期刊
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
卷 11, 期 4, 页码 2031-2038出版社
DR M N KHAN
DOI: 10.22207/JPAM.11.4.47
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资金
- National Science Fund for Distinguished Young Scholars [31125021]
- National High Technology Research and Development Program of China (863 Program) [2011AA100901y2011AA100902]
- Key program of National Natural Science Foundation of China [20836003]
- National Basic Research Program of China (973 Program) [2012CB720802]
- National Science and Technology Pillar Program [2010C0070311]
- 111 project [B07029]
- Fundamental Research Funds for the Central Universities [JUSRP111A31, JUSRP31103]
Pearl millet dietary fibre fermentation using four co-culture of three probiotic strains Lactobacillus rhamnosus, Bifidobacterium longum, Bifidobacterium bifidus was studied for production of short chain fatty acids (SCFA). All co-cultures were grown on specific medium containing pearl millet fibre fractions; IDF, SDF, TDF as a main carbon source. SCFA production of the probiotics co-cultures was measured at 0, 6, 24, and 48 h using gas liquid chromatography. SCFA formation among the fibre fractions followed the pattern of TDF> SDF> IDF irrespective of co-cultures, indicated that TDF is the best possible dietary fibre for SCFA production. During all co-cultures fermentation with pearl millet fibre fractions, quantity of different SCFA's produced was acetate> propionate > butyrate. The SCFA quantity was observed low with co-culture of probiotic comprised of same genus (p < 0.05). During 48 h fermentation, co-cultures (BL+ BB, BB+ LR and BL+ LR) digested 81-88 % of the millet fibre fractions. Bifidobacterium bifidum + Bifidobacterium longum + Lactobacillus rhamnosus co-culture was found most efficient during pearl millet fermentation which digested the 97% fibre fractions and produced more SCFA than other combinations in the study. These findings conferred pearl millet dietary fibre fractions as new potential prebiotic for tested probiotic co-cultures.
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