Seven strains were cultured anaerobically at 37 °C for 48 h in 12% (w/v) reconstituted skim milk containing 5% (w/v) Hi‐maize, lactulose, inulin, or raftilose. Their viability was determined before and after 4 wk of storage at 4 °C. Doubling time (Td) was also determined. Concentrations of acetic and lactic acids produced during fermentation and storage were determined. The Td ranged from 301 to 751 min. In general, the viability of lactobacilli after storage was greatest with inulin. The pH after storage in skim milk ranged from 4.34 (for ASCC 1520 with raftilose) to 4.10 (for ATCC 15820 with inulin). Survival of lactobacilli in prebiotic was strainspecific but in general their survival was enhanced.
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Desai et al. (2004) studied this question.