Isolation of Efficient Xylooligosaccharides-Fermenting Probiotic Lactic Acid Bacteria from Ethnic Pickled Bamboo Shoot Products

Abstract

Xylooligosaccharides (XOSs) are produced from xylan, which is a component of the hemicellulose that can be found in bamboo shoots. Naw Mai Dong, an ethnic pickled bamboo shoot product of northern Thailand, is generally characterized as acidic and has a sour taste. It can be considered a potential source of probiotic lactic acid bacteria (LAB). This study aimed to isolate efficient XOSs-fermenting probiotic LAB from ethnic pickled bamboo shoot products. A total of 51 XOSs-fermenting LAB were recovered from 24 samples of Naw Mai Dong, while 17 strains exhibited luxuriant growth in xylose and XOSs. Among these, seven strains belonging to Levicaseibacillus brevis and Pediococcus acidilactici exhibited similar growth in glucose, xylose, and XOSs, while the rest showed a weaker degree of growth in xylose and XOSs than glucose. Sixteen strains exhibited resistance under gastrointestinal tract conditions and displayed antimicrobial activity against foodborne pathogens. Notably, Lv. brevis FS2.1 possessed the greatest probiotic properties, with the highest %hydrophobicity index and %auto-aggregation. Effective degradation and utilization of XOSs by probiotic strains are dependent upon xylanase and β-xylosidase production, as well as xylose metabolism. It can be concluded that pickled bamboo shoot products can be a beneficial source of XOSs-fermenting probiotic LAB.

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

“…The resulting cell suspension was assigned as the cell-bound enzyme. The β-fructosidase activity was assayed according to the method employed in a previous study [ 36 ] with some modifications. Briefly, β-fructosidase activity was assayed by mixing 50 μL of enzyme and 50 μL of 0.5% (w/v) sucrose prepared in 100 mM sodium phosphate buffer at a pH value of 6.5.…”

Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts

“…Plackett and Burman design (PBD) was used to screen for the most effective factors that positively influenced the extraction efficiency as follows: cellulase (1–10 U/g dw tea), xylanase (1–10 U/g dw tea), pectinase (1–10 U/g dw tea), temperature (45–65 °C), and time (10–50 min). All enzymes used in this experiment, including cellulase, xylanase, and pectinase, were standardized by determining the enzyme activity according to the method previously described by Kanpiengjai et al [22] with some modifications. The definition of each enzyme is as follows.…”

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

“…They can promote the production of butanoic acid and the breakdown of molecules like citric acid and malic acid, allyl isothiocyanate, 3-butenyl isothiocyanate, and 2-phenylethyl isothiocyanate [ 48 ]. Specific microorganisms can ferment insoluble substances in plants, such as xylooligosaccharides [ 49 ].…”