KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES

Background: Prebiotics are substances obtained from vegetable sources which are digestible in the colon where is situated most of the intestinal flora. The chicory inulin and agave are used as prebiotics in different foods, providing benefits by increasing the beneficial microbial flora. Objectives:...

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Autores principales:	Juan DÍAZ-VELA M.Sc., Lino MAYORGA-REYES Ph.D., Alfonso TOTOSAUS S. Ph.D., Lourdes PÉREZ-CHABELA Ph.D.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2013
Materias:	Prebiotic inulin fermentation proximate analysis lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/f4ab35d4bd9e4aec8b41adad73d48d23
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spelling	oai:doaj.org-article:f4ab35d4bd9e4aec8b41adad73d48d232021-11-19T04:12:33ZKINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES0121-40042145-2660https://doaj.org/article/f4ab35d4bd9e4aec8b41adad73d48d232013-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/11505https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: Prebiotics are substances obtained from vegetable sources which are digestible in the colon where is situated most of the intestinal flora. The chicory inulin and agave are used as prebiotics in different foods, providing benefits by increasing the beneficial microbial flora. Objectives: The aim of this study was to determine the effect of different carbon sources, such as inulin from agave, chicory, or orange albedo on the kinetic parameters and the profile of short chain fatty acids of lactic acid bacteria. Methods: Proximate analysis (moisture, protein, pH, ash, ether extract and total fiber) of orange albedo, agave inulin and chicory inulin was performed. Fermentation batches (12 h) were performed with two lactic acid bacteria, P. pentosaceus and A. viridans, employing chicory (CI), agave inulin (AI), and orange albedo (OA) as carbon source at different concentrations of 0.5, 1.0 and 1.5% (w/v), against glucose as control. The production of short chain fatty acids (SCFA) was performed using the HPLC technique (lactic acid) and gas chromatography (acetic, propionic and butyric acids). The results were analyzed using analysis of variance (ANOVA) and the difference between means was performed using a Tukey means analysis (α= 0.05). Results: OA showed a significantly (P < 0.05) higher moisture, ash, ether extract and total fiber, while AI had the highest percentage of protein and a higher pH (P < 0.05). For both strains, maximum growth was observed with 1.0% CI (P < 0.05), being lactic acid the major metabolite produced. With 1.0% OA, both strains showed shorter duplication time, and a higher lactic, acetic and butyric acids production (P < 0.05). Conclusions: By using OA, in the present experimental conditions, were obtained lower generation times compared with inulins, and increased production of organic acids, from which we conclude that the OA may be regarded as a potential prebiotic. Juan DÍAZ-VELA M.Sc.Lino MAYORGA-REYES Ph.D.Alfonso TOTOSAUS S. Ph.D.Lourdes PÉREZ-CHABELA Ph.D.Universidad de AntioquiaarticlePrebioticinulinfermentationproximate analysislactic acid bacteria.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 3 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Prebiotic inulin fermentation proximate analysis lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Prebiotic inulin fermentation proximate analysis lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Juan DÍAZ-VELA M.Sc. Lino MAYORGA-REYES Ph.D. Alfonso TOTOSAUS S. Ph.D. Lourdes PÉREZ-CHABELA Ph.D. KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES
description	Background: Prebiotics are substances obtained from vegetable sources which are digestible in the colon where is situated most of the intestinal flora. The chicory inulin and agave are used as prebiotics in different foods, providing benefits by increasing the beneficial microbial flora. Objectives: The aim of this study was to determine the effect of different carbon sources, such as inulin from agave, chicory, or orange albedo on the kinetic parameters and the profile of short chain fatty acids of lactic acid bacteria. Methods: Proximate analysis (moisture, protein, pH, ash, ether extract and total fiber) of orange albedo, agave inulin and chicory inulin was performed. Fermentation batches (12 h) were performed with two lactic acid bacteria, P. pentosaceus and A. viridans, employing chicory (CI), agave inulin (AI), and orange albedo (OA) as carbon source at different concentrations of 0.5, 1.0 and 1.5% (w/v), against glucose as control. The production of short chain fatty acids (SCFA) was performed using the HPLC technique (lactic acid) and gas chromatography (acetic, propionic and butyric acids). The results were analyzed using analysis of variance (ANOVA) and the difference between means was performed using a Tukey means analysis (α= 0.05). Results: OA showed a significantly (P < 0.05) higher moisture, ash, ether extract and total fiber, while AI had the highest percentage of protein and a higher pH (P < 0.05). For both strains, maximum growth was observed with 1.0% CI (P < 0.05), being lactic acid the major metabolite produced. With 1.0% OA, both strains showed shorter duplication time, and a higher lactic, acetic and butyric acids production (P < 0.05). Conclusions: By using OA, in the present experimental conditions, were obtained lower generation times compared with inulins, and increased production of organic acids, from which we conclude that the OA may be regarded as a potential prebiotic.
format	article
author	Juan DÍAZ-VELA M.Sc. Lino MAYORGA-REYES Ph.D. Alfonso TOTOSAUS S. Ph.D. Lourdes PÉREZ-CHABELA Ph.D.
author_facet	Juan DÍAZ-VELA M.Sc. Lino MAYORGA-REYES Ph.D. Alfonso TOTOSAUS S. Ph.D. Lourdes PÉREZ-CHABELA Ph.D.
author_sort	Juan DÍAZ-VELA M.Sc.
title	KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES
title_short	KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES
title_full	KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES
title_fullStr	KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES
title_full_unstemmed	KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES
title_sort	kinetics parameters and short chain fatty acids profile of thermotolerant lactic acid bacteria with different carbon sources
publisher	Universidad de Antioquia
publishDate	2013
url	https://doaj.org/article/f4ab35d4bd9e4aec8b41adad73d48d23
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KINETICS PARAMETERS AND SHORT CHAIN FATTY ACIDS PROFILE OF THERMOTOLERANT LACTIC ACID BACTERIA WITH DIFFERENT CARBON SOURCES

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