Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product

Abstract

To obtain functional fermented dairy products with strong probiotic proliferation and high antioxidant ability, the proliferation ability of oligosaccharides on probiotics and their DPPH radical scavenging ability were studied. Key functional oligosaccharides (galactooligosaccharide and galactomannan oligosaccharide) and probiotics (Bifidobacterium bifidum and Lactobacillus acidophilus) were selected. The orthogonal experimental design of L9(34) was employed to study the optimal process, which was adding 5 g/L galactomannan oligosaccharide and 5 g/L galactooligosaccharide in reconstituted milk, inoculating 1% Streptococcus thermophilus, 1% Lactobacillus bulgaricus and 1% probiotics (B. bifidum and L. acidophilus = 2:1) and fermenting for 6 h. This work is important for preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.