Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

The present study explores the effects of lactulose on the acidification kinetics, post-acidification, growth and metabolism of binary co-cultures of L. bulgaricus, L. acidophilus, L. rhamnosus and B. lactis with S. thermophilus, as well on their survival during skim milk fermentation