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    The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation

    Access Status
    Fulltext not available
    Authors
    Fernando, W.
    Flint, S.
    Ranaweera, K.
    Bamunuarachchi, A.
    Johnson, Stuart
    Brennan, C.
    Date
    2017
    Collection
    • Curtin Research Publications
    Type
    Journal Article
    Metadata
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    Abstract

    © 2017 Informa UK Limited, trading as Taylor & Francis Group This study compared the rate of short chain fatty acid (SCFA) production by different probiotic combinations of Lactobacillus and Bifidobacterium to determine any synergistic effects. Six different fibre fractions were fermented with nine combinations of Lactobacillus rhamnosus (LR), Lactobacillus acidophilus (LA), Bifidobacterium longum (BL) and Bifidobacterium breve (BB) for 0, 6, 24 and 48?h. SCFAs were quantified by gas chromatography. Inter-genus combinations of bacteria produced more SCFA, especially BB?+?BL?+?LR, compared to intra-genus that yielded the lowest SCFA production. Acetate was the most abundant, while propionate and butyrate were the most utilised. The SCFA formation was as acetate? > ?propionate? > ?butyrate and the total dietary fibre produced most of the SCFA. Most combinations utilised 60–80% of the fibre; BB?+?BL?+?LR digested the fibre completely. The quantity, pattern and the time of release of SCFA depends on the genus, but the combination of pre and probiotics is of great importance for the outcome.

    Citation
    Fernando, W. and Flint, S. and Ranaweera, K. and Bamunuarachchi, A. and Johnson, S. and Brennan, C. 2017. The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation. International Journal of Food Sciences and Nutrition: pp. 1-11.
    Source Title
    International Journal of Food Sciences and Nutrition
    URI
    http://hdl.handle.net/20.500.11937/55444
    DOI
    10.1080/09637486.2017.1340932
    Department
    School of Public Health

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