In vitro fermentation characteristics by different combination of probiotics and prebiotics

  • LI Yali ,
  • WANG Mohan ,
  • ZHAO Wen ,
  • DUAN Sufang ,
  • LIU Weixian ,
  • CHEN Meng ,
  • LIU Yifeng ,
  • DUAN Shenglin ,
  • HONG Weilian
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China)
    2(Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease,Beijing 100015,China)
    3(Yili Innovation Center,Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010110,China)
    4(Inner Mongolia Dairy Technology Research Institute Co.Ltd.,Hohhot 010110,China)

Received date: 2021-07-26

  Revised date: 2021-08-30

  Online published: 2022-04-27

Abstract

To scientifically explore probiotic and prebiotic combinations good for intestinal health, the microbial colony automation workstation was used for high-throughput sequencing. The growth rate from four probiotics (Bifidobacterium lactis BL-99, Bifidobacterium infantis YLGB-1496, Lactobacillus paracasei K56 and Lactobacillus paracasei ET-22) and 12 prebiotics were determined. Commercial probiotics, Bifidobacterium lactis BB-12 and Lactobacillus rhamnosus LGG, were used as control. The results showed that B. lactis BL-99 combined with lactose and B. infantis YLGB-1496, L. paracasei K56, L. paracasei ET-22 combined with galactooligosaccharides showed better effect. This research provides data support for the combination of probiotics and prebiotics through high-throughput sequencing, and lays a foundation for intestinal health food development.

Cite this article

LI Yali , WANG Mohan , ZHAO Wen , DUAN Sufang , LIU Weixian , CHEN Meng , LIU Yifeng , DUAN Shenglin , HONG Weilian . In vitro fermentation characteristics by different combination of probiotics and prebiotics[J]. Food and Fermentation Industries, 2022 , 48(7) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.028781

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