Journal of Pure and Applied MicrobiologyVol. 11 No. 4

Enhancement of Short Chain Fatty Acid Production by Co-cultures of Probiotics Fermentation with Pearl Millet (pennisetum glaucum) Fibre Fractions

Umar Farooq1,2*, Xiaoming Liu1 and Hao Zhang1

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, Jiangsu, China. 2University Institute of Diet & Nutritional Sciences, The University of Lahore-Islamabad Campus, Islamabad, Pakistan.

Received on 20 November 2017 and accepted on 25 December 2017



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.

Keywords : Probiotic fermentation, Short chain fatty acid, Co-cultures, Gas liquid chromatography.