Displaying publications 1 - 20 of 54 in total

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  1. Isolation of Bifidobacteria infantis and its antagonistic activity against ETEC 0157 and Salmonella typhimurium S-285 in weaning foods
    Yusof RM, Haque F, Ismail M, Hassan Z
    Asia Pac J Clin Nutr, 2000 Jun;9(2):130-5.
    PMID: 24394399
    Probiotic organism Bifidobacteria was isolated from the faeces of breast-fed infants at Universiti Putra Malaysia. Trypticase phytone peptone yeast extract agar (TPY) was used as a selective media for the isolation. Morphological examination of the isolates indicated that Bifidobacteria was Gram-positive rods in nature, curved with characteristics of V and Y shapes. The organisms were non-catalase producing, non-nitrate reducing, non-motile, had an absence of indole and were unable to liquify gelatin. The ratios of acetic and lactic acids were determined using high performance liquid chromatography (HPLC). Using carbohydrate fermentation profile test API-CH-50 kits, 20 Bifidobacteria strains had been identified: they were the species of Bifidobacteria infantis and two different sub-species, mainly infantis and lacentis. Based on a wide zone of inhibition, three suitable strains of B. infantis, Bifi-11, Bifi-19 and Bifi-20, were tested in weaning foods for antimicrobial activity towards two human pathogens: E. coli-0157 (World Health Organization) and Salmonella typhimurium S-285. The pH, titratable acidity of weaning foods and total colony count for Bifidobacteria, enteropathogenic Escherichia coli and S. typhimurium were recorded at 3-h intervals for 30 h. It was found that after 9 h of incubation of weaning foods, the pH declined to < 3.6 from pH 6.0, whereas titratable acidity increased from 0.026 to 0.08%. It was indicated that Bifidobacteria inhibited E. coli better than did S typhimurium due to low pH. After 24 h of incubation, approximately 98% of E. coli was inhibited by Bifidobacteria. It is suggested that the inhibitory effect of Bifidobacteria strains in weaning foods towards the growth of enteropathogenic E. coli and S. typhimurium was solely due to low pH and the production of volatile acid components by the organism.
    Matched MeSH terms: Bifidobacterium
  2. Antimicrobial susceptibility of bifidobacteria
    Yazid AM, Ali AM, Shuhaimi M, Kalaivaani V, Rokiah MY, Reezal A
    Lett Appl Microbiol, 2000 Jul;31(1):57-62.
    PMID: 10886616
    Eighteen Bifidobacterium strains were tested for their susceptibility to a range of antimicrobial agents. All the strains tested, including the reference culture Lactobacillus acidophilus CH2, were susceptible to several groups of antimicrobial agents, they were cephalosporin (cefamandole, cefazolin, cefaperazone, cefoxitin), polypeptide (bacitracin), macrolide (erythromycin), penicillin (amoxicillin), phenicol (chloramphenicol) and beta-lactam (imipenem). Fourteen strains were resistant to more than 10 antibiotics. The reference culture was resistant to only three antibiotics. The results showed that bifidobacteria are resistant to a wide range of antimicrobial agents.
    Matched MeSH terms: Bifidobacterium/drug effects*
  3. Purification and N-terminal amino acid sequence of fructose-6-phosphate phosphoketolase from Bifidobacterium longum BB536
    Fandi KG, Ghazali HM, Yazid AM, Raha AR
    Lett Appl Microbiol, 2001 Apr;32(4):235-9.
    PMID: 11298932
    AIMS: The key enzyme in the fructose-6-phosphate shunt in bifidobacteria, Fructose-6-phosphate phosphoketolase (F6PPK; E.C. 4.1.2.22.), was purified to electrophoretic homogeneity for the first time from Bifidobacterium longum (BB536).

    METHODS AND RESULTS: A three-step procedure comprising acetone fractionation followed by fast protein liquid chromatography (FPLC) resulted in a 30-fold purification. The purified enzyme had a molecular mass of 300 +/- 5 kDa as determined by gel filtration. It is probably a tetramer containing two different subunits with molecular masses of 93 +/- 1 kDa and 59 +/- 0.5 kDa, as determined by SDS-PAGE.

