当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations.

In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations.

Abstract：

:The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the prevention and treatment of some disorders. Bifidobacteria are saccharolytic microorganisms, but their ability to use different carbohydrates varies among strains. In this study, we investigate the utilization of three prebiotic substrates (two different short-chain fructo-oligosaccharides [scFOS] and inulin) by strains of Bifidobacterium, in order to determine the synbiotic potential of the different probiotic/prebiotic combinations. Batch culture fermentations from six Bifidobacterium strains (Bifidobacterium longum IPLA20021, B. longum IPLA20022, Bifidobacterium animalis IPLA20031, B. animalis IPLA20032, B. animalis IPLA20020 and B. animalis Bb12) were carried out in the presence of inulin or scFOS (Synergy or Actilight), or glucose, as carbon source. Bifidobacteria levels were quantified by plate counting. The pH and production of organic acids in the different batch-culture fermentations were also determined. Our results showed that all the studied strains of B. animalis and B. longum were able to utilize scFOS but not inulin. The use of scFOS as carbon source affected the pattern of metabolite's production, when compared with cultures carried out in glucose, particularly in the case of B. longum. The results indicated that the scFOS are well suited to be used in combination with B. animalis or B. longum strains for the development of synbiotic foods or food supplements.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Valdés-Varela L,Ruas-Madiedo P,Gueimonde M

doi

10.1016/j.ijfoodmicro.2016.11.011

subject

Has Abstract

pub_date

2017-02-02 00:00:00

pages

19-23

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(16)30608-0

journal_volume

242

pub_type

杂志文章

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