R Reyed, A El-Diwany
bifidobacteria, bifidogenic factor, lactic acid bacteria, molasses
R Reyed, A El-Diwany. Molasses as Bifidus Promoter on Bifidobacteria and Lactic acid Bacteria growing in skim milk. The Internet Journal of Microbiology. 2007 Volume 5 Number 1.
Two potential probiotics strains were cultivated in skim milk containing different food additive. The total numbers of Bifidobacteria were stable throughout the study period in both subjects, but lactobacillus numbers were less constant and stable. Samples were examined for (a) viability, and (b) level of organic acids biosynthesis (lactic and acetic acids). Bifidobacteria were evaluated for their potential use in skim milk. Strains were grouped according to their growth rate in reconstituted skim milk. Molasses supported and enhanced growth of Bifidobacteria and Lactobacillus more than other dietary carbohydrates. Organic acids biosynthesis were enhanced when Bifidobacteria were grown in the presence of molasses.
Presented at a First international Biological and Environmental Sciences held in Hurgada Egypt 13-16 March 2008.
Probiotics have a very long history of use in humans and animals, with the first recorded intakes dating back to several hundred years ago. Metchnikof (1908) in his fascinating treatise
organisms have added a new dimension to the importance of fermented milks in human nutrition and health. The emergence of antibiotic-resistant bacteria and natural ways of suppressing the growth of pathogens has contributed to the concept of ‘probiotics'. Probiotic bacteria not only compete and suppress ‘unhealthy fermentation' in human intestine, but also produce a number of beneficial health effects of their own. Fuller 1989 have defined probiotics as ‘a live microbial feed supplement, which has beneficial effects on the host by improving its intestinal microbial balance'. Probiotics can influence the structure and functions of the gastrointestinal tract, there are opportunities for using diet as a ‘‘management tool'‘ to affect the resident microbiota. Fermentable milk increase the densities of beneficial bacteria and stimulate growth and functions of the healthy intestine, therefore Probiotic bacteria could be applied to balance disturbed intestinal microflora and related dysfunction of the gastrointestinal tract (Fuller 1989). Although yet to be verified decisively, it is understood that probiotic organisms fight and hold back the growth of undesirable microorganisms in the colon and small intestine, and thus help to make digestive system stable. Other effects include prevention of intestinal infections, expression of antitumor activities, and improvement of lactose utilization in the human gut (Kirjavainen and Gibson, 1999; Glodin 1998) Probiotics are traditionally regarded as safe for human use. When ingested in sufficient numbers, probiotics are believed to play an important role in the control of host intestinal microbiota and maintenance of its normal state. Microbes that are frequently isolated from human and animal intestines and selected as probiotics, include species of the genera
Therefore, the objective of this research was to:
Determine the effect of molasses on growth and activity of bifidobacteria in milk in comparison to conventional sugars.
Compare the growth-promoting and effects of molasses on population of bifidobacteria to that of commercially available Lactose and Fructose .
Determine the level of acetic acid and lactic acid produced by these organisms when grown in the presence of food additive like molasses, fructose and lactose.
Material and methods
Results and Disscusion
In this study, we found that Molasses are growth promoters for
Growth and acid production were quite different among the Bifidobacterium and lactobacillus species tested in this study. The fast growing Bifidobacteria in skim milk were mainly of infant origin, these results suggest a relationship between the preparation of freshly autoclaved media for all samples, followed by incubation or holding in the anaerobic and nutritional conditions, may have contributed to greater viability of the intestinal origin of Bifidobacteria, Lactobacillus strains and increased their growth performance in skim milk. The more obligatory anaerobic species might have grown poorly because the oxidation- reduction potential of milk was not adequate. The growth of anaerobic organisms might be stimulated by the addition of L-cysteine to decrease the oxidation-reduction potential of milk. The inoculum was grown in supplemented MRS that contained yeast extract and L cysteine. However, the dilution into milk might have been too great for the strains to use these growth factor. Growth conditions could affect the metabolism and explain the differences among growth of bifidobacteria and lactic acid bacteria. In practical terms, the in vitro properties of new prebiotics will probably relate reasonably well to their physiologic function and analytic results, and these can be used to screen potential prebiotics. These analytic results should be taken in hand because the nature of the carbohydrate determines its fermentability is a question that has barely been addressed and include 1) a detailed description of the chemical structure, 2) measurement of resistance to gastric juice, 3) measurement of resistance to pancreatic enzymes, and possibly 4) measurement of resistance to brush border enzymes. Results from this study has shown that Molasses contains highly active growth promoters for
REYED M. REYED