EFFET DU SUPPLEMENT DU MIEL SUR LA CROISSANCE ET L’ACTIVITE DES BIFIDOBACTERIES DANS LE LAIT
BARASCU E. UNIVERSITÉ VALAHIA TARGOVISTE, FACULTÉ D’INGÉNIERIE D’ENVIRONNEMENT ET BIOTECHNOLOGIES, CATHÈDRE DE LA TECHNOLOGIE DES PRODUITS ALIMENTAIRES, 18-24 RUE UNIRII, E-MAIL: ELBARASCU72@MAIL.COM ET ELENABARASCU@VALAHIA.RO
In this study the growth and metabolic activity of bifidobacteria were monitored in milk containing polyflower honey, with the intention to use results in technology of symbiotic fermented milks, because this natural syrup is a source of prebiotics. In addition, using the natural ingredients like honey to the manufacture of fermented milks seems to be an attractive solution to meet the consumers with a variety of healthy foods. The addition of honey improved the growth of bifidobacteria in milk and bacterial populations obtained in samples with 1% and 2% honey are higher than in milk without sweetness. In the case of metabolic activity of bifidobacteria, the stimulation effect of honey was more pronounced than the one of the growth of these bacteria, and the acidity developed during the incubation was the greatest in the sample with 1% honey.
