The ability to use sugars and sugar substitutes as prebiotics by Serbian autochthonous lactic acid bacteria

Mirjana Grujović,Katarina Mladenović,Ljiljana Čomić

doi:10.5937/kgjsci2042113g

Abstract

The purpose of this study was the investigation of the growth ability of lactic acid bacteria (LAB), isolated from traditionally made cheese from Southeastern Serbia, in the presence of different percent of sugars and sugar substitutes (fructose, lactose, inulin, and mannitol). Dextrose was included for comparative purposes. The results indicated that fructose and lactose stimulated the growth of Lactobacillus strains, with exceptions of Lactobacillus plantarum KGPMF62 and Lb. plantarum LP 299v. Lactose showed similar effects like dextrose on the growth of Lactococcus strains, while higher growth rates of Enterococcus hirae KGPMF9, E. durans KGPMF10, E. faecium KGPMF14, and E. faecalis KGPMF47 were observed for lactose and mannitol. The results indicated the potential use of tested sugars and sugar substitutes as prebiotic compounds for the development of symbiotics with tested LAB, in medical or food industry.

Highlights

The probiotics are defined as feed additives, formed by live microbes that showed a beneficial effect on the host health (SCHREZENMEIR and DE VRESE, 2001)
Due to the considerable scientific and commercial interest in prebiotics and probiotic bacteria as symbiotics, the purpose of this research was to study the capacity of some autochtonous Lactic acid bacteria (LAB), to ferment lactose, fructose, mannitol and inulin
The chosen strains of LAB were identified as Lactococcus lactis subsp. lactis, Lc. lactis subsp. lactis biovar. diacetylactis, Lactobacillus fermentum, Lb. plantarum, Lb. brevis, Enterococcus faecalis, E. faecium, E. durans, and E. hirae, by using the MALDI-TOF mass spectrometry

Summary

Introduction

The probiotics are defined as feed additives, formed by live microbes that showed a beneficial effect on the host health (SCHREZENMEIR and DE VRESE, 2001). The researchers investigated the Lactobacillus and Lactococcus genera for potential beneficial use for humans as probiotics (KIMOTO-NIRA et al, 2007; HERNANDEZ-HERNANDEZ et al, 2012; SHOKRYAZDAN et al, 2014). It is noticed the increase of interest regarding the commercial utilization of Lactobacillus strains isolated from traditional and naturally fermented dairy products (MAGDOUB et al, 2015). There is no universal strain that would provide all the suggested benefits, not even strains of the same species (PAVLI et al, 2016)

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Results