    CONCLUSION: The deduced N-terminal amino acid sequences of the two subunits revealed no significant similarity between them and other proteins when compared to the data bases of EMBL and SWISS-PROT, indicating that this could be the first report on N-terminal amino acid sequence of F6PPK.

    SIGNIFICANCE AND IMPACT OF THE STUDY: The data from this study will be used to design oligonucleotide probe specific for bifidobacteria and to study the gene encoded F6PPK.

    Matched MeSH terms: Bifidobacterium/enzymology*; Bifidobacterium/genetics
  4. Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage
    Kabeir BM, Abd-Aziz S, Muhammad K, Shuhaimi M, Yazid AM
    Lett Appl Microbiol, 2005;41(2):125-31.
    PMID: 16033508
    To develop medida, a Sudanese fermented thin porridge as a probiotic dietary adjunct with high total solids.
    Matched MeSH terms: Bifidobacterium/growth & development*
  5. Safety evaluation of Bifidobacterium pseudocatenulatum G4 as assessed in BALB/c mice
    Kabeir BM, Yazid AM, Stephenie W, Hakim MN, Anas OM, Shuhaimi M
    Lett Appl Microbiol, 2008 Jan;46(1):32-7.
    PMID: 17944838
    To assess the safety of Bifidobacterium pseudocatenulatum G4 in BALB/c mice that involves examination of bacterial translocation, changes in the internal organs and histology of the intestinal lining.
    Matched MeSH terms: Bifidobacterium*
  6. Safety of probiotics: translocation and infection
    Liong MT
    Nutr Rev, 2008 Apr;66(4):192-202.
    PMID: 18366533 DOI: 10.1111/j.1753-4887.2008.00024.x
    The long history of safety has contributed to the acceptance of probiotics as a safe food adjunct. Consequently, many probiotic products and their applications have been granted GRAS (generally regarded as safe) status. However, this classification has been frequently generalized for all probiotic strains regardless of their application. Cases of probiotics from the genera Lactobacillus, Leuconostoc, Pediococcus, Enterococcus, and Bifidobacterium have been isolated from infection sites, leading to the postulation that these probiotics can translocate. Probiotic translocation is difficult to induce in healthy humans, and even if it does occur, detrimental effects are rare. Despite this, various reports have documented health-damaging effects of probiotic translocation in immunocompromised patients. Due to probiotics' high degree of safety and their morphological confusion with other pathogenic bacteria, they are often overlooked as contaminants and are least suspected as pathogens. However, the antibiotic resistance of some strains has increased the complexity of their eradication. Probiotic translocation and infection deserve further investigation and should become a facet of safety assessment so the negative effects of probiotics do not outweigh the benefits.
    Matched MeSH terms: Bifidobacterium/physiology*
  7. Fulltext Synbiotics growth optimization of Bifidobacterium pseudocatenulatum G4 with prebiotics using a statistical methodology
    Shuhaimi M, Kabeir BM, Yazid AM, Nazrul Somchit M
    J Appl Microbiol, 2009 Jan;106(1):191-8.
    PMID: 19054238 DOI: 10.1111/j.1365-2672.2008.03991.x
    This study demonstrated the optimum growth of Bifidobacterium pseudocatenulatum G4 with prebiotics via statistical model.
    Matched MeSH terms: Bifidobacterium/growth & development*; Bifidobacterium/metabolism
  8. Fulltext Comparison of the viability of probiotics from various cultured-milk drinks in a simulated pH study of the human gastrointestinal tract
    Ting, A.S.Y, DeCosta, J.L.
    International Food Research Journal, 2009;16(1):59-64.
    MyJurnal
    Different probiotic strains are incorporated into cultured-milk drinks by respective manufacturers with the common aim of providing health benefits to the consumers. Four common cultured-milk products (brands N, S, V and Y) were evaluated for their quality of probiotic strains used, based on the susceptibility of the probiotics to various pH levels simulated to mimic the gastrointestinal system. Results showed that brands Y and V have higher initial probiotic inoculum compared to brands N and S although probiotics from brands N and S were more tolerant to pH 3. Generally, all probiotic strains preferred higher pH with highest viability of Lactobacillus spp., Bifidobacterium spp., and Streptococcus thermophilus observed at pH 8.1. Our study also discovered that among the four brands tested, brand V contained probiotic strains which are most likely to remain viable after passage through the gastrointestinal system.
