Effect of pollard supplementation on probiotic (Lactobacillus acidophilus) growth and acidification rate

Abstract This study aimed to determine the effect of the addition of pollard as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the pollard with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing tetherable acidity during the fermentation process. The results showed that the addition of pollard speed up the fermentation time, accelerate the process of decline in pH, increasing the tetherable acidity and total number of probiotic bacteria. This study shows that pollard supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus.