Abstract
The present study explored the possible prebiotic application of potato peel and bamboo shoot extracts for the proliferation of lactic acid bacteria (LAB) from diverse niches and their tolerance ability to simulated gastrointestinal tract (GIT) conditions was also examined. Initially, the complete 16S rDNA sequencing of selected isolates revealed them as Lactobacillus paracasei (6), Staphylococcus simulans (2), and Streptococcus thermophilus (1). Higher cell densities and rapid pH change were obtained from cultured media supplemented with BS (2%) and PP (2%) as a carbon source. Their higher tolerance and the lowest reducing sugar abilities were obtained for BS at pH 2.5 and 9.0, while at pH 3.5 and 8.0 for PP. The isolates were screened for additional functional and technological properties to harvest the most appropriate starter. The selected isolates harbored promising functional properties such as amylase presence, cell surface hydrophobicity, autoaggregation, proteolytic and lipolytic activity, antifungal action, as well as exopolysaccharide production. On the basis of these attributes, microencapsulated strain K3 was found resistant to gastrointestinal conditions after 2 h, resulting in significantly (p ≤ 0.05) improved survival compared to non-capsulated strain. The current approach presents an interesting economical strategy to modulate LAB through supplementation of plant-derived carbon sources as well as to enhance their survival under GIT.
Highlights
Lactic acid bacteria (LAB), known as the powerhouse of dairy industry with proven health benefits, are abundant in nature and they are mostly used in food and fermentation industry (Thakur et al, 2016b)
As per OD600 nm value, the density of LAB supplemented with bamboo shoots (BSs) was observed at the highest levels after different intervals of fermentation
All the tested LAB showed an appreciable rise in growth density of about 0.2–1.2 as well as rapid pH change after 12 h was noticed by using BS rather than inulin and potato peel (PP)
Summary
Lactic acid bacteria (LAB), known as the powerhouse of dairy industry with proven health benefits, are abundant in nature and they are mostly used in food and fermentation industry (Thakur et al, 2016b). Due to the high demand for probiotic foods, which contain live bacteria, there is a continuous need to provide the novel and cost-effective sources. There comes the role of prebiotic which constitutes non-digestible food components to beneficially modulate the gut microbes in the gastrointestinal tract (GIT) and thereby exerts health-promoting effects (Zheng et al, 2016). Due to non-digestibility in the stomach, these ingredients can be utilized by both bifidobacteria and lactobacilli in the lower GIT as a substrate during fermentation. Due to increasing demand for prebiotics, it is imperative to find novel sources of prebiotics which are relatively cost-effective. The studies on the validations of prebiotics are limited and only include commercial inulin, galactooligosaccharides (GOSs), fructooligosaccharides, and xylooligosaccharides (Belizario and Napolitano, 2015)
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