Bacillus subtilis natto is a potential source of fructooligosaccharides (FOS), which can be obtained by fermentation and may stimulate the growth of beneficial microorganisms in the colon representing a strategy to manipulate the intestinal microbiota acting as a prebiotic compound. The present study focuses on the ability of Lactobacillus ssp. strains to utilize FOS as a sole energy source. The results showed that FOS was equally good as glucose to provide energy source. The highest prebiotic activity score was obtained with Lactobacillus plantarum ATCC 14917 grown on FOS (0.526), followed by Lactobacillus casei (LC-1) (0.222). The lowest score was for Lactobacillus paracasei ATCC 27092 (−0.051). The results suggests that specific combinations of probiotic (L. plantarum ATCC 14917 and L. casei (LC-1)) and prebiotic (FOS) could be used as synbiotics in dairy and other foods.
Benedini, L.J. & Santana, M.H.A. (2013): Effects of soy peptone on the inoculum preparation of Streptococcus zooepidemicus for production of hyaluronic acid. Bioresource Technol., 130, 798–800.
Euzenat, O., Guibert, A. & Combert, D. (1997): Production of the fructo-oligosaccharides by levansucrase from Bacillus subtilis C4. Process Biochem., 32, 237–243.
Gonçalves, B.C.M., Mantovan, J., Ribeiro, M.L.L., Borsato, D. & Celligoi, M.A.P.C. (2013): Optimization production of thermo active levansucrase from Bacillus subtilis Natto CCT 7712. JABB, 1, 1–8.
Hernalsteens, S. & Maugeri, F. (2010): Synthesis of fructooligosaccharides using extracellular enzymes from Rhodotorula sp. J. Food Biochem., 34, 520–534.
Hu, B., Gong, Q., Wang, Y., Ma, Y., Li, J. & Yu, W. (2006): Prebiotic effects of neoagaro-oligosaccharides prepared by enzymatic hydrolysis of agarose. Anaerobe, 12, 260–266.
Huebner, J., Wehling, R.L. & Hutkins, R.W. (2007): Functional activity of commercial prebiotics. Int. Dairy J., 17, 770–775.
Ishwarya, S.P. & Prabhasankar, P. (2013): Fructooligosaccharide –Retention during baking and its influence on biscuit quality. Food Bioscience, 4, 68–80.
Kaplan, H. & Hutkins, R.W. (2000): Fermentation of fructooligosaccharides by lactic acid bacteria and Bifidobacteria. Appl. Environ. Microbiol., 66, 2682–2684.
Man, J.C., Rogosa, A.M. & Sharpe, M.E. (1960): A medium for the cultivation of Lactobacilli. J. Appl. Bacteriol., 23, 130–135.
Morris, C. & Morris, G.A. (2012): The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem., 133, 237–248.
Ningegowda, M.A. & Gurudutt, P.S. (2012): In vitro fermentation of prebiotics by Lactobacillus plantarum CFR 2194: selectivity, viability and effect of metabolites on β-glucuronidase activity. World J. Microb. Biot., 28, 901–908.
Passos, L.M.L. & Park, Y.K. (2003): Frutooligossacarídeos: Implicações na saúde humana e utilização em alimentos. (Fructooligosaccharides: Implications on human health and use in food). Ciência Rural, 33, 385–390.
Reddy, K.B.P.K, Raghavendra, P., Girish Kumar, B., Misra, M.C. & Prapulla, S.G. (2007): Screening of probiotic properties of lactic acid fermented product: an in vitro evaluation. J. Gen. Appl. Microbiol., 53, 207–213.
Sambrook, J., Fritsch, E.F. & Maniatis, T. (1989): Molecular cloning. Cold Spring Harbor, N.Y., Cold Spring Harbor Laboratory. 1626 pages.
Sangeetha, P.T., Ramesh, M.N. & Prapulla, S.G. (2005): Recent trends in the microbial production, analysis and application of fructooligosaccharides. Trends Food Sci. Tech., 16, 442–457.
Shih, I.L., Chen, L.D. & Wu, J.W. (2010): Levan production using Bacillus subtilis natto cells immobilized on alginate. Carbohyd. Polym., 82, 111–117.
Silva, P.B., Borsato, D. & Celligoi, M.A.P.C. (2014): Optimization of high production of fructooligosaccharides by sucrose fermentation of Bacillus subtilis natto CCT7712. Am. J. Food Technol., 9, 144–150.
Speigel, J.E., Rose, R., Karabell, P., Frankos, V.H. & Schmitt, D.F (1994): Safety and benefits of fructooligosaccharides as food ingredients. Food Technol. 48, 85–89.
Thuaytong, W. & Anprung, P. (2011): Bioactive compounds and prebiotic activity in Thailand-grown red and white guava fruit (Psidium guajava L.). Food Sci. Technol. Int., 17, 205–212.
Yun, J. (1996): Fructooligosaccharides — occurrence, preparation, and application. Enzyme Microb. Tech., 19, 107–117.