Effect of prebiotic substances on growth, fatty acid profile and probiotic characteristics of Lactobacillus brevis NM101-1

• Published in: Microbiology (New York) 2017-09, Vol.86 (5), p.618-628
• Main Author: Gomaa, E. Z.
• Format: Article
• Language: English
• Subjects: Acetic acid; Acid production; Biomedical and Life Sciences; Carbon sources; Dietary supplements; Experimental Articles; Fatty acids; Food; Hydrophobicity; Inulin; Lactic acid; Life Sciences; Medical Microbiology; Microbiology; Prebiotics; Probiotics; Yogurt
• ISSN: 0026-2617; 1608-3237
• DOI: 10.1134/S0026261717050095

Utilization of both probiotics and prebiotics in diet supplements and food products has gained a great interest because of their health benefits. In the present study, the effect of 6 commercially available prebiotic substances on the growth, acidifying activity, fatty acid profile and probiotic characteristics of Lactobacillus brevis NM101-1 was investigated in vitro for the development of synbiotic preparations. The results indicated the selective fermentability of prebiotics by the probiotic bacterial strain and absence of metabolism by pathogenic bacteria. Garlic and onion extracts as well as chicory flour as sources of inulin were the best carbon sources for growth and acidifying activity of the strain. The addition of onion extract to the medium exerted a significant influence on acetic acid production. However, the highest biosynthesis of lactic acid was recorded in the presence of glucose. Supplementation of MRS medium with prebiotic substances caused an increase in the ratio of unsaturated to saturated fatty acids of bacterial cells. Furthermore, resistance to gastrointestinal conditions, hydrophobicity and inhibition of bacterial pathogens as international guidelines for probiotics were enhanced by a combination of probiotic L. brevis and prebiotics which indicated that a convenient prebiotic substance have to be chosen for each probiotic bacterial strain for potential synbiotic preparation.