丙酸盐
丁酸盐
发酵
益生菌
短链脂肪酸
鼠李糖乳杆菌
双歧杆菌
食品科学
短双歧杆菌
嗜酸乳杆菌
乳酸菌
长双歧杆菌
化学
细菌
生物
生物化学
遗传学
作者
Warnakulasuriya Mary Ann Dipika Binosha Fernando,Steve Flint,K. K. D. S. Ranaweera,A. Bamunuarachchi,Stuart Johnson,Charles S. Brennan
标识
DOI:10.1080/09637486.2017.1340932
摘要
This study compared the rate of short chain fatty acid (SCFA) production by different probiotic combinations of Lactobacillus and Bifidobacterium to determine any synergistic effects. Six different fibre fractions were fermented with nine combinations of Lactobacillus rhamnosus (LR), Lactobacillus acidophilus (LA), Bifidobacterium longum (BL) and Bifidobacterium breve (BB) for 0, 6, 24 and 48 h. SCFAs were quantified by gas chromatography. Inter-genus combinations of bacteria produced more SCFA, especially BB + BL + LR, compared to intra-genus that yielded the lowest SCFA production. Acetate was the most abundant, while propionate and butyrate were the most utilised. The SCFA formation was as acetate > propionate > butyrate and the total dietary fibre produced most of the SCFA. Most combinations utilised 60–80% of the fibre; BB + BL + LR digested the fibre completely. The quantity, pattern and the time of release of SCFA depends on the genus, but the combination of pre and probiotics is of great importance for the outcome.
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