Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products

Abstract

Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, 12 and 24 h) were tested. The growth rate of Lactobacillus acidophilus was found be higher in 2% honey than other isolates as well as prebiotics taken. Potential probiotic Lactobacillus acidophilus isolated from curd were allowed to grow in selected prebiotics, i.e., honey at different concentrations (2.0, 3.0 and 4.0%) for a time period of 0–24 h. Lactobacillus acidophilus, could utilize all the concentrations of honey (2.0, 3.0, and 4.0%) with control (glucose, 1%) and exhibited maximum growth 4.5 x 107 at 6 h interval, 5.4 x 108 at 12 h time period and 6.3x109 after 24 h of incubation. At 2% honey concentration the growth rate is nearly similar to that of 3% honey. Whereas, at 4% honey the growth of probiotic bacteria decrease in comparison to that of 2 and 3%. When combining both lactobacilli cultures (potential probiotics) and a prebiotic in a single food product, the expected benefits are an improved survival during the passage of probiotic bacteria through the upper intestinal tract.
Keywords: prebiotics, lactobacilli, host health