Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products

Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of t...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2019-09, Vol.39 (3), p.747-753
Main Authors: FIGUEROA-GONZÁLEZ, Ivonne, RODRÍGUEZ-SERRANO, Gabriela, GÓMEZ-RUIZ, Lorena, GARCÍA-GARIBAY, Mariano, CRUZ-GUERRERO, Alma
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Oligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Oligomate 55, while the worst according to these parameters was L. casei Shirota on Frutafit. Prebiotic index and prebiotic activity score describe well the selective growth of probiotics supported by prebiotics; therefore, they could be useful tools to define adequate combinations in colonic foods development.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.07318