Investigation Into the Impact of Varying Inulin Levels on the Survival of Probiotic Microorganisms

The objective of this research was to investigate the impact of inulin, a prebiotic substance, when added to 100% milk containing three types of probiotic lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium sp., and Lactobacillus casei) at concentrations ranging from 0% to 4%. These mixtures were incubated at 37 ± 0.5°C until the pH reached 4.5, after which they were stored at 4°C for a duration of 2 weeks, during which the surviving microorganism counts were monitored. The outcomes of this experiment indicate that the addition of inulin to the group of probiotic lactic acid bacteria has a beneficial effect in enhancing the resilience and survival of these microorganisms. It further demonstrates that, when stored at 4°C over a period of 2 weeks, the microbial population can increase in number. The most substantial increase in bacterial count was observed with the addition of 4% inulin. Also, machine learning techniques were applied to assess and compare the influence of varying inulin content on the survival of a mixed strain of probiotics, which included Lactobacillus acidophilus, Bifidobacterium sp., and Lactobacillus casei.. The results revealed that the accuracy of SVM was more than 87%.