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Synergic effect of exogenous microorganism combination on propionic and butyric acid formation during in vitro colonic fermentation of maize resistant starch
Author(s) -
Zhao XinHuai,
Zhu CuiLan
Publication year - 2013
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201200202
Subject(s) - fermentation , food science , butyric acid , microorganism , starch , chemistry , bifidobacterium , in vitro , resistant starch , strain (injury) , amylose , lactic acid , bacteria , microbiology and biotechnology , biochemistry , biology , lactobacillus , genetics , anatomy
A maize RS was prepared from high‐amylose maize starch, and fermented at 12 g/L and 37°C for 36 h by healthy adult fecal extract in vitro. Exogenous microorganisms of 14 strains or some strain combination were added into the fermentation system to investigate their impacts on propionic and butyric acid formation. Analysis results showed that two acids only about 4.7–5.2 mM were generated from the RS by the fecal extract. Addition of one of the four strains such as Enterococcus faecalis, E. faecium, Bifidobacterium infantis , or B. longum favored two acids formation to about 9–12 mM but other strains exhibited no or an insignificant impact on two acids formation. When 1 of the 4 strains and 1 of 10 other strains were applied with the fecal extract, two acids detected were about 8–10 mM; if two of the four strains were applied, a synergic effect was observed as two acids formation was up to about 13–15 mM. It is briefly concluded that some microorganisms can cooperate with colon microflora to favor two acids formation during RS colonic fermentation, and strain combination by mixing two specified strains can result in a synergic effect on acid formation.