DocumentCode :
3439167
Title :
Effect of prebiotics on growth of bifidobacterium bifidum
Author :
Chen He ; Hu Man ; Shu Guowei ; Ma Qi ; Qin Tao
Author_Institution :
Coll. of Life Sci. & Eng., Shaanxi Univ. of Sci. & Technol., Xi´an, China
fYear :
2011
fDate :
19-22 Aug. 2011
Firstpage :
981
Lastpage :
984
Abstract :
The aim of the present study was to identify suitable prebiotics for multiplicating representative probiotics from the bifidobacterium genera. Six different types of prebiotics were screened for their effects on the growth of B. bifidum. The addition of prebiotics (v/v) was 0.20%, 0.40%, 0.60%, 0.80%, and 1.0%. Growth of cultures was studied by measuring optical density, pH and viable count using MRS media as the control. The results showed that three kinds of oligosaccharides and inulin(as polysaccharide) could promote the growth of B. bifidum. The optimum concentration of fructo-oligosaccharides (FOS) and xylo-oligosaccharides (XOS) in MRS media was 0.40%, which was higher than inulin(0.20%)and lower than Galacto-oligosaccharide(GOS) (0.60%). Besides this, two other kinds of oligosaccharides (IMO and stachyose) have almost no effect on growth of B. bifidum BB01. The results of this study indicate that several prebiotics can enhance the growth of this representative probiotic strains in vitro.
Keywords :
cellular biophysics; microorganisms; organic compounds; pH; Galacto-oligosaccharide; MRS media; bifidobacterium bifidum growth; bifidobacterium genera; fructo-oligosaccharides; optical density; pH; prebiotics; probiotics; xylo-oligosaccharides; Density measurement; Humans; Immune system; Media; Microorganisms; Optical variables measurement; Strain; Bifidobacterium bifidum; fructooligosaccharides; inulin prebiotics; xylo-oligosaccharides;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
Human Health and Biomedical Engineering (HHBE), 2011 International Conference on
Conference_Location :
Jilin
Print_ISBN :
978-1-61284-723-8
Type :
conf
DOI :
10.1109/HHBE.2011.6028988
Filename :
6028988
Link To Document :
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