon source at 2, 5, 10 and 15 g/L doses and the fermentation ended in 24 h. The four strains of bifidobacteria also showed their ability to use inulin at an optimum concentration of 5 g/L, better than other concentration used (no significant different at p>0.05). Inulin at 5 g/L concentration was used in producing milk (MC-1) and dark (DC-2) chocolate containing inulin which were then tested for their capability in stimulating the in vitro growth of bifidobacteria. There was significantly negative correlation between increment in number of microorganism and pH for every pure culture B. pseudocatenulatum G4 (r= -0.97), B. infantis (r= -0.97), B. breve (r= -0.97) and B. longum BB536 (r= -0.95) used in this study. The dose of 5 g/L inulin added into both type of prebiotic chocolate showed better growth performance by the four strains of bifidobacteria compared to the use of inulin alone as a carbon source.

Original languageUndefined/Unknown
Pages (from-to)1223-1231
Number of pages9
JournalSains Malaysiana
Volume41
Issue number10
Publication statusPublished - Oct 2012

Fingerprint

cocoa (beverage)
inulin
Bifidobacterium
Bifidobacterium longum
prebiotics
carbon
Bifidobacterium longum subsp. infantis
Bifidobacterium pseudocatenulatum
dosage
fermentation
Bifidobacterium breve
chocolate
sugar content
microbial growth
growth performance
foods
microorganisms
antioxidants
milk

Keywords

  • Bifidobacteria
  • Dark chocolate containing inulin
  • Fermentation
  • Inulin
  • Milk chocolate containing inulin

ASJC Scopus subject areas

  • General

Cite this

Kesan Penggunaan Inulin dan Coklat Berinulin Terhadap Pertumbuhan in vitro Bifidobakteria. / Hussain, Norhayati; Othaman, Muhammad Anas; Ayob, Mohd. Khan.

In: Sains Malaysiana, Vol. 41, No. 10, 10.2012, p. 1223-1231.

Research output: Contribution to journalArticle

Hussain, Norhayati ; Othaman, Muhammad Anas ; Ayob, Mohd. Khan. / Kesan Penggunaan Inulin dan Coklat Berinulin Terhadap Pertumbuhan in vitro Bifidobakteria. In: Sains Malaysiana. 2012 ; Vol. 41, No. 10. pp. 1223-1231.
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