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Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †

Novel probiotic strains that can ferment prebiotics are important for functional foods. The utilization of prebiotics is strain specific, so we screened 86 Lactobacillus strains and compared them to Bifidobacterium breve 2141 for the ability to grow and produce SCFA when 1% inulin or fructo-oligosac...

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Autores principales: Renye, John A., White, Andre K., Hotchkiss, Arland T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537702/
https://www.ncbi.nlm.nih.gov/pubmed/34683341
http://dx.doi.org/10.3390/microorganisms9102020
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author Renye, John A.
White, Andre K.
Hotchkiss, Arland T.
author_facet Renye, John A.
White, Andre K.
Hotchkiss, Arland T.
author_sort Renye, John A.
collection PubMed
description Novel probiotic strains that can ferment prebiotics are important for functional foods. The utilization of prebiotics is strain specific, so we screened 86 Lactobacillus strains and compared them to Bifidobacterium breve 2141 for the ability to grow and produce SCFA when 1% inulin or fructo-oligosaccharides (FOS) were provided as the carbon source in batch fermentations. When grown anaerobically at 32 °C, ten Lactobacillus strains grew on both prebiotic substrates (OD(600) ≥ 1.2); while Lactobacillus coryniformis subsp. torquens B4390 grew only in the presence of inulin. When the growth temperature was increased to 37 °C to simulate the human body temperature, four of these strains were no longer able to grow on either prebiotic. Additionally, L. casei strains 4646 and B441, and L. helveticus strains B1842 and B1929 did not require anaerobic conditions for growth on both prebiotics. Short-chain fatty acid analysis was performed on cell-free supernatants. The concentration of lactic acid produced by the ten Lactobacillus strains in the presence of prebiotics ranged from 73–205 mM. L. helveticus B1929 produced the highest concentration of acetic acid ~19 mM, while L. paraplantarum B23115 and L. paracasei ssp. paracasei B4564 produced the highest concentrations of propionic (1.8–4.0 mM) and butyric (0.9 and 1.1 mM) acids from prebiotic fermentation. L. mali B4563, L. paraplantarum B23115 and L. paracasei ssp. paracasei B4564 were identified as butyrate producers for the first time. These strains hold potential as synbiotics with FOS or inulin in the development of functional foods, including infant formula.
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spelling pubmed-85377022021-10-24 Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin † Renye, John A. White, Andre K. Hotchkiss, Arland T. Microorganisms Article Novel probiotic strains that can ferment prebiotics are important for functional foods. The utilization of prebiotics is strain specific, so we screened 86 Lactobacillus strains and compared them to Bifidobacterium breve 2141 for the ability to grow and produce SCFA when 1% inulin or fructo-oligosaccharides (FOS) were provided as the carbon source in batch fermentations. When grown anaerobically at 32 °C, ten Lactobacillus strains grew on both prebiotic substrates (OD(600) ≥ 1.2); while Lactobacillus coryniformis subsp. torquens B4390 grew only in the presence of inulin. When the growth temperature was increased to 37 °C to simulate the human body temperature, four of these strains were no longer able to grow on either prebiotic. Additionally, L. casei strains 4646 and B441, and L. helveticus strains B1842 and B1929 did not require anaerobic conditions for growth on both prebiotics. Short-chain fatty acid analysis was performed on cell-free supernatants. The concentration of lactic acid produced by the ten Lactobacillus strains in the presence of prebiotics ranged from 73–205 mM. L. helveticus B1929 produced the highest concentration of acetic acid ~19 mM, while L. paraplantarum B23115 and L. paracasei ssp. paracasei B4564 produced the highest concentrations of propionic (1.8–4.0 mM) and butyric (0.9 and 1.1 mM) acids from prebiotic fermentation. L. mali B4563, L. paraplantarum B23115 and L. paracasei ssp. paracasei B4564 were identified as butyrate producers for the first time. These strains hold potential as synbiotics with FOS or inulin in the development of functional foods, including infant formula. MDPI 2021-09-24 /pmc/articles/PMC8537702/ /pubmed/34683341 http://dx.doi.org/10.3390/microorganisms9102020 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Renye, John A.
White, Andre K.
Hotchkiss, Arland T.
Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †
title Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †
title_full Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †
title_fullStr Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †
title_full_unstemmed Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †
title_short Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin †
title_sort identification of lactobacillus strains capable of fermenting fructo-oligosaccharides and inulin †
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537702/
https://www.ncbi.nlm.nih.gov/pubmed/34683341
http://dx.doi.org/10.3390/microorganisms9102020
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