Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt
Abstract:
The effect of the addition of inulin and manganese chloride (MnCl2) to milk
before fermentation on the amount of antibacterial metabolites produced in fermented
milk was studied. Normal and modified fermented milks were produced and the
lactic acid and hydrogen peroxide (H2O2) contents were determined using standard
analytical procedures. The well in agar diffusion method was used to determine
the antibacterial effects of the cell free fermented milks on Staphylococcus
aureus and E. coli. Results obtained showed that addition of the compounds increased
the amount of lactic acid and H2O2 in the modified milk. Highest amounts of
lactic acid (6197.50 mg/L) and H2O2 (42.83 mg/L) were obtained in the sample
containing highest amounts of inulin (7 g/L) and MnCl2 (2 mg/L). The largest
zones of growth inhibition for S. aureus and E. coli were obtained in samples
containing 5 g/L inulin, 2 mg/L MnCl2and 7 g/L inulin, 2 mg/L MnCl2, respectively.
However, larger zone of growth inhibition were generally observed with E. coli.
The inclusion of these substances significantly increased the amounts of the
antibacterial metabolites and increased the inhibitory effect on S. aureus and
E. coli.. Therefore addition of such compounds to milk before fermentation should
be encouraged to improve the probiotic and health potentials of fermented milk.
How to cite this article
Chika C. Ogueke, Clifford I. Owuamanam, Ijeoma A. Olawuni, Jude O. Iwouno and Ann I. Peter-Ikechukwu, 2014. Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt. Pakistan Journal of Nutrition, 13: 12-16.
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