Efeito prebiótico do mel sobre o crescimento e viabilidade de Bifidobacterium spp. e Lactobacillus spp. em leite Prebiotic effect of honey on growth and viability of Bifidobacterium spp. and Lactobacillus spp. in milk

To be considered prebiotic, a microorganism must fulfill a series of requirements and the maintenance of viability is a major one. Probiotic cultures of Lactobacillus spp. and Bifidobacterium spp. were cultured in 12% (w/v) reconstituted nonfat dry milk containing 3% (w/v) of pasteurized honey. Controls without honey were prepared. All cultures remained viable for up 46 days at 7 °C conforming to the regulation requirement. The higher cell number of L. casei-01 and L. casei Shirota (>9.0 log10 CFU.mL –1 ) were maintained in the presence of honey. The titratable acidity produced by these cultures was of 1.44%. On the 46 th day of storage, the number of L. acidophilus Sacco® viable cells in the presence of honey was significantly higher (p < 0.05) compared to the control. Considering the overall storage period, honey exerted significant positive effect (p < 0,05) only on Bifidobacterium cultures. The lowest growth and acidity on the 46 th day was observed with Bf. Lactis Bb12, being 7,63 log 10 CFU.g –1 and 0,61% of acidity in the presence of honey and 6.11 log CFU.mL –1 and 0,30% of acidity in the control. Differently, Bf. lactis Sacco® cultures reached counts of 9,11 log 10 CFU.mL –1 and produced 1.11% acidity.