Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems

Abstract

Lactobacilli generally used in the production of fermented food products such as yogurt, sauerkraut, pickles, and wine also function as a probiotic culture benefiting humans and animals by improving gut microbial balance. Lactobacilli are known to derive metabolic energy from homofermentative or heterofermentative carbohydrate fermentation to accomplish its complex nutritional requirements (Didari et al., 2014; Makarova et al., 2006). Among many strains and species of lactobacilli which are used commercially as probiotics, Lactobacillus casei have been added to a variety of dairy-based products such as fermented milks and yogurts (Hoppe & Larsen, 2009). L. casei is also studied in fermented soy milk (Kumari et al., 2018), vegetable and fruit juices (Martins et al., 2013), apricot juice (Bujna et al., 2018), etc. L. casei is a gram-positive, nonmotile, nonspore forming, and facultative heterofermentative strain which can entirely convert hexoses (Srinivas et al., 1990) into lactic acid via Embden-Meyerhof-Parnas (EMP) pathway. However, in the presence of complex carbohydrates or carbohydrate limiting environment, acetic acid and ethanol are formed in addition to butyric acid, formic acid, and lactic acid (Gobbetti & Minervini, 2014). L. casei has been isolated not only from traditional milk cultures around the world like Indonesian dadih, Indian Dahi, Ethiopian ititu, and Kenyan maziwa Lala, but also from olive fermentation, meats, sausages, wine, and

Viability, Storage Stability and In Vitro Gastrointestinal Tolerance of Lactiplantibacillus plantarum Grown in Model Sugar Systems with Inulin and Fructooligosaccharide Supplementation

“…A positive growth effect of 1% inulin of L. plantarum ST16 Pa has been reported by da Silva Sabo et al [43]. A similar dose-dependent effect of inulin and FOS was reported by Parhi et al [35] on the growth of L. casei. Moreover, Munoz et al [44] reported that CFU increased with increasing FOS (1%, 2%) concentration for L. casei LE8, but CFU decreased with increasing FOS (5%) concentration for L. plantarum LE27.…”

“…The survival assay was performed according to Bevilacqua et al [39]; modified by Parhi et al [35]. MRS broth (20 mL) was dispensed in Schott bottles and inoculated at 5% w/v with L. plantarum (Figure 1).…”

“…Similarly, an ATP-dependent transport system was reported by Kaplan, Hutkins [33] in L. paracasei 1195 and a set of five genes located in a single locus encoding sucrose phosphoenolpyruvate transport system (PTS), a β-fructofuranosidase, a fructokinase, an α-glucosidase, and a sucrose operon repressor were identified in L. plantarum WCFS1 [34]. In a previous study on another Lactobacillus strain, the effects of inulin and FOS on the growth and viability of Lactobacillus casei in media containing different sugars such as glucose, fructose, sucrose, and lactose were investigated [35]. However, as probiotic properties are strain-specific [36], the present study investigates the effects of inulin and FOS supplementation on the growth, storage stability, and in vitro gastrointestinal tolerance of different L. plantarum sugar systems.…”

In vitro Study of Bifidobacterium lactis BL-99 With Fructooligosaccharide Synbiotics Effected on the Intestinal Microbiota

“…Probiotics can promote the utilization of FOS by intestinal microbiota ( 40 ). Parhi et al ( 41 ) show that Lactobacillus casei can promote the utilization of FOS by fecal microbes, thereby altering the intestinal microbial composition. The results of the population trial showed that Bifidobacterium longum W11 combined with FOS synbiotics could improve the defecation frequency and reduce the colonic transport time of constipated patients ( 42 ).…”

Growth and survival of Bifidobacterium breve and Bifidobacterium longum in various sugar systems with fructooligosaccharide supplementation

“…Modified Bifidobacterium broth (250 lL) was dispensed in a 96-well plate in an anaerobic chamber, and the plate was then incubated and measured simultaneously inside a TECAN SparkÒ10 M microplate reader (TECAN, Gro ¨dig, Austria) at 37 °C for 24 h. Microbial growth was monitored by measuring the absorbance at OD 600 every 60 min intervals, with 15 s auto-shaking at 1440 rpm before each measurement. Growth Index (%) was calculated using the equation according to Bevilacqua et al (2016), modified by Parhi et al (2021a):…”