Staff View: In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4

In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4

Prebiotics are indigestible fibre components that are only fermented by the gut microbiota and provide benefits to the host’s wellbeing and health. However, probiotic substrate preferences vary according to the strain, and choosing a suitable prebiotic is essential to produce symbiotic products. Thi...

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Main Authors:	Dyana Louis Anak Peter, Elldiwirna Saimen, Lucky Poh Wah Goh, Mohd. khalizan Sabullah, Rahmath Abdulla, Jualang Azlan Gansau, Roslina Jawan
Format:	Article
Language:	English
Published:	Sarhad Journal of Agriculture 2024
Subjects:	QR100-130 Microbial ecology RM300-666 Drugs and their actions
Online Access:	https://eprints.ums.edu.my/id/eprint/42349/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42349/ https://dx.doi.org/10.17582/journal.sja/2024/40/s1.130.141
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spelling	my.ums.eprints.423492024-12-23T02:58:22Z https://eprints.ums.edu.my/id/eprint/42349/ In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4 Dyana Louis Anak Peter Elldiwirna Saimen Lucky Poh Wah Goh Mohd. khalizan Sabullah Rahmath Abdulla Jualang Azlan Gansau Roslina Jawan QR100-130 Microbial ecology RM300-666 Drugs and their actions Prebiotics are indigestible fibre components that are only fermented by the gut microbiota and provide benefits to the host’s wellbeing and health. However, probiotic substrate preferences vary according to the strain, and choosing a suitable prebiotic is essential to produce symbiotic products. This study aimed to investigate fermentability of different types of prebiotics by bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacterium, Lactobacillus mindensis CA4. The prebiotic tested were bambangan, noni, tuhau, torch ginger, and mung bean at concentrations of 0.5, 1.0, 1.5, 2.0 and 2.5% (v/v), respectively. All data were recorded at 0, 24, and 48 h of incubation time. Results showed that noni fruit was the most preferred prebiotic due to constant leading in viable cell count until 48 h of fermentation. The viable cells count in the glucose-free MRS medium supplemented with noni started at 8.83 × 106 CFU/mL (before fermentation) and increased to 8.67 × 108 CFU/ mL (24 h) and slightly decreased to 2.55 × 108 CFU/mL (48 h). Result also demonstrated that the viable cells count in a medium supplemented with bambangan, noni and mung bean significantly increased with increasing concentrations (0.5 – 2.5%, v/v). However, the viable cells count was decreased in medium supplemented with tuhau and torch ginger within 24 h of fermentation. Result shows that the type and concentration of prebiotics exhibited a significant effect on the bacterial growth population of Lactobacillus mindensis CA4 and can be used in the production of functional foods containing prebiotic ingredients or as supplementation of prebiotic in diet. A potential type with perfect formulation of prebiotics will exert myriad effects on health promotion and gives very promising market in the food industry not only for economic but also scientific evidence of its advantages. Sarhad Journal of Agriculture 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42349/1/FULL%20TEXT.pdf Dyana Louis Anak Peter and Elldiwirna Saimen and Lucky Poh Wah Goh and Mohd. khalizan Sabullah and Rahmath Abdulla and Jualang Azlan Gansau and Roslina Jawan (2024) In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4. Sarhad Journal of Agriculture. pp. 1-12. https://dx.doi.org/10.17582/journal.sja/2024/40/s1.130.141
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English
topic	QR100-130 Microbial ecology RM300-666 Drugs and their actions
spellingShingle	QR100-130 Microbial ecology RM300-666 Drugs and their actions Dyana Louis Anak Peter Elldiwirna Saimen Lucky Poh Wah Goh Mohd. khalizan Sabullah Rahmath Abdulla Jualang Azlan Gansau Roslina Jawan In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4
description	Prebiotics are indigestible fibre components that are only fermented by the gut microbiota and provide benefits to the host’s wellbeing and health. However, probiotic substrate preferences vary according to the strain, and choosing a suitable prebiotic is essential to produce symbiotic products. This study aimed to investigate fermentability of different types of prebiotics by bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacterium, Lactobacillus mindensis CA4. The prebiotic tested were bambangan, noni, tuhau, torch ginger, and mung bean at concentrations of 0.5, 1.0, 1.5, 2.0 and 2.5% (v/v), respectively. All data were recorded at 0, 24, and 48 h of incubation time. Results showed that noni fruit was the most preferred prebiotic due to constant leading in viable cell count until 48 h of fermentation. The viable cells count in the glucose-free MRS medium supplemented with noni started at 8.83 × 106 CFU/mL (before fermentation) and increased to 8.67 × 108 CFU/ mL (24 h) and slightly decreased to 2.55 × 108 CFU/mL (48 h). Result also demonstrated that the viable cells count in a medium supplemented with bambangan, noni and mung bean significantly increased with increasing concentrations (0.5 – 2.5%, v/v). However, the viable cells count was decreased in medium supplemented with tuhau and torch ginger within 24 h of fermentation. Result shows that the type and concentration of prebiotics exhibited a significant effect on the bacterial growth population of Lactobacillus mindensis CA4 and can be used in the production of functional foods containing prebiotic ingredients or as supplementation of prebiotic in diet. A potential type with perfect formulation of prebiotics will exert myriad effects on health promotion and gives very promising market in the food industry not only for economic but also scientific evidence of its advantages.
format	Article
author	Dyana Louis Anak Peter Elldiwirna Saimen Lucky Poh Wah Goh Mohd. khalizan Sabullah Rahmath Abdulla Jualang Azlan Gansau Roslina Jawan
author_facet	Dyana Louis Anak Peter Elldiwirna Saimen Lucky Poh Wah Goh Mohd. khalizan Sabullah Rahmath Abdulla Jualang Azlan Gansau Roslina Jawan
author_sort	Dyana Louis Anak Peter
title	In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4
title_short	In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4
title_full	In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4
title_fullStr	In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4
title_full_unstemmed	In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4
title_sort	in vitro prebiotic selection of probiotic lactic acid bacterium, lactobacillus mindensis ca4
publisher	Sarhad Journal of Agriculture
publishDate	2024
url	https://eprints.ums.edu.my/id/eprint/42349/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42349/ https://dx.doi.org/10.17582/journal.sja/2024/40/s1.130.141
_version_	1819911288593055744
score	13.244413

In vitro prebiotic selection of probiotic lactic acid bacterium, Lactobacillus mindensis ca4

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