Honey enhances the production of lactic acid from Bifidobacteria

Honey enhances the production of lactic acid from Bifidobacteria

Journal of Food Science
2001;66(3):478-481
Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and value-added image. Nonetheless, manufacturers have been reluctant to use honey as a sweetener in yogurts due to the belief that honey may be inhibitory to lactic acid starter cultures. The purpose of this study was to examine the growth of lactic acid bacteria and bifidobacteria in a honey medium and determine the levels of lactic and acetic acid produced by these organisms when grown in honey. Twelve percent nonfat dry milk containing 5% (w/w) clover honey, fructose or sucrose were pasteurized and inoculated with commercial strains of Steptococcus thermophilus, Lactobacillus delbrukeii subsp bulgaricus and probiotics Lactobacillus acidophilus and Bifidobacterium bifidum. Samples were examined at 0 and 24 hours for (1) viability of bacteria and (2) levels of fermentation end products (i.e., lactic and acetic acid). Viability of bacteria was not influenced by sweetener type indicating that honey was not inhibitory at the 5% level. In addition, honey significantly enhanced the growth/production of lactic acid from Bifidobacteria. These results indicate that honey could be a suitable sweetener for fermented dairy products such as yogurt.