Fermented Milk Supplemented with Sodium Butyrate and Inulin: Physicochemical Characterization and Probiotic Viability...

Area of Science:

• Food Science and Technology
• Microbiology
• Nutritional Science

Background:

• Probiotics modulate gut microbiota for gastrointestinal health, but restoring microbial balance is challenging.
• Combining probiotics with inulin and sodium butyrate is a novel strategy for synergistic gut health benefits.
• Understanding the impact of these combinations on product quality and probiotic survival is crucial.

Purpose of the Study:

• To evaluate the effects of inulin and sodium butyrate supplementation in milk on physicochemical and sensory properties.
• To assess the survival of selected probiotic strains during in vitro simulated gastrointestinal digestion.
• To determine the strain-dependent effects of these supplements on probiotic viability and product characteristics.

Main Methods:

• Fermented milk samples were analyzed for color, pH, titratable acidity, and syneresis.
• Sensory evaluation of aroma, texture, and acceptability was performed by a trained panel.
• In vitro simulated digestion (oral, gastric, intestinal phases) was used to determine probiotic survival rates.

Main Results:

• Physicochemical and sensory attributes were influenced by probiotic strain and supplementation type.
• Inulin and inulin-sodium butyrate combinations affected syneresis and acidity.
• Probiotic strain, supplementation, and their interaction significantly impacted bacterial survival during digestion (p < 0.05).

Conclusions:

• Inulin and sodium butyrate supplementation did not negatively affect probiotic viability under simulated gastrointestinal conditions.
• The impact on product characteristics was specific to the probiotic strain used.
• Inulin-butyrate fortification in dairy products can enhance the functional potential of probiotic foods for gut health.