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Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria
Author(s) -
Chiodelli Giulia,
Pellizzoni Marco,
Ruzickova Gabriela,
Lucini Luigi
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13568
Subject(s) - prebiotic , antimicrobial , food science , probiotic , lactic acid , bacteria , fermentation , lactobacillus , chemistry , polysaccharide , health benefits , microorganism , bacterial growth , biology , traditional medicine , microbiology and biotechnology , biochemistry , medicine , genetics
Abstract Several foods on the market, such as yogurt and fermented milk, include mixtures of prebiotics and probiotic microorganisms effective in promoting the proliferation and equilibrium of intestinal bacteria, thus improving gut health. Particularly, researchers and the public have shown increasing interest in the combination of probiotics with natural substances that promote health or that can act as substrates to promote bacterial growth. The aim of this study is to evaluate the effects of different extracts of Aloe barbadensis and Aloe arborescens in fermented milk, taking into account both the prebiotic effect of aloe polysaccharides and the antimicrobial activity of several secondary metabolites. The results demonstrate a beneficial effect of 5% aloe inner gel on Lactobacillus growth and confirm the antimicrobial activity of the phenolic compounds peculiar of green rind extracts.