The application of local Dahlia tuber (Dahlia pinnata L) as prebiotics for improving viability of probiotics Bifidobacterium bifidum in yoghurt

Abstract

The objective of this recent study was to examine the potential application of inulin extracts obtained from local dahlia tubers (Dahlia pinnata L). Inulin was extracted from dahlia tubers and this defined as inulin extracts which contain total proteins 3.7%, crude fats 2.8% and total fibres 1.3% of the dry weight basis. The supplementation of inulin extracts at 40 mg/g total solid showed the optimum level to support the growth of probiotics Bifidobacterium bifidum in vitro. The same concentration of inulin extracts in yoghurt fermentation accelerated the growth of probiotic as shown with higher concentration of Bifidobacterium bifidum (log 8.8 cfu/ml) than in control (log 8.6 cfu/ml). Supplementation of inulin extracts in yoghurt fermentation also increased the level of lactose degradation (59%) as compared to control (26%), and accumulated a higher level of acidity (1%) than in control (0.68%). As conclusion, inulin extracts harvested from dahlia tubers was potental prebiotics as seen in promoting the growth of probiotics and accelerating lactic acid production.