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Published on: July 31, 2019
Sugar fermentation in probiotic bacteria--an in vitro study.
M Hedberg1, P Hasslöf, I Sjöström
1Department of Odontology, Oral Microbiology, Faculty of Medicine, Umeå University, Umeå, Sweeden.
Oral Microbiology and Immunology
|October 29, 2008
Summary
Probiotic bacteria in food show varied acid production from sugars. Lactobacillus plantarum demonstrated the highest fermentation activity, while other strains had limited metabolic capabilities.
Area of Science:
- Microbiology
- Food Science
- Probiotics
Background:
- The market for probiotic-supplemented foods is expanding rapidly.
- Understanding the metabolic activity of probiotic strains is crucial for product development.
Purpose of the Study:
- To evaluate and compare the acid production capabilities of selected commercial probiotic strains.
- To assess the fermentation of various carbohydrates by different Lactobacillus species.
Main Methods:
- Six Lactobacillus strains were cultured and subjected to fermentation assays with 12 different carbohydrates.
- Acid production was monitored by pH changes under aerobic and anaerobic conditions over 72 hours.
- Strain identity was confirmed using the API 50 CH system.
Main Results:
- Lactobacillus plantarum fermented most tested sugars, except melibiose, raffinose, and xylitol.
- Lactobacillus rhamnosus strains showed lower activity; L. rhamnosus GG was more active than LB21.
- Lactobacillus paracasei and Lactobacillus reuteri exhibited limited acid production from tested sugars.
Conclusions:
- Significant differences in metabolic acid production from dietary sugars exist among probiotic strains.
- The choice of probiotic strain impacts its functional performance in food applications.
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