Utilization of sugars by Lactobacillus acidophilus strains

Srinivas, D.; Mital, B. K.; Garg, Shweta

doi:10.1016/0168-1605(90)90007-r

Cited by 31 publications

(16 citation statements)

References 10 publications

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“…NC, negative control Cell Viability (%) (c) Hedberg et al (2008), Saxelin (1997), andCorcoran et al (2005) which reported inefficient utilization of lactose by lactic acid bacteria, the results in this study showed that L. casei was able to survive particularly in higher concentrations of lactose (4%) with and without 4% inulin supplementation on day-6. In survival assays, slow transport of lactose (Honda et al, 2012) and slower utilization of lactose (Srinivas et al, 1990) in Lactobacillus might be an advantage in which lactose may be available for a longer period in comparison to other sugars resulting in cell survivability till day-10.…”

Section: The Growth Of L Casei In Different Sugar Systems With Inumentioning

confidence: 99%

Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems

Parhi

Song

Choo

2021

J. Food Process. Preserv.

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Lactobacilli generally used in the production of fermented food products such as yogurt, sauerkraut, pickles, and wine also function as a probiotic culture benefiting humans and animals by improving gut microbial balance. Lactobacilli are known to derive metabolic energy from homofermentative or heterofermentative carbohydrate fermentation to accomplish its complex nutritional requirements (Didari et al., 2014; Makarova et al., 2006). Among many strains and species of lactobacilli which are used commercially as probiotics, Lactobacillus casei have been added to a variety of dairy-based products such as fermented milks and yogurts (Hoppe & Larsen, 2009). L. casei is also studied in fermented soy milk (Kumari et al., 2018), vegetable and fruit juices (Martins et al., 2013), apricot juice (Bujna et al., 2018), etc. L. casei is a gram-positive, nonmotile, nonspore forming, and facultative heterofermentative strain which can entirely convert hexoses (Srinivas et al., 1990) into lactic acid via Embden-Meyerhof-Parnas (EMP) pathway. However, in the presence of complex carbohydrates or carbohydrate limiting environment, acetic acid and ethanol are formed in addition to butyric acid, formic acid, and lactic acid (Gobbetti & Minervini, 2014). L. casei has been isolated not only from traditional milk cultures around the world like Indonesian dadih, Indian Dahi, Ethiopian ititu, and Kenyan maziwa Lala, but also from olive fermentation, meats, sausages, wine, and

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Section: The Growth Of L Casei In Different Sugar Systems With Inumentioning

confidence: 99%

Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems

Parhi

Song

Choo

2021

J. Food Process. Preserv.

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“…In the case of L. acidophilus La5, the concentration of fructose decreased drastically after 24 h of fermentation, while the concentration of glucose and disaccharides slightly decreased. Generally, L. acidophilus prefers glucose to fructose, and it is a homofermentative organism that utilizes glucose through the Embden Meyerhof Parnas (EMP) pathway (32). Our results showed that in a complex medium like pineapple juice, with the presence of several fermentable sugars and other compounds, the order of utilization of sugars may be changed.…”

Section: Resultsmentioning

confidence: 99%

Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains

et al. 2019

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Pineapple is an economically significant plant and the third most important fruit crop in the tropical and subtropical regions of the world. In this study, fermentation of pineapple juice with probiotic bacteria Lactobacillus and Bifidobacterium strains as well as changes of some properties in the beverage during storage were investigated. All tested strains exhibited good growth properties on pineapple juice without supplementation of any nutrient compounds. After 24 h fermentation, the cell counts of lactobacilli passed the level of 5 * 10 9 cfu/ml, while the cell number of bifidobacteria reached a level of 10 9 cfu/ml. The highest volumetric productivity (3.5 * 10 8 cfu/ml * h) was observed in L. plantarum 299V. The ratios of lactic acids to acetic acids in the cases of L. plantarum 299V and L. acidophilus La5 were 5.37 and 9.91, respectively. In the case of B. lactis Bb-12, the concentrations of lactic acid and acetic acid were 6 mM and 23 mM in natural juices, and 15 and 21 mM in the case of supplementation with prebiotics at the 16 th h of fermentation, respectively. Additionally, supplementation with prebiotics at the initiation of fermentation resulted 7 mM lactic acid and 23 mM acetic acid at the end of fermentation. Fructose was the most preferred sugar for both lactobacilli and bifidobacteria. Both total phenolic content and antioxidant capacity increased slightly during fermentation and dropped during the storage period. The microbial population did not change significantly during the first month of storage. After the storage period (2 months), the probiotic bacteria lost about 0.11 log cfu/ml viability after treatment with 0.3% pepsin for 135 min, and a further 0.1 log cfu/ml after treatment with 0.6% bile salts. These values were 10 times higher than data from the fresh fermented pineapple juice. Our results are very promising and may serve as a good base for developing probiotic pineapple juice.

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“…In general, the order of sugar utilization by L. acidophilus strains were glucose C fructose [ sucrose C lactose [ galactose. Since L. acidophilus is a homofermentative organism, it utilizes glucose through the Embden Meyerhof Parnas (EMP) pathway [19]. It can be revealed that in medium containing different sugars L. casei preferred lactose as a carbon source for its growth and lactic acid production, followed by glucose and maltose, while sucrose was poorly utilized [20].…”

Section: Resultsmentioning

confidence: 99%

Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

Bujna

Farkas

Tran

et al. 2017

Food Sci Biotechnol

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Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as well as has high antioxidant capacity. In this study, fermentation of this juice by mono- and mixed cultures was investigated. All tested strains exhibited good growth properties on apricot juice without any nutrient supplementation. In monoculture fermentation, 7.2, 7.25, 7.06 and 7.16 log (cfu/mL h) cell yields were observed for Bb-12, Bb-46, 01 and La-5 strains, respectively, and higher cell yields were obtained in the mixed culture fermentation. The antioxidant capacity increased slightly during fermentation. The concentration of acetic acid (27-48 mM) were about doubled in cases of the mixed culture fermentations than of monoculture fermentations (18-30 mM), while the levels of lactic acid were similar (70-90 mM). The relatively high values of these properties offer the potential for development of novel probiotic apricot juice.

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Utilization of sugars by Lactobacillus acidophilus strains

Cited by 31 publications

References 10 publications

Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems

Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems

Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains

Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

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