Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk

Abstract

The influence of flaxseed variety composition on probiotics (Lactobacillus acidophilus, Lb. helveticus, Bifidobacterium sp.) was determined. The varieties were added into milk in four forms: whole seed, ground seed, meal, and oil. The fermentation of all samples was performed under the same conditions (37°C, 18 h) and then the count of probiotics and the concentration of formed organic acids were determined. The flaxseed meal does not seem to have any significant prebiotic effect. However, our results suggest that the flaxseed oil from varieties with a high level of ALA could improve bacterial survival in milk during storage at 4°C under acidic pH.

Keywords

• flaxseed
• α
• -linolenic acid
• probiotic bacteria
• flaxseed oil
• fermentation profiles