Abstract
Fermented milk Samples were prepared by adding 3% (w/v) of honey I, II or Inulin to cow's milk, and 2% starter fermented milk. The culture consisted of Lactobacillus delbreuckii subspp bulgaricus and Streptococcu thermophilus 1: 1 plus 5% (Bifidobacterium bifidum (B. bifidum) or 2% Lactobacillus rhamnosus or2 % Lactobacillus reuteri). Lactic acid bacterial count, acetaldehyde, acidity as lactic acid values and organoleptic evaluation when fresh and during storage were determined. Counts of LAB and probiotic strains reached their maximum on the 5th days of storage in different samples. Honey II had highest effect on the growth and viability of probiotic strains. All fermented milk samples with prebiotic substances had a high scores compared to controls. All treatments with B. bifidum had higher organoleptic scores. Non-significant differences between effects of honey I, II or inulin on organoleptic scores. [Amnah A. H. Rayes. Enhancement of probiotic bioactivity by some prebiotics to produce bio-fermented milk. Life Sci J 2012; 9(3): 2246-2253] (ISSN: 1097-8135). http://www.lifesciencesite.com. 322