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Utilization of different types of dietary fibres by potential probiotics

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Abstract:

A better understanding of the functionality of probiotics and dietary fibres with prebiotic activity is required for the development of improved synbiotic preparations. In this study, utilization of β(2–1) fructans, galactooligosaccharides, and plant polysaccharides as prebiotics by lactobacilli, bifidobacteria, and pediococci was investigated. Our results demonstrate that prebiotics with linear chains consisting of galactose units are better utilized by probiotics than are those consisting of glucose and fructose units, and the ability of probiotic bacteria to utilize prebiotics is strain-specific. In addition, rye fructooligosaccharides represent a prebiotic fibre that supports the growth of a wide range of probiotic cultures and as such has a potential to improve the successfulness of probiotic treatments. This study also demonstrates dietary fibre utilization by pediococci and provides data supporting the possible use of pediococci as a probiotic in synbiotic combinations.

Keywords: bactéries lactiques; lactic acid bacteria; oligosaccharides; polysaccharides; prebiotics; probiotics; probiotiques; prébiotiques

Document Type: Research Article

DOI: http://dx.doi.org/10.1139/w11-077

Affiliations: Agriculture and Agri-Food Canada, Guelph Food Research Center, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.

Publication date: October 27, 2011

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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