Umar Farooq1,2*, Xiaoming Liu1, 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.
DOI: http://dx.doi.org/10.22207/JPAM.11.4.47
(Received: 20 November 2017; accepted: 25 December 2017)
Abstract:
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.