ISSN: 0973-7510

E-ISSN: 2581-690X

Elkeurti Khadidja Nadia and Sahmoune Mohamed Nasser
Soft Technology Laboratory, Physical and Chemical Upgrading of Biological Materials and Biodiversity. University M’Hamed Bougara, Boumerdes, Quoted Frantz Fanon, 35000 Boumerdes, Algeria. Department of Cellular and Molecular Biology, USTHB Algiers.
J. Pure Appl. Microbiol., 2016, 10 (3): 1865-1869
© The Author(s). 2016
Received: 17/06/2016 | Accepted: 26/07/2016 | Published: 30/09/2016
Abstract

The first aim of our study was to screen some humain lactic acid bacteria on the basis of probiotic characteristics. The second aim was therefore to study the bifidogenic properties of D-galacturonic acid, major component of pectin via their in vitro fermentation by four human bacteria strains; Listeria monocytogenes, Staphylococcus aureus as potential gut pathogenic bacteria and Lactobacillus reuteri, Streptococcus thermophilus as potential probiotic gut bacteria and assessing the ability of the candidate prebiotic influenced the auto-aggregation of probiotic candidates, in second time the eventuel effect of D-galacturonic acid on EPS production of the two probiotic candidate on various carbon source. Our resullts show that characterized lactic strains possess interesting probiotic properties. Indeed, they revealed a good thermoresistance (65°C) and they were both tolerant to the acidity (pH 2.5). Our study revealed during this in vitro study that galacturonic acid possess remarkable prebiotic characteristic. In fact, it both exerted a selective stimulation on the beneficial strains 9.58 Log FCU/ml and 8.63 FCU/ml respectively for Lactobacillus reuteri, Streptococcus thermophilus and inhibited from other part the growth of the pathogenic ones. The obtained results revealed that galacturonic acid increased significantally the probiotic EPS production and i twas estimated for a long phase growth.

Keywords

Galacturonic acid, Lactic acid bacteria, Probiotic, Prebiotic, Exopolysaccharids.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.