Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 69, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2020.103952
Keywords
Prebiotics; Released exopolysaccharide (r-EPS); Fermentation; Lactobacillus; Streptococcus
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Funding
- National Natural Science Foundation of China [31871771, U1903108, 31571818]
- Fundamental Research Funds for the Central Universities [KYLH201702, KYYJ201807]
- Natural Science Foundation of Jiangsu Province [BK20161448]
- Key Laboratory of Ministry of Agriculture and Rural Affairs Fund Project (2018)
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The prebiotic potential of exopolysaccharide (r-EPS) structures released from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1 was assessed using in vitro fermentations. Fermentations with pure cultures of Lactobacillus (nine strains) and a Streptococcus strain as well as two food-borne pathogenic Escherichia coli were performed. Scanning electron microscopy and Congo red testing revealed that the three r-EPS fractions had different individual structures. All r-EPS fractions were found to stimulate the growth of the lactobacilli and the Streptococcus strain and inhibit the growth of the E. coli strains. Additionally, the primary structure including molecular weight, monosaccharide composition and glycosidic linkages and the individual structures of three r-EPS fractions were found to influence the mu(max) and cell density of these strains. The results strengthen previous studies on the r-EPS from L. delbrueckii ssp. bulgaricus SRFM-1 and provide additional validation of r-EPS as a potentially novel prebiotic for incorporation in functional foods.
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