摘要：The aim of this study was to evaluate the addition of oat flakes on the growth rate of probiotics in milk, in order to obtain a probiotic product with special sensory attributes. Oat flakes were added to milk before pasteurization. Milk without oat flakes was used as a reference sample. Probiotic culture used in this study contains bifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus. Growth characterization of probiotic culture in milk supplemented with oat flakes was done by determining the number of lactic acid bacteria at different time intervals. Based on the results obtained was observed that oat flakes stimulated growth of bifidobacteria in milk, their generation time is with 55 minute shorter than those of reference sample. The growth rate of bifidobacteria was 15 times higher than that of Lactobacilus acidophilus, when oat flakes were added to a concentration of 2%. Lactobacillus species (Lb. acidophilus, Lactobacilus lactis) of milk variants with oat flakes were present in small numbers, because the ingredient used has a slightly inhibitory effect on them. Regarding the evolution of Streptococcus thermophilus was observed that the presence of oat flakes in the proportion of 2% this bacterium reaches a growth rate of 0.835h
