Effect of Prebiotics on Lactobacillus acidophilus Growth and Resulting pH Changes in Skim Milk and a Model Peptone System*Corresponding Author: KJ Aryana, Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA, Email: [email protected]
Received Date: Aug 06, 2012 / Accepted Date: Oct 09, 2012 / Published Date: Oct 15, 2012
Citation: Olson DW and Aryana KJ (2012) Effect of Prebiotics on Lactobacillus acidophilus Growth and Resulting pH Changes in Skim Milk and a Model Peptone System. J Microb Biochem Technol 4:121-125.DOI: 10.4172/1948-5948.1000081
Copyright: © 2012 Olson DW, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Probiotics have been defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Probiotics include many different species, especially species of the genera Lactobacillus and Bifidobacterium. A commonly used probiotic bacterium is L. acidophilus.