Combination screening of lactobacillus spp. with prebiotics and analysis of its in vitro fermentation characteristics

Abstract:

[Objective] Three lactobacillus strains and four prebiotics for symbiotic combination were screened and their effects on in vitro colonic fermentation characteristics were investigated. [Methods] Lactobacillus reuteri L45, Lactobacillus plantarum L47 and Lactobacillus reuteri L63 were separately added to the medium with inulin, fructo-oligosaccharide, galacto-oligosaccharide or lactulose as the sole carbon source; the growth activity and acid production characteristics of the strains for 24 h were used to select the optimal combination; in vitro fermentation was used to investigate the effects of symbiotics on microorganisms and fermentation characteristics. [Results] The growth curves of L45 and L63 fermentation with fructo-oligosaccharide and lactulose as carbon sources were similar to glucose respectively; the OD₆₀₀ of inulin and fructo-oligosaccharide with L47 was significantly higher than glucose (P<0.05), and the lactic acid concentration of inulin was 1.20 times higher than glucose; L47 with fructo-oligosaccharide and L47 with Inulin have better composite effects. In vitro fermentation results showed that the combination of two synbiotics (L47+fructo-oligosaccharide and L47+Inulin) significantly increased the relative abundance of Lactobacillus and Bifidobacterium compare to the control (P<0.05); L47+FOS and L47+Inulin increased the concentration of total short chain fatty acid (P<0.05). [Conclusion] L47+fructo-oligosaccharide and L47+Inulin had favorable combination effects, implying that they had the development potential as symbiotics. The effect of both combinations in vivo remains to further investigated.