Volume 13, number 2
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Screening for Suitable Prebiotic for Probiotic Strain by in Vitro Fermentation.  

Rengarajan E. Kalpa and  Radhakrishnan Preetha *

Department of Food Process Engineering,SRM University, Kattankulathur, 603203.

Corresponding Authors E-mail : preetha.r@ktr.srmunic.ac.in

DOI : http://dx.doi.org/10.13005/bbra/2149

ABSTRACT: Prebiotics are components of food that promote the growth of colon bacteria. As they constitute of non-digestible fibre compounds, they pass unaffected through the upper part of the gastro-intestinal tract and selectively promote the growth of colon bacteria. In this project food such as corn, oats, oat bran and asparagus were screened for their prebiotic ability by testing their effect on the growth of potential probiotic Lactobacillus species. This was carried out by using in vitro fermentation where MRS medium was modified to constitute the prebiotic food. It was found that growth of the Lactobacillus strain was promoted significantly more by corn (13.62 logCFU/mL) than the other three prebiotic samples. Correspondingly, the rate of acidification of the medium containing corn, by the Lactobacillus was significantly higher (pH 4.12) than the media containing the other three prebiotic samples.

KEYWORDS: probiotic; prebiotics; Lactobacillus; in vitro fermentation

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Rengarajan E. K, Preetha R. Screening for Suitable Prebiotic for Probiotic Strain by in Vitro Fermentation. Biosci Biotech Res Asia 2016;13(2)

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Rengarajan E. K, Preetha R. Screening for Suitable Prebiotic for Probiotic Strain by in Vitro Fermentation. Biosci Biotech Res Asia 2016;13(2).Available from: https://www.biotech-asia.org/?p=13934

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