Fermentation of D-Tagatose by Human Intestinal Bacteria and Dairy Lactic Acid Bacteria

Abstract

A number of 174 normal or pathogenic human enteric bacteria and dairy lactic acid bacteria were screened for D-tagatose fermentation by incubation for 48 hours. Selection criteria for fermentation employed included a drop in pH below 5.5 and a distance to controls of more than 0.5. Only a few of the normal occurring enteric human bacteria were able to ferment D-tagatose, among those Enterococcus faecalis, Enterococcus faecium and Lactobacillus strains. D-Tagatose fermentation seems to be common among lactic acid bacteria. Most of the analyzed dairy lactic acid bacteria fermented D-tagatose, and among those Lactobacillus, Leuconostoc and Pediococcus strains fermented most strongly, but also strains of Enterococcus, Streptococcus and Lactococcus fermented D-tagatose. None of the analyzed Bi dobacterium strains fermented tagatose.

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

“…Sequence analysis of the DNA flanking galK revealed an open reading frame (ORF) upstream with homology to a a-galactosidase gene and a downstream ORF with homology to galT from other LAB. The utilization of d-tagatose has been recently studied (Bertelsen, Andersen, & Tvede, 2001).…”

Galacto-oligosaccharides and Other Products Derived from Lactose

“…Those genera able to ferment tagatose included Enterococcus and Lactobacillus, but not Bifidobacterium. Many dairy lactic acid bacteria, such as lactococci and streptococci, fermented tagatose readily (Bertelsen et al, 2001). It is claimed that its fermentation in the colon results in an increased production of butyrate relative to that of acetate and propionate Jensen, 1999, Laerke et al, 2000;Bertlesen et al, 1999).…”

Technological and Functional Applications of Low‐Calorie Sweeteners from Lactic Acid Bacteria

“…Its unabsorbed fraction is completely fermented by the intestinal microflora in intestine and the formed short‐chain fatty acids are quickly absorbed and metabolized. During fermentation, there is a relatively low‐energy recovery, and rather a certain amount of energy is lost due to increased biomass excretion of the microflora (Bertelsen and others 2001). D‐tagatose has a sucrose‐like taste with no cooling effect or aftertaste.…”

“…The high frequency of tagatose fermentation between intestinal Lactobacillus and Enterococus was confirmed in the dairy‐type lactobacilli and Enterococus species. None of the Bifidobacterium tested was able to ferment tagatose (Bertelsen and others 2001). Lactobacilli are important inhabitants of the intestinal tract of man and animals and they are believed to exert positive effects on intestinal function and health (Klaenhammer 1998).…”