Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)

Abstract

The object of this study was to determine whether oat, buckwheat and whole brown rice flours have a prebiotic effect on Lactobacillus casei, Lactobacillus acidophilus (LA5), and Bifidobacterium animalis subsp lactis (Bifidobacterium BB-12). In the study, skimmed milk was inoculated with the above-mentioned bacteria fortified with oat, buckwheat and whole brown rice flours. According to the results, oat and buckwheat flours stimulated all bacteria investigated, whereas whole brown rice flour had no prebiotic effect for L. casei.

Keywords

• Lactobacillus acidophilus (LA)
• Lactobacillus casei
• Bifidobacterium BB-12
• oat
• buckwheat
• whole brown rice flours

Lactobacillus acidophilus (LA5), Lactobacillus casei ve Bifidobacterium animalis subsp. lactis (BB-12) için Potansiyel Prebiyotik Olarak Yulaf, Karabuğday ve Tam Esmer Pirinç Unları

Abstract

Bu çalışmanın amacı yulaf, karabuğday ve tam esmer pirinç unlarının Lactobacillus casei, Lactobacillus acidophilus (LA5) ve Bifidobacterium animalis subsp. lactis (Bifidobacterium BB-12) için prebiotik etkisi olup olmadığını belirlemektir. Çalışmada yulaf, karabuğday ve tam kahverengi pirinç unları ile zenginleştirilmiş yağsız süt yukarıda belirtilen bakterilerle aşılanmıştır. Sonuçlara göre yulaf ve karabuğday unları araştırılan tüm bakterileri uyarırken, tam esmer pirinç unu L. casei için prebiyotik etki göstermemiştir.

Keywords

• Lactobacillus acidophilus LA
• Bifidobacterium BB-12
• Yulaf
• Karabuğday
• Tam esmer piriinç unları
• Lactobacillus casei

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