Pedreschi Romina, Campos David, Noratto Giuliana, Chirinos Rosana, Cisneros-Zevallos Luis
Department of Horticultural Sciences, Texas A&M University, College Station, Texas 77843, USA.
J Agric Food Chem. 2003 Aug 27;51(18):5278-84. doi: 10.1021/jf0344744.
The ability of three known probiotic strains (two lactobacilli and one bifidobacterium) to ferment fructooligosaccharides (FOS) from yacon roots (Smallanthus sonchifolius Poepp. Endl) was compared to commercial FOS in this study. Results indicate that Lactobacillus acidophilus NRRL-1910, Lactobacillus plantarum NRRL B-4496, and Bifidobacterium bifidum ATCC 15696 were able to ferment yacon root FOS. FOS consumption apparently depended on the degree of polymerization and the initial FOS composition. L. plantarum NRRL B-4496 and L. acidophilus NRRL B-1910 completely utilized 1-kestose molecules, while B. bifidum was able to utilize 1-kestose molecules as well as molecules with a higher degree of polymerization.
在本研究中，将三种已知的益生菌菌株（两种乳酸杆菌和一种双歧杆菌）发酵来自雪莲果（Smallanthus sonchifolius Poepp. Endl）的低聚果糖（FOS）的能力与市售FOS进行了比较。结果表明，嗜酸乳杆菌NRRL-1910、植物乳杆菌NRRL B-4496和两歧双歧杆菌ATCC 15696能够发酵雪莲果低聚果糖。FOS的消耗显然取决于聚合度和初始FOS组成。植物乳杆菌NRRL B-4496和嗜酸乳杆菌NRRL B-1910完全利用了蔗果三糖分子，而两歧双歧杆菌能够利用蔗果三糖分子以及聚合度更高的分子。
