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

John A Renye,Arland T Hotchkiss,Andre K White

doi:10.3390/microorganisms9102020

Abstract

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 (OD600 ≥ 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.

Highlights

Lactic acid bacteria (LAB) are second only to yeasts as the most important group of microorganisms used worldwide by the food and feed industries
Both strains were shown to grow on FOS and inulin resulting in optical densities >1.5 (Figure 1). These results suggest that their enhanced survival within an alginate matrix containing FOS or inulin [11] was grow on FOS and inulin resulting in optical densities > 1.5 (Figure 1). These results suggest that their enhanced survival within an alginate matrix containing FOS or inulin [11] was maybe due due to to their maybe their ability ability to to metabolize metabolizethe theprebiotics, prebiotics,rather ratherthan thanthe theresult resultofofa aprebioticprebioticinduced stress response which was reported to occur in induced stress response which was reported to occur in L. rhamnosus [27].Other
Another study demonstrated the prebiotic potential of native and commercial inulin for supporting the growth of L. paraplantarum strains; growth on FOS was not assessed [55]. This is the first study to report on the identification of L. helveticus, L. lactis, L. paraplantarum, and L. mali strains capable of fermenting both FOS and inulin

Summary

Introduction

Lactic acid bacteria (LAB) are second only to yeasts as the most important group of microorganisms used worldwide by the food and feed industries They serve as essential biocatalysts for production of fermented foods and their predominant metabolic endproduct, lactic acid, has functioned as a natural food preservative for centuries. Probiotics were reported to provide several health benefits to consuming hosts, including but not limited to: alleviation of lactose intolerance; lowering serum cholesterol; antioxidant, antihypertensive, anti-obesity and antidiuretic activities; immunomodulatory effects; and preventing the growth and colonization of microbial pathogens within the gastrointestinal tract [1].

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Results

Conclusion