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Can J Microbiol. 2002 Aug;48(8):759-63.

Fermentation of chicory fructo-oligosaccharides in mixtures of different degrees of polymerization by three strains of bifidobacteria.

Author information

1
Laboratoire de Biochimie des Bactéries Gram+, Université Henri Poincaré-Nancy I, Faculté des Sciences et Techniques, Vandoeuvre-lès-Nancy, France.

Abstract

We estimated and compared the action of three selected strains of bifidobacteria in a semi-synthetic medium for different degrees of polymerization of fructo-oligosaccharides contained in three commercial products derived from chicory inulin: Fibrulose F97 (shorter chains), Fibruline Instant (native chains), Fibruline LC (longer chains). Biomass and production of lactate and acetate were greater when the substrate contained mostly shorter chain fructo-oligosaccharides. Shorter chains were first to be consumed, and one strain could use longer chains. As the degree of polymerization increased, residual fructo-oligosaccharides increased after growth of the strains, and the rate of consumption of fructo-oligosaccharides decreased.

PMID:
12381033
DOI:
10.1139/w02-065
[Indexed for MEDLINE]

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