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Article: Production of organic acids from fermentation of mannitol, fructooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strain

TitleProduction of organic acids from fermentation of mannitol, fructooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strain
Authors
KeywordsFructooligosaccharide
Inulin
Lactobacillus acidophilus
Mannitol
Short-chain fatty acid
Issue Date2005
PublisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/JAM
Citation
Journal Of Applied Microbiology, 2005, v. 99 n. 4, p. 783-793 How to Cite?
AbstractAims: Assessment of individual production of organic acids by Lactobacillus acidophilus ATCC 4962 in the presence of mannitol, fructooligosaccharide (FOS) and inulin. Methods and Results: The production patterns of individual organic acids by L. acidophilus ATCC 4962 were assessed using the experimental region for optimum cholesterol removal from the interaction between L. acidophilus ATCC 4962 and prebiotics selected in our previous study. The production of acetic and formic acids was growth associated and was greatly influenced by the inoculum size of the organism and the concentration of mannitol. The growth of the organism was repressed with the fermentation end products of FOS and inulin, which subsequently exhibited repressed production of acetic and formic acids as well. The inoculum size, mannitol and FOS linearly affected the formation of butyric acid and the response surface generated showed a correlation between butyric acid and acetic acid. The experimental regions with increased production of lactic acid showed cessation of growth of the organism, indicating inhibition of growth at high concentration of lactic acid. Conclusions: The production of individual organic acids was dependent on growth and the fermentability of prebiotics. Mannitol, FOS and inulin favoured the production of formic, lactic and butyric acids respectively. Significance and Impact of the Study: The fermentability of prebiotics to produce metabolites has been a controversial issue. Information gathered in this study provides a better understanding on the production of organic acids from fermentation of mannitol, FOS and inulin by L. acidophilus ATCC 4962, and on changes in their production as a response from interaction of factors. © 2005 The Society for Applied Microbiology.
Persistent Identifierhttp://hdl.handle.net/10722/144443
ISSN
2015 Impact Factor: 2.156
2015 SCImago Journal Rankings: 0.921
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLiong, MTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:06Z-
dc.date.available2012-01-20T09:02:06Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Applied Microbiology, 2005, v. 99 n. 4, p. 783-793en_HK
dc.identifier.issn1364-5072en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144443-
dc.description.abstractAims: Assessment of individual production of organic acids by Lactobacillus acidophilus ATCC 4962 in the presence of mannitol, fructooligosaccharide (FOS) and inulin. Methods and Results: The production patterns of individual organic acids by L. acidophilus ATCC 4962 were assessed using the experimental region for optimum cholesterol removal from the interaction between L. acidophilus ATCC 4962 and prebiotics selected in our previous study. The production of acetic and formic acids was growth associated and was greatly influenced by the inoculum size of the organism and the concentration of mannitol. The growth of the organism was repressed with the fermentation end products of FOS and inulin, which subsequently exhibited repressed production of acetic and formic acids as well. The inoculum size, mannitol and FOS linearly affected the formation of butyric acid and the response surface generated showed a correlation between butyric acid and acetic acid. The experimental regions with increased production of lactic acid showed cessation of growth of the organism, indicating inhibition of growth at high concentration of lactic acid. Conclusions: The production of individual organic acids was dependent on growth and the fermentability of prebiotics. Mannitol, FOS and inulin favoured the production of formic, lactic and butyric acids respectively. Significance and Impact of the Study: The fermentability of prebiotics to produce metabolites has been a controversial issue. Information gathered in this study provides a better understanding on the production of organic acids from fermentation of mannitol, FOS and inulin by L. acidophilus ATCC 4962, and on changes in their production as a response from interaction of factors. © 2005 The Society for Applied Microbiology.en_HK
dc.languageengen_US
dc.publisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/JAMen_HK
dc.relation.ispartofJournal of Applied Microbiologyen_HK
dc.subjectFructooligosaccharideen_HK
dc.subjectInulinen_HK
dc.subjectLactobacillus acidophilusen_HK
dc.subjectMannitolen_HK
dc.subjectShort-chain fatty aciden_HK
dc.titleProduction of organic acids from fermentation of mannitol, fructooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strainen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1365-2672.2005.02677.xen_HK
dc.identifier.pmid16162229-
dc.identifier.scopuseid_2-s2.0-25844444641en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-25844444641&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume99en_HK
dc.identifier.issue4en_HK
dc.identifier.spage783en_HK
dc.identifier.epage793en_HK
dc.identifier.isiWOS:000231863200009-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridLiong, MT=22035883200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.citeulike321213-

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