In vitro Prebiotic Selection of Probiotic Lactic Acid Bacterium, Lactobacillus mindensis CA4
In vitro Prebiotic Selection of Probiotic Lactic Acid Bacterium, Lactobacillus mindensis CA4
Dyana Louis Anak Peter, Elldiwirna Saimen, Lucky Poh Wah Goh, Mohd. Khalizan Sabullah, Rahmath Abdulla, Jualang Azlan Gansau and Roslina Jawan*
ABSTRACT
Prebiotics are indigestible fibre components that are only fermented by the gut microbiota and provide benefits to the host’s wellbeing and health. However, probiotic substrate preferences vary according to the strain, and choosing a suitable prebiotic is essential to produce symbiotic products. This study aimed to investigate fermentability of different types of prebiotics by bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacterium, Lactobacillus mindensis CA4. The prebiotic tested were bambangan, noni, tuhau,torch ginger, and mung bean at concentrations of 0.5, 1.0, 1.5, 2.0 and 2.5% (v/v), respectively. All data were recorded at 0, 24, and 48 h of incubation time. Results showed that nonifruit was the most preferred prebiotic due to constant leading in viable cell count until 48 h of fermentation. The viable cells count in the glucose-free MRS medium supplemented with nonistarted at 8.83 × 106 CFU/mL (before fermentation) and increased to 8.67 × 108 CFU/mL (24 h) and slightly decreased to 2.55 × 108 CFU/mL (48 h). Result also demonstrated that the viable cells count in a medium supplemented with bambangan, noniand mung bean significantly increased with increasing concentrations (0.5 – 2.5%, v/v). However, the viable cells count was decreased in medium supplemented with tuhauand torch ginger within 24 h of fermentation. Result shows that the type and concentration of prebiotics exhibited a significant effect on the bacterial growth population of Lactobacillus mindensis CA4 and can be used in the production of functional foods containing prebiotic ingredients or as supplementation of prebiotic in diet. A potential type with perfect formulation of prebiotics will exert myriad effects on health promotion and gives very promising market in the food industry not only for economic but also scientific evidence of its advantages.
To share on other social networks, click on any share button. What are these?
August 2024
Vol. 40, Sp. Iss. 1