    Matched MeSH terms: Bifidobacterium
  9. Effect of prebiotics on viability and growth characteristics of probiotics in soymilk
    Yeo SK, Liong MT
    J Sci Food Agric, 2010 Jan 30;90(2):267-75.
    PMID: 20355041 DOI: 10.1002/jsfa.3808
    Soy products have attracted much attention lately as carriers for probiotics. This study was aimed at enhancing the growth of probiotics in soymilk via supplementation with prebiotics.
    Matched MeSH terms: Bifidobacterium/growth & development*; Bifidobacterium/metabolism
  10. Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum
    Siew-Wai L, Zi-Ni T, Karim AA, Hani NM, Rosma A
    J Agric Food Chem, 2010 Feb 24;58(4):2274-8.
    PMID: 20121195 DOI: 10.1021/jf903820s
    The in vitro fermentability of sago (Metroxylon sagu) resistant starch type III (RS(3)) by selected probiotic bacteria was investigated. Sago RS(3) with 12% RS content was prepared by enzymatic debranching of native sago starch with pullulanase enzyme, followed by autoclaving, cooling, and annealing. The fermentation of sago RS(3) by L. acidophilus FTCC 0291, L. bulgaricus FTCC 0411, L. casei FTCC 0442, and B. bifidum BB12 was investigated by observing the bacterial growth, carbohydrate consumption profiles, pH changes, and total short chain fatty acids (SCFA) produced in the fermentation media. Comparisons were made with commercial fructo-oligosaccharide (FOS), Hi-maize 1043, and Hi-maize 240. Submerged fermentations were conducted in 30 mL glass vials for 24 h at 37 degrees C in an oven without shaking. The results indicated that fermentation of sago RS(3) significantly (P < 0.05) yielded the highest count of Lactobacillus sp. accompanied by the largest reduction in pH of the medium. Sago RS(3) was significantly the most consumed substrate compared to FOS and Hi-maizes.
    Matched MeSH terms: Bifidobacterium/growth & development*; Bifidobacterium/metabolism
  11. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics
    Yeo SK, Liong MT
    Int J Food Sci Nutr, 2010 Mar;61(2):161-81.
    PMID: 20085504 DOI: 10.3109/09637480903348122
    Lactobacillus sp. FTDC 2113, L. acidophilus FTDC 8033, L. acidophilus ATCC 4356, L. casei ATCC 393, Bifidobacterium FTDC 8943 and B. longum FTDC 8643 were incorporated into soymilk supplemented with fructooligosaccharides (FOS), inulin, mannitol, maltodextrin and pectin. The objective of the present study was to evaluate the effects of prebiotics on the bioactivity of probiotic-fermented soymilk. Proteolytic activity was increased in the presence of FOS, while the supplementation of inulin and pectin increased the angiotensin I-converting enzyme inhibitory activity accompanied by lower IC(50) values. The beta-glucosidase activity was also enhanced in the presence of pectin. This led to higher bioconversion of glucosides to aglycones by probiotics, especially genistin and malonyl genistin to genistein. Results from this study indicated that the supplementation of prebiotics enhanced the in-vitro antihypertensive effect and production of bioactive aglycones in probiotic-fermented soymilk. Therefore, this soymilk could potentially be used as a dietary therapy to reduce the risks of hypertension and hormone-dependent diseases such as breast cancer, prostate cancer and osteoporosis.
    Matched MeSH terms: Bifidobacterium
  12. Removal of cholesterol by lactobacilli via incorporation and conversion to coprostanol
    Lye HS, Rusul G, Liong MT
    J Dairy Sci, 2010 Apr;93(4):1383-92.
