Growth and viability of bifidobacteria in fermented milk can be enhanced significantly by the incorporation of FOS and galacto-oligosaccharides (GOS) in milk prior to fermentation. Honey contains a variety of oligosaccharides varying in their degree of polymerization. The unique composition of honey suggests that it could enhance the growth, activity and viability of bifidobacteria in milk and thus, fermented dairy products. To evaluate this hypothesis, the following study on growth-promoting and prebiotic activity of honey on bifidobacteria was conducted.
Research Article Category: Honey and Prebiotics