Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

By Ricardo P. S. Oliveira, P. Perego, M. N. Oliveira, A. Converti. 2011

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Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness (2011, background): “These results suggest that the potential advantages associated to the use of a microbial cocktail would not be limited to the improvement of growth and fermentation kinetics as previously proposed (Oliveira et al., 2011), but include also the textural characteristics of fermented skim milks.”
Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect (2012, background): “05) by about 15 and 38% than in their respective pure cultures (Table 1), thus highlighting a clear synergistic effect between these microorganisms due to mutual interactions (Garro, de Valdez, & de Giori, 2004, Oliveira et al., 2011).”
Inulin: Properties, health benefits and food applications. (2016, background): “Oliveira et al. (2011) determined that the addition of inulin at a low concentration in low fat milk has considerably enhanced the growth and sustainability of Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium lactis.”