    PMID: 20338415 DOI: 10.3168/jds.2009-2574
    Fifteen strains of Lactobacillus and Bifidobacterium were screened based on their ability to adhere to hydrocarbons via the determination of cellular hydrophobicity. Lactobacillus acidophilus ATCC 314, L. acidophilus FTCC 0291, Lactobacillus bulgaricus FTCC 0411, L. bulgaricus FTDC 1311, and L. casei ATCC 393 showed greater hydrophobicity and, thus, were selected for examination of cholesterol-removal properties. All selected strains showed changes in cellular fatty acid compositions, especially total fatty acids and saturated and unsaturated fatty acids in the presence of cholesterol compared with those grown in the absence of cholesterol. In addition, we found that cells grown in media containing cholesterol were more resistant to sonication and enzymatic lysis compared with those grown without cholesterol. We further evaluated the location of the incorporated cholesterol via the insertion of fluorescence probes into the cellular membrane. In general, enrichment of cholesterol was found in the regions of the phospholipid tails, upper phospholipids, and polar heads of the cellular membrane phospholipid bilayer. Our results also showed that lactobacilli were able to reduce cholesterol via conversion of cholesterol to coprostanol, aided by the ability of strains to produce cholesterol reductase. Our results provided experimental evidence to strengthen the hypothesis that probiotics could remove cholesterol via the incorporation of cholesterol into the cellular membrane and conversion of cholesterol to coprostanol. The strains studied may be potential health adjunct cultures in fermented dairy products with possible in vivo hypocholesterolemic effects.
    Matched MeSH terms: Bifidobacterium/enzymology; Bifidobacterium/metabolism*
  13. In vitro binding of mutagenic heterocyclic aromatic amines by Bifidobacterium pseudocatenulatum G4
    Faridnia F, Hussin AS, Saari N, Mustafa S, Yee LY, Manap MY
    Benef Microbes, 2010 Jun;1(2):149-54.
    PMID: 21831754 DOI: 10.3920/BM2009.0035
    Consumption of probiotics has been associated with decreased risk of colon cancer and reported to have antimutagenic/ anti-carcinogenic properties. One possible mechanism for this effect involves physical binding of the mutagenic compounds, such as heterocyclic amines (HCAs), to the bacteria. Therefore, the objective of this study was to examine the binding capacity of bifidobacterial strains of human origin on mutagenic heterocyclic amines which are suspected to play a role in human cancers. In vitro binding of the mutagens Trp-p-2, IQ, MeIQx, 7,8DiMeIQx and PhIP by three bacterial strains in two media of different pH was analysed using high performance liquid chromatography. Bifidobacterium pseudocatenulatum G4 showed the highest decrease in the total HCAs content, followed by Bifidobacterium longum, and Escherichia coli. pH affects binding capacity; the highest binding was obtained at pH 6.8. Gram-positive tested strains were found to be consistently more effective than the gram-negative strain. There were significant decreases in the amount of HCAs in the presence of different cell concentrations of B. pseudocatenulatum G4; the highest decrease was detected at the concentration of 10(10) cfu/ml. The results showed that HCAs were able to bind with all bacterial strains tested in vitro, thus it may be possible to decrease their absorption by human intestine and increase their elimination via faeces.
    Matched MeSH terms: Bifidobacterium/metabolism*
  14. Fulltext Fructooligosaccharides in honey and effects of honey on growth of Bifidobacterium longum BB 53
    International Food Research Journal, 2010;17(3):557-561.
    MyJurnal
    This research was carried out to determine the fructooligosaccharides content in local honey samples, namely the wild Malaysian Tualang honey and common wild honey obtained from Tapah, Perak and a commercial Tualang honey. Local wild honeys were found to contain a higher concentration of fructooligosaccharides (FOS) compared to the commercial Tualang honey. The FOS quantified from local wild honeys was inulobiose, kestose and nystose. Nystoses were found at a very low amount in the commercial Tualang honey. The effects of honey on the growth of Bifidobacterium longum BB 536 were investigated. Both wild and commercial honey samples including FOS standard were found to support the growth of B. longum. The pH value of the skim milk + honey inoculated with the probiotic strain decreases as expected. Addition of honey was found to support the growth of B. longum BB 536.
    Matched MeSH terms: Bifidobacterium
  15. Effect of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-supplemented soymilk
    Yeo SK, Liong MT
    J Agric Food Chem, 2011 Feb 9;59(3):885-97.
    PMID: 21235273 DOI: 10.1021/jf103974d
    The objective of the present study was to evaluate the effects of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-soymilk. Previous studies have shown that ultrasound elevated microbial enzymatic activity and growth by altering cellular membranes. The growth of probiotics was significantly decreased (P < 0.05) immediately after ultrasound treatment, attributed to membrane permeabilization, cell lysis, and membrane lipid peroxidation upon ultrasound treatment. The ultrasound treatment also caused alteration at the acyl chain, polar head, and interface region of the probiotic membrane phospholipid bilayers. The cells treated with ultrasound showed recovery from injury with subsequent increase in growth upon fermentation in soymilk (P < 0.05). Ultrasound treatment at 100 W for 2 and 3 min also enhanced (P < 0.05) the intracellular and extracellular β-glucosidase activity of probiotics, leading to increased (P < 0.05) bioconversion of glucosides to aglycones in the prebiotic-soymilk. Our present study illustrated that ultrasound treatment could produce bioactive synbiotic-soymilk with increased concentrations of bioactive aglycones.
    Matched MeSH terms: Bifidobacterium/growth & development; Bifidobacterium/metabolism
  16. Enhanced growth and bioconversion of isoflavones in prebiotic-soymilk fermented by UV-treated lactobacilli and bifidobacteria
    Yeo SK, Liong MT
    Int J Food Sci Nutr, 2012 Aug;63(5):566-79.
    PMID: 22133079 DOI: 10.3109/09637486.2011.639349
    The aim of this study was to evaluate the effects of ultraviolet (UV) radiation (ultraviolet A (UVA), ultraviolet B (UVB) and ultraviolet C (UVC) at 30-90 J/m²) on the membrane properties of lactobacilli and bifidobacteria, and their bioconversion of isoflavones in prebiotic-soymilk. UV treatment caused membrane permeabilization and alteration at the acyl chain, polar head and interface region of membrane bilayers via lipid peroxidation. Such alteration subsequently led to decreased (p < 0.05) viability of lactobacilli and bifidobacteria immediately after the treatment. However, the effect was transient where cells treated with UV, particularly UVA, grew better in prebiotic-soymilk than the control upon fermentation at 37°C for 24 h (p < 0.05). In addition, UV treatment also increased (p < 0.05) the intracellular and extracellular β-glucosidase activity of lactobacilli and bifidobacteria. This was accompanied by an increased (p < 0.05) bioconversion of glucosides to bioactive aglycones in prebiotic-soymilk. Our present study illustrated that treatment of lactobacilli and bifidobacteria with UV could develop a fermented prebiotic-soymilk with enhanced bioactivity.
    Matched MeSH terms: Bifidobacterium/growth & development; Bifidobacterium/metabolism; Bifidobacterium/radiation effects*
  17. Viability and activity of bifidobacteria during refrigerated storage of yoghurt containing Mangifera pajang fibrous polysaccharides
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM
    J Food Sci, 2012 Nov;77(11):M624-30.
    PMID: 23106104 DOI: 10.1111/j.1750-3841.2012.02955.x
    The viability and activity of Bifidobacterium pseudocatenulatum G4, B. longum BB 536 and yoghurt cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) were studied in yoghurt containing 0.75% Mangefira pajang fibrous polysaccharides (MPFP) and inulin. Growth of probiotic organisms, their proteolytic activities, the production of short chain fatty acids (lactic, acetic and propionic) and the pH of the yoghurt samples were determined during refrigerated storage at 4 °C for 28 d. B. pseudocatenulatum G4 and B. longum BB 536 showed better growth and activity in the presence of MPFP and inulin, which significantly increased the production of short chain fatty acids as well as the proteolytic activity of these organisms.
    Matched MeSH terms: Bifidobacterium/growth & development*; Bifidobacterium/isolation & purification
  18. Hypocholesterolaemic effect of yoghurt containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA
    Food Chem, 2012 Nov 15;135(2):356-61.
    PMID: 22868099 DOI: 10.1016/j.foodchem.2012.04.120
    The effect of a yoghurt supplement containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536 on plasma lipids, lipid peroxidation and the faecal excretion of bile acids was examined in rats fed a cholesterol-enriched diet. After 8 weeks, the rats in the positive control (PC) group who were fed the cholesterol-enriched diet showed significant increases in plasma total cholesterol (TC), low-density lipoprotein (LDL) cholesterol, and malondialdehyde (MDA). However, groups fed a cholesterol-enriched diet supplemented with yoghurt containing B. pseudocatenulatum G4 or B. longum BB536 had significantly lower plasma TC, LDL-C, very-low-density lipoprotein (VLDL) cholesterol, and MDA than had the PC group after 8 weeks of treatment. In addition, faecal excretion of bile acids was markedly increased in the rats fed the yoghurt containing B. pseudocatenulatum G4 or B. longum BB536 as compared to the PC and NC groups.
    Matched MeSH terms: Bifidobacterium/metabolism*
  19. Fulltext Effect of Ganoderma lucidum polysaccharides on the growth of Bifidobacterium spp. as assessed using Real-time PCR
    Yamin, S., Shuhaimi, M., Arbakariya, A., Khalilah, A. K., Anas, O., Yazid, A. M., et al.
    International Food Research Journal, 2012;19(3):1199-1205.
    MyJurnal
    The use of component from Ganoderma lucidum as prebiotic source is interesting as the G. lucidum itself was known for more than a decade in the traditional Chinese medicine. In this work, Ganoderma lucidum crude polysaccharides (GLCP) and Polysaccharide-fraction number 2 (PF-2) were used as carbon sources in the fermentation with Bifidobacterium sp. The results showed the potential of prebiotic effect of the G. lucidum extract in batch-culture fermentation based on increment in the growth of bacteria used (0.4 – 1.5 log10 CFU/mL) after 18h fermentation. Fermentation was further done using faecal materials as bacterial inocula and bacterial growth changes were examined using real-time PCR. The results showed the ability of GLCP and PF-2 to support the growth of Bifidobacterium genus with 0.3 and 0.7 log10 cells/ml increased, respectively. Interestingly, Lactobacillus which is known as beneficial bacterial genus also showed growth increment with 0.7 and 1 log10 cells/ml increased. The competition for carbon sources thus inhibits the growth of potentially harmful genus, Salmonella (0.3 and 0.5 log10 cells/ml) in comparison to the control.
    Matched MeSH terms: Bifidobacterium
  20. Kesan penggunaan inulin dan coklat berinulin terhadap pertumbuhan in vitro bifidobakteria
    Norhayati Hussain, Muhammad Anas Othaman, Mohd Khan Ayob
    Sains Malaysiana, 2012;41:1223-1231.
    Coklat adalah salah satu daripada makanan pembekal tenaga segera dan mempunyai kandungan antioksida yang tinggi. Dalam kajian ini, fungsi coklat telah ditingkatkan dengan menjadikannya sebagai pembawa bahan prebiotik melalui penukaran keseluruhan kandungan gula dengan inulin. Ujian awal telah dilakukan untuk memilih kepekatan atau dos inulin yang paling sesuai sebagai sumber karbon untuk merangsang pertumbuhan bifidobakteria dalam fermentasi kultur kelompok selama 24 jam dengan menilai kesannya terhadap perubahan kepekatan sel. Ujian dilakukan terhadap 4 strain bifidobakteria iaitu Bifidobacterium longum BB536, B. breve ATCC 15700, B. infantis ATCC 15697 dan B. pseudocatenulatum G4. Keputusan menunjukkan kesemua strain bifidobakteria mampu menggunakan inulin sebagai sumber karbon pada kepekatan 2, 5, 10 hinggalah 15 g/L inulin. Manakala kepekatan 5 g/L inulin dilihat mampu digunakan secara optimum (tiada perbezaan signifikan pada p>0.05) oleh keempat-empat spesies bifidobakteria tersebut. Inulin pada kepekatan 5 g/L telah digunakan untuk menghasilkan produk coklat susu (MC-1) dan coklat gelap (DC-2) berinulin, yang seterusnya dinilai kemampuan produk merangsang pertumbuhan spesis bifidobakteria berkenaan secara in vitro. Didapati wujud korelasi negatif yang signifikan (p<0.01) antara pertambahan bilangan bifidobakteria dan pH untuk setiap kultur tulen B. pseudocatenulatum G4, B. Infantis, B. Breve (masing-masing r= -0.97) dan B. longum BB536 (r= -0.95). Inulin dengan kepekatan 5 g/L telah digunakan sebagai ramuan produk coklat berinulin atau prebiotik. Ia didapati dapat meningkatkan pertumbuhan keempat-empat spesis bifidobakteria berkenaan dengan lebih berkesan berbanding penggunaan inulin sahaja sebagai sumber karbon.
    Matched MeSH terms: Bifidobacterium; Bifidobacterium longum
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