Effect of inulin-type fructans and galactooligosaccharides on cultures of Lactobacillus strains isolated in Algeria from camel’s milk and human colostrum
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Ibtissem Derriche [2] ; Alicja M. Nogacka [1] ; Nuria Salazar Garzo [1] ; Patricia Rúas Madiedo ; Miguel Gueimonde ; Farid Bensalah [2] ; Clara González de los Reyes-Gavilán
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[1] Instituto de Productos Lácteos de Asturias
Instituto de Productos Lácteos de Asturias
Villaviciosa, España
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[2] Department of Biology, Laboratory of Microbial Genetics, Ahmed Ben Bella ORAN 1 University, Oran, Algeria
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 27, Nº 3, 2021, págs. 223-233
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Bacteria from the genus Lactobacillus are responsible for spontaneous food fermentations. Some species, such as Lactobacillus casei and Lactobacillus brevis, have the “Qualified Presumption of Safety” status recognized by the European Food Safety Authority. Several of their strains are used as probiotics in foods and sometimes are included in synbiotic combinations together with prebiotics. New microbial strains isolated from different sources represent an opportunity to use them for the production of traditional food products. The capacity of three selected strains (one isolated from Camel’s milk and identified by partial 16 S rRNA gene sequencing as L. brevis, and two isolated from human colostrum and identified as L. paracasei/L. casei and L. brevis, respectively) was assessed in vitro for the ability to survive in gastrointestinal conditions (low pH and high bile salts concentrations). We also tested the capacity of growth and the production of organic acids and volatile compounds by high-performance liquid chromatography and gas chromatography, respectively, when these bacteria were incubated anaerobically in the presence of inulin, fructooligosaccharides, or galactooligosaccharides as the main carbon sources. The strains were able to survive in simulated gastrointestinal conditions and to grow in inulin, fructooligosaccharides, and galactooligosaccharides. However, they displayed different profiles of organic acids and volatile compounds, mainly depending on the microbial species and the prebiotic used. The influence that the combined use of strains and different prebiotics could exert on the organic acids and volatiles formed in food and in the gut should be assessed for each synbiotic combination and food product.
