Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

► Skim milk is fermented by binary cultures and microbial cocktail of lactic bacteria. ► We use Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus bulgaricus. ► Inulin improves firmness and viable counts of fermented product after cold storage. ► We note metabolic interactions and synergistic effects among bacteria. ► Metabolization of inulin is one of the possible causes of its prebiotic effect.