Isolation and identification of the intestinal bacteria capable of utilizing stachyose and its utilization characteristics

WU Jiaying; MAO Bingyong; GU Jiayu; CUI Shumao; ZHANG Qiuxiang

doi:10.13995/j.cnki.11-1802/ts.024766

2020 , Vol. 46 >Issue 24: 16 - 23

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024766

Isolation and identification of the intestinal bacteria capable of utilizing stachyose and its utilization characteristics

WU Jiaying ,
MAO Bingyong ,
GU Jiayu ,
CUI Shumao ,
ZHANG Qiuxiang

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(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2020-06-16

Revised date: 2020-09-01

Online published: 2021-01-13

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Abstract

Stachyose was used as the only carbon source and 12 strains of intestinal bacteria were isolated from healthy adult feces, which were confirmed to be capable of utilizing stachyose, including Klebsiella pneumoniae, Enterococcus faecalis, Enterococcus faecium and Clostridium perfringens. These strains can use stachyose in different ways according to the content of stachyose and raffinose in the bacterial culture supernatant, the gas production, and the α-galactosidase activity. Combined with the results of genome analysis, the strains used stachyose in two possible ways. Some bacteria such as Clostridium perfringens can intake stachyose by msmEFG transporter, which is then hydrolyzed by α-galactosidase and β-fructofuranosidase. Other bacteria such as Enterococcus faecalis and Enterococcus faecium can intake stachyose by msmEFG transporter, hydrolyze stachyose into a galactose, and release the unused raffinose outside of the cell. This study will be valuable for the further research of the relationships between stachyose and human health.

Key words： stachyose; intestinal bacteria; α-galactosidase; draft genome

Cite this article

WU Jiaying , MAO Bingyong , GU Jiayu , CUI Shumao , ZHANG Qiuxiang . Isolation and identification of the intestinal bacteria capable of utilizing stachyose and its utilization characteristics[J]. Food and Fermentation Industries, 2020 , 46(24) : 16 -23 . DOI: 10.13995/j.cnki.11-1802/ts.024766

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