In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains

Elżbieta Klewicka and Robert Klewicki
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Elżbieta Klewicka: Institute of Fermentation Technology and Microbiology and
Robert Klewicki: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland

Czech Journal of Food Sciences, 2009, vol. 27, issue 1, 65-70

Abstract: Probiotic lactic acid bacteria belonging to the species Lactobacillus casei, Lb. paracasei, and Lb. acidophilus were cultivated in the presence of galactosyl derivatives of erythritol, xylitol, and sorbitol, as well as the polyols themselves: erythritol, xylitol, sorbitol, lactitol, and glucose as a reference. After 48-h incubation, the profile of the main metabolic products (lactic and acetic acids) and the amount of the studied bacteria biomass were determined. It was found that none of the bacteria studied metabolised erythritol or xylitol. In the presence of these compounds, no increase of metabolic activity of the lactic fermentation bacteria was observed. On the other hand, the Lactobacillus sp. bacteria effectively utilised galactosyl derivatives of polyols. The bacteria growth in the presence of gal-polyols was comparable to their growth on glucose, while the fermentation profile was determined by the carbon source used.

Keywords: polyols; prebiotics; Lactobacillus; growth response (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:176-2008-cjfs

DOI: 10.17221/176/2008-CJFS

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