Comparison of the growth of Lactobacillus acidophilus and Bifidobacterium bifidum species in media supplemented with selected saccharides including prebiotics

• Autorzy: Goderska K. , Nowak J. , Czarnecki Z.

Warianty tytułu

PL

Porownanie wzrostu bakterii z gatunku Lactobacillus acidophilus i Bifidobacterium bifidum na podlozach z dodatkiem wybranych sacharydow w tym prebiotykow

• Języki publikacji: EN

Abstrakty

EN

The performed investigations evaluated the growth dynamics of Lactobacillus acidophilus DSM 20079, Lactobacillus acidophilus DSM 20242, Bifidobacterium bifidum DSM 20082, Bifidobacterium bifidum DSM 20215, Bifidobacterium bifidum DSM 20239, Bifidobacterium bifidum DSM 20456 in media supplemented with various saccharides, including prebiotic preparations. The addition of saccharides to the medium exerted a significant influence not only on the number of bacterial cells but also on their acid-creating capability. Glucose, lactose and saccharose tumed out to be the easiest available saccharides for all the bacterial strains tested. In the media supplemented with these sugars the highest numbers of bacterial cells were determined. At the shortage of mono- and disaccharides, all strains of the bacteria tested were capable of utilising the prebiotic preparations as sources of carbon and energy in the media. The amount and isomeric forms of lactic acid produced by Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20239 were determined. Both strains meet the reąuirements adopted by the WHO and produce more than 70% lactic acid L(+) in the media with the addition of various saccharides. Lactobacillus acidophilus DSM 20079 was found to produce significantly higher amount of lactic acid in different media.

PL

W pracy podjęto badania nad dynamiką wzrostu bakterii Lactobacillus acidophilus DSM 20079, Lactobacillus acidophilus DSM 20242, Bifidobacterium bifidum DSM 20082, Bifidobacterium bifidum DSM 20215, Bifidobacterium bifidum DSM 20239, Bifidobacterium bifidum DSM 20456 w podłożach z dodatkiem różnych sacharydów, w tym preparatów prebiotycznych. Dodatek sacharydów do podłoża znacząco wpłynął zarówno na liczbę komórek bakterii, jak i ich zdolność kwasotwórczą. Najłatwiej dostępnymi sacharydami dla wszystkich testowanych szczepów okazały się: glukoza, laktoza i sacharoza i to w podłożu z dodatkiem tych właśnie cukrów oznaczano najwyższą liczbę komórek bakterii. Przy deficycie mono- i disacharydów wszystkie szczepy testowanych bakterii były zdolne do wykorzystania preparatów prebiotycznych jako źródeł węgla i energii w pożywkach. Oznaczono ilość i formy izomeryczne produkowanego kwasu mlekowego przez Lactobacillus acidophilus DSM 20079 i Bifidobacterium bifidum DSM 20239. Obydwa szczepy spełniają wymagania stawiane przez WHO, produkując powyżej 70% kwasu mlekowego L(+) w podłożach z dodatkiem różnych sacharydów. Istotnie wyższe ilości kwasu mlekowego na różnych podłożach produkuje szczep Lactobacillus acidophilus DSM 20079.

Słowa kluczowe

EN

probiotic; prebiotic; Lactobacillus acidophilus; Bifidobacterium bifidum; lactic acid; growth; medium; saccharide; food additive; medium supplementation; prebiotic preparation; addition

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 2
• Opis fizyczny: p.5-20,fig.,ref.

Twórcy

autor

Goderska K.

• University of Life Sciences in Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Nowak J.

autor

Czarnecki Z.